Gluten-Free Blueberry Muffins with Oat Crumble

blueberry breakfast cinnamon dessert gluten free muffin nutmeg oat snack

Jackie Ourman

MAKES 12 Servings

Source

Ingredients

½ cup gluten-free old-fashioned oats

¼ cup (packed) light brown sugar

¼ teaspoon kosher salt

2 tablespoons chilled unsalted butter, cut into pieces

Nonstick vegetable oil spray (optional)

1 large egg

½ cup whole milk

6 tablespoons unsalted butter, melted, cooled slightly

1½ cups King Arthur Flour gluten free multi-purpose flour

¾ cup sugar

½ cup almond flour or meal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon xanthan gum

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

1 cup fresh (or frozen, thawed) blueberries

Xanthan gum is available at natural food stores and some supermarkets, or online.

Method

Whisk oats, brown sugar, and salt in a small bowl. Using your fingers, work in butter until no dry spot remains and mixture is crumbly. Cover and chill until ready to use.

Preheat oven to 375°. Lightly coat a standard 12-cup muffin tin with nonstick spray, or line with paper liners.

Whisk egg, milk, and butter in a medium bowl just to combine. Whisk multi-purpose flour, sugar, almond flour, baking powder, baking soda, salt, xanthan gum, nutmeg, and cinnamon in a large bowl. Make a well in the center and add egg mixture. Using a fork, gradually incorporate dry ingredients until just combined; fold in blueberries.

Divide batter among muffin cups and top with crumble. Bake, rotating pan halfway through, until crumble is crisp and a tester inserted into the center of muffins comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 10 minutes before turning out.