Gluten Free Blueberry Muffins



1 1/2 cups of blueberries (fresh of frozen)

2 cups of Pamela's Gluten Free Flour Blend 

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp Xanthan gum

1/2 cup (1 stick) unsalted butter SOFTENED

2 eggs

2tsp vanilla

1/2 cup of milk

2 TB fresh squeezed OJ

1TB orange zest

Crumble Topping:

2TB melted butter

2TB Pamela's flour

4 TB sugar


-Preheat oven to 350º. Line a muffin tin with paper liners or grease with cooking spray.

- Prepare the crumble topping by whisking the ingredients together in a small bowl.

-In a stand mixer, beat together the butter, sugar until light and fluffy. Add the eggs, vanilla, milk, orange juice/zest and continue beating until smooth. 

-Mix in the flour mixture, baking powder and salt just until combined. 

-Gently fold in the blueberries. 

-Fill the muffin cups about 3/4 full of batter. Sprinkle the crumb topping over each muffin. 

-Bake at 350º, for 25-30 minutes. Or until toothpick inserted into the middle of the muffin comes out clean. 

-Let muffins cook for about 5 minutes in the muffin pan, and then remove to a wire rack.