Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free)

Directions

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   Streusel Topped Fresh Blueberry Muffins(Gluten Free, Casein Free)Dry Ingredients:2/3 cup tapioca flour2/3 cup brown rice flour2/3 cup sorghum flour1 teaspoon xanthan gum2 teaspoons baking powder1/2 teaspoon salt
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   Wet Ingredients: 2 egg yolks2 egg whites1/2 cup + 2 tablespoons granulated sugar1 cup fresh blueberries1/2 cup applesauce3/4 cup rice or soy milk1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine
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   Streusel Topping:3 tablespoons brown rice flour2 tablespoons GF oats2 tablespoons brown sugar1/8 teaspoon cinnamon2 teaspoons vegan margarine
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   Glaze:1/2 cup confectioners sugar1-3 teaspoons orange juice
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   Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!)Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).In a small bowl, mix together streusel topping ingredients.
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   Sprinkle over unbaked muffins.
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   Bake for 18-25 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! As long as additional crumbs are not sticking to the toothpick the muffins are done!!Cool muffins on a wire rack.
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   Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire.
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   Drizzled on completely cooled muffins. Enjoy!For a printer friendly version, click here.