by Teri Turner

by Teri Turner

@nocrumbsleft

Teri's Gluten-Free Blue Blueberry Muffins

Teri's gluten-free blue blueberry muffins are not only delicious for breakfast or a snack, but they'll also teach you interesting things about your gut!

Gluten free
Makes
12 muffins
Cooking time:
25 minutes
Teri's Gluten-Free Blue Blueberry Muffins

Ingredients

For the crumble:


¼ cup packed light brown sugar
3/4 cup gluten free flour, we used Bob’s Red Mill 1 to 1
Pinch of salt
4 tablespoons unsalted butter, melted
Drops of blue food coloring

For the muffins:


2 large eggs
½ cup light olive oil
¾ cup granulated sugar
2 teaspoons vanilla
½ cup whole milk

1 ¾ cups plus 1 tablespoon gluten free flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon blue food coloring
1 cup fresh blueberries
Zest of 1 lemon

For the Glaze:


½ cup powdered sugar
1 tablespoon whole milk
½ teaspoon vanilla
Drops of blue food coloring*

Step-by-step instructions

1. Preheat the oven to 350F.



2. Line a muffin tray with cupcake liners.

3. Make the Crumble

In a small bowl, stir together the light brown sugar, flour and salt. Add the melted butter and drops of the blue food coloring. Add as much or as little of the blue food coloring as you like, until you achieve the color you desire. Using your fingers (the only effective way to do this, and it’s fun!), mix for 2 to 3 minutes or until the blue food coloring is thoroughly mixed into the crumble. Set aside.

4. Make the Blue Muffins

In the bowl of a stand mixer, or in a bowl while using a hand mixer, add the eggs, light olive oil, sugar, vanilla and whole milk. Mix until the ingredients are creamed together.

In a medium bowl, add 1 ¾ cups flour, baking powder and salt. Mix to incorporate the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix to combine until smooth. Add 1 teaspoon of blue food coloring. Mix to incorporate.

In a small bowl, add the blueberries, 1 tablespoon flour and lemon zest. Toss to coat completely. Using a spatula, fold the blueberry mixture into the batter.

Using a ¼ cup measure as a guide, fill the cupcake liners equally, to ensure a consistent baking time. Using your fingers, sprinkle the crumble mixture over the top of each muffin to coat completely.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

While the muffins are cooling, in a small bowl, combine the powdered sugar, milk, vanilla, and drops of blue food coloring according to your desired color. Mix to combine. Using a spoon, drizzle the glaze over the muffins and enjoy!

Add your own blue recipe

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