Perfect to eat with a cup of tea on a cool morning. Topping made separately.
Ingredients
2 large
Egg
1/3 cup
Canola oil
(use non GMO organic)
1/4 cup
Almond milk, unsweetened
(Can sub Lactose free milk)
3 tsp
Blueberry Oil
(Optional -use Loranne brand)
1 1/2 cup
Gluten free flour
(or for regular recipe, Cake Flour)
2/3 cup
Granulated sugar
1 tsp
Baking powder
1/2 tsp
Salt
1 cup
Blueberries
(Fresh, Organic best)
1/4 cup
Gluten free flour
(or for regular recipe, Cake Flour)
1/4 cup
Granulated sugar
1/2 tsp
Cinnamon
1/4 tsp
Nutmeg, ground
2 tbsp
Butter, grass fed, unsalted
(Softened)
Instructions
Directions
Heat oven to 350 degrees F. Line a 12-count standard muffin tin with paper liners.
To make the topping: in a small bowl, combine the 1/4 cup flour blend, 1/4 cup sugar, cinnamon and nutmeg. Add the butter and work it into the flour-sugar mixture with your fingers until small crumbles form.
Lightly beat the eggs in a large bowl. Stir in the oil, milk and blueberry oil (if using). To measure the flour, lightly spoon into measuring cup and level off with the back of a knife or weigh with a kitchen scale. Add the 1 1/2 cups flour blend, 2/3 cup sugar, baking powder and salt to the egg mixture. Stir until smooth. Gently fold in the blueberries.
Fill each muffin cup about 2/3 full. Sprinkle the topping mixture on top, evenly distributing. Bake 22 to 25 minutes, or until muffin tops spring back when lightly touched. Cool and serve.
Notes:
Quick Tips: Low FODMAP serving of Blueberries = 1/4 cup
