Gluten Free Blueberry Muffins with Streusel Topping

While fresh blueberries are the bomb, they are only available for a few months out of the year. I've found that frozen will work fine for this recipe. And using THIS PKN original makes this a totally dairy free delight.

Ingredients

• 4 cups Gluten Free Flour
• 2 cups sugar
• 1 tablespoon GF baking powder
• 1/2 pound (2 sticks) of non-dairy butter, melted
• 1 cup of THIS PKN Original
• 4 eggs
• 1 teaspoon GF vanilla extract
• 2 cups of blueberries (fresh or frozen)

Directions

1. Preheat the over to 375F. You can either use paper or silicon cups, or spray nonstick cooking spray in an oven pan.  I prefer the silicon cups.
2. Mix the flour, sugar and baking soda
3. Add the melted butter and stir to form the crumble mixture. Set aside 1 cup for the topping.
4. Mix the THIS PKN Original, eggs, and vanilla in a separate bowl. Ad crumble to the mixture.
5. Toss in blueberries and fold into batter.
6. Scoop into the muffin cups. and sprinkle the reserved crumble.
7. Bake for about half an hour, depending on how funky your oven is. I tend to bake a little longer.
8. Let muffins cool for about 10 minutes before removing them from their container.

Download a PDF of this recipe.