Blueberry Muffin Tops ?

Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops

Blueberry Muffin Tops ?

Because no one likes the bottoms

It’s been 20 years since Elaine displayed her love for muffin tops in Seinfeld (yes, the episode aired in 1997!). And let’s face it, the muffin top really is the best part: its crunchy, its explosive, its where the muffin breaks free of the pan and… does its own thing! We couldn’t have said it better Elaine.

And this is our take. Gluten free, filled with blueberries (a mixture of dried and fresh!), and topped with an almond streusel that cannot be missed.

So while it’s difficult to call favorites, these blueberry muffin tops might just be at the top of our list for sweet quick breads. That good. Pillowy bites of blueberry heaven. ?

We make these bad boys in a hamburger bread pan. But do note that you can go ahead and make them in a regular muffin pan. You’ll just have to get rid of the stumps, Seinfeld-style.

OUR LATEST VIDEOS

Just kidding. Muffins, tops, or stumps, nothing will go to waste! Trust us.

Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops
Gluten Free Blueberry Muffin Tops

 

Gluten Free Blueberry Muffin Tops

Gluten Free Blueberry Muffin Tops

Course: Breakfast, Dessert, Muffins
Cuisine: American, Gluten Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 muffin tops

Elaine's been right about muffin tops for 20 years. Gluten free blueberry muffin tops, because no one likes the bottoms! 

Print

Ingredients

For the almond streusel

For the blueberry muffin tops

Instructions

  1. Preheat oven to 350°F/180°C. Grease and flour a burger bread or muffin pan 

For the almond streusel

  1. In a medium bowl, thoroughly whisk together the almond meal, gluten free flour, evaporated cane juice, baking powder and salt. 

  2. Add in the butter and, using your hands, rub it with the flour mix until it resembles bread crumbs. 

  3. Add the dried blueberries, mix briefly and set aside. 

For the blueberry muffin tops

  1. In a large bowl add your egg and evaporated cane juice. Whisk thoroughly together until pale and fluffy (2-3 minutes). 

  2. Add in the vanilla extract, lemon zest, coconut oil and whisk until thoroughly combined. 

  3. Sift in your gluten free flours, baking powder and salt. Mix briefly and add in your buttermilk, whisking until just combined. Fold in your blueberries. 

  4. Divide your muffin batter in your burger bread or muffin pan, and top with your almond streusel. Bake for 13-16 minutes, until golden and a toothpick inserted comes out clean. 

2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.