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Gluten Free Blueberry Crumb Muffins ~ Arrowhead Mills All Purpose Baking Mix
Preheat oven to 350*
Mix with a wire Whisk:
1 3/4 cups Arrowhead Mills Gluten Free All Purpose Baking Mix
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
In another bowl mix:
1 stick of unsalted melted butter
1 cup Buttermilk (I used Powdered Buttermilk follow package direction)
3/4 Cup Sugar
Add the flour blend in three stages and whisk well after each addition.
Fold in 1 cup fresh or frozen Blueberries
Line muffin tins with paper Muffin liners.
Use an ice cream scoop to measure the batter into the tins.
Make the Crumb Topping:
In a bowl combine:
1 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
1 Stick unsalted Butter, cubed and chilled
1 Cup Brown Sugar
2 tsp. cinnamon
Combine with fingers or a fork until coarse and crumbly.
Top muffins with the crumb topping.
The recipe is on the box,, it says you get 18 muffins. I got 15.
Bake 18-20 minutes or until toothpick inserted comes out clean.
Remove from Pans and cool on wire wrack.
These freeze wonderfully in a container.
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