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Blueberry Crumble Mini Muffins:

Gluten Free Variation:
substitute your favorite gluten-free baking mix or one of our gluten free baking mix recipes for the "flour products listed by the asterisk "*" in the recipe below.

Photo by Christy Thompson
Blueberry Crumble Mini Muffins
Feb

13
2012
Recipe courtesy of: Tony Franklin | Date Added: 13 Feb 2012
Listed in: Bread and Cakes / Muffins
Recipe Yield: Makes about 24 mini muffins. | Cook Time: 20-25 minutes
Ingredients

Image by - Dominik Gwarekit

¾ cup whole wheat flour *
¾ cup spelt flour *
¼ teaspoon sea salt
2 teaspoons baking powder
¼ cup and 2 tablespoons grape seed oil
¼ cup agave nectar (or honey)
¼ cup maple syrup
¼ cup apple juice or almond milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar
1 cup blueberries

Crumble Topping:
¼ cup raw almonds
¾ cup spelt flour *
¼ teaspoon sea salt
¼ teaspoon cinnamon, fresh ground is best
2 tablespoons and 1 to 2 teaspoons grape seed oil
1 tablespoon agave nectar
1 tablespoon maple syrup
½ teaspoon lemon zest (optional)

Cooking Instructions

Blueberry muffin gluten free recipe
Photo by: Sammisammi
Click on image for large view

1. Preheat the oven to 350˚F.
2. Line mini muffin pans with paper baking cups, silicone baking cups or brush muffin pans with grape seed oil.
3. In a mixing bowl: Whisk together flours, salt, and baking powder.
4. In another bowl: Beat together grape seed oil, agave nectar, maple syrup, apple juice
(or almond milk), lemon zest, lemon juice, vanilla, and
apple cider vinegar.
5. Beat the dry ingredients into the wet ingredients and mix just until nice and smooth.
This can be done by hand or with a mixer.
6. Fold in blueberries gently.
7. Fill muffin cups half full with batter.

Crumble Topping:
1. In a food processor, grind almonds into a medium to fine meal.
2. Add flour, salt, and cinnamon and chop until well mixed. Add grapeseed oil, agave, maple syrup, and lemon zest, and pulse just until mixed and crumbly. The texture should be like pebbles and sand. If it is too moist, add a bit of flour. If it is too dry, add a touch more oil. Distribute topping evenly over muffin batter.
3. Bake until golden, 20-25 minutes, or until a toothpick inserted in the center of each muffin comes out clean. Let cool before serving.

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