Gluten Free Blueberry Streusel Muffins or Coffee Cake

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   Preheat oven to 375 degrees F.

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   2.

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   Make the topping: Using your hands, mix the butter, almond flour, brown sugar, 1/2 teaspoon cinnamon, oats, and walnuts in a large bowl until crumbly.

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   Set aside.

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   3.

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   In separate bowl, prepare cake mix according to directions (youll typically need water, eggs, and butter, as directed in the mix package).

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   Then, stir in the remaining 1 1/2 teaspoons cinnamon.

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   4.

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    In another small bowl, mix the blueberries with the cornstarch or arrowroot flour.

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    5.

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    Fold the blueberries into the batter.

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    6.

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    Line a muffin tin with baking cups or spray with gluten free cooking oil.

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    7.

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    Fill each cup 2/3 full with batter.

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    8.

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    Spread about 1 tablespoons topping onto each muffin.

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    9.

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    Bake for 14-18 minutes, or until nicely browned and toothpick inserted into muffin comes out clean.

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    (Baking times vary depending on which yellow cake mix you use.)

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    10.

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    Cool completely on a wire rack.

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    For blueberry coffee cake: Pour the batter into a 10x13 metal pan, sprinkle on the topping and bake 35 minutes, or until cake is nicely browned and an inserted toothpick comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.