-
1
For the crumb topping: 1.
-
2
In a small bowl, mix together your almond meal, chopped almonds, maple syrup, and oil until combined.
-
3
It should be sort of clumpy.
-
4
Set aside.
-
5
For the muffins: 1.
-
6
Preheat oven to 350 degrees F and line a standard-sized muffin tin with paper liners, set aside.
-
7
2.
-
8
In a large bowl, whisk together your gluten free flour, baking soda, ground flax seed (if using), and salt.
-
9
Set aside.
-
10
3.
-
11
In a medium bowl, whisk together your egg, maple syrup, oil, almond milk, almond extract, vanilla extract, and applesauce.
-
12
4.
-
13
Pour wet ingredients into your dry ingredients and mix until just combined and batter is smooth.
-
14
Finally, add your blueberries and mix together gently.
-
15
5.
-
16
Scoop batter into your liners until they are 3/4 of the way full.
-
17
Top each muffin with some of the almond crumb topping, place pan in oven, and bake at 350 degrees F until a toothpick inserted in the center of one comes out with slight crumbs.
-
18
This will take about 18-19 minutes.
-
19
Make sure you turn the pan at about halfway through cooking, for even baking.
-
20
5.
-
21
Remove pan from oven and set it on a rack.
-
22
Allow muffins to cool in pan for 5 minutes and enjoy!
-
23
Notes: You can most definitely substitute the almond milk for any other milk alternative (soy, etc).
-
24
You can also definitely make this with the real thingwhole milk is just fine!
-
25
You can also substitute the sunflower oil for any other neutral flavored oil-vegetable, canola, etc.
-
26
Muffins will store at room temperature for 3 days, if placed in an airtight container.
-
27
Or else place them in the fridge for 3-4 days.
-
28
If refrigerated make sure to allow to come to room temperature before serving, for maximum yumminess.
-
29
Recipe loosely adapted from the Trader Joes Gluten Free Flour package.
