Preparation

15 Minuten

Making

45 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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For the crumble topping

Makes 12 muffins

  • 50 g gluten-free oats
  • 45 g brown sugar
  • 1 pinch of salt
  • 2 tablespoons chilled butter

For the muffins

  • 1 large egg
  • 120 ml whole milk
  • 6 tablespoons melted butter
  • 200 g gluten-free flour mix
  • 150 g sugar
  • 70 g almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 1 pinch of freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 200 g fresh (or frozen, thawed) blueberries

Making

  1. 01
    Crumb Topping: Whisk together the oats, brown sugar, and salt in a small bowl. Use your fingers to work the mixture into the butter until it’s crumbly. Cover and refrigerate until ready to use.
  2. 02
    Muffins: Preheat the oven to 200°. Lightly grease the muffin pan or line it with paper liners.
  3. 03
    Whisk the egg, milk, and butter together in a medium bowl. Whisk both types of flour, sugar, baking powder, salt, xanthan gum, nutmeg, and cinnamon together in a large bowl. Now combine the dry ingredients with the wet mixture and fold in the blueberries.
  4. 04
    Divide the batter among the muffin cups and top with crumble topping. Bake for 25 to 30 minutes, until the muffins are golden brown.

❤️ Tip

You can use raspberries or strawberries instead of blueberries.

Did you know?

Blueberries owe their deep blue color to anthocyanins, secondary plant compounds with antioxidant properties. Wild blueberries are dark on the inside, whereas cultivated blueberries are light.

Our Tip

Toss the blueberries in a little flour before folding them in—that way, they won't sink to the bottom of the muffins while baking.