Gluten-Free Blueberry Pineapple Muffins

Erin McKook from Start stops by Good Day to make gluten-free muffins. Start has two locations on Greenville Avenue and Lemmon Avenue in Dallas.
 

Gluten-Free Blueberry Pineapple Muffins

Dry: 
Gluten Free Flour (Any brand): 2 ¼ cups
Baking Soda: 1 tsp
Baking Powder: 2 tsp
Ground Cinnamon: 1 tsp
Salt: ½ tsp
Granulated Sugar: 1 Cup

Wet:
Medium Eggs: 3
Crushed Pineapple: 2/3 Cup
Buttermilk: ¼ Cup
Honey: ¼ Cup
Vanilla Extract: 1 tsp
Grapeseed Oil: ¾ Cup
Unsweetened Applesauce: 1 Cup

Blueberry Dusting:
Granulated Sugar: 1 ¼ TBL
Gluten Free Flour: 1 ¼ TBL
Frozen Blueberries: 3 Cups

Streusel Topping:
Gluten-Free Flour: ½ Cup
Coarse or Raw Sugar: ½ Cup
Cold Unsalted Butter: ½ Cup

Combine Dry Ingredients in a mixing bowl and set aside. Whisk together Wet Ingredients. Gently stir Wet Ingredients into the Dry Ingredients.

In a separate bowl, combine 1 ¼ TBL Sugar and 1 ¼ TBL Gluten Free flour and gently dust the frozen blueberries. Set aside. Do NOT mix these into the batter.

Prepare the Streusel Topping: Pulse the butter, flour and sugar in a food processor. Do not overmix.

Fill muffin pans with equal amounts of batter. Add 10-12 dusted blueberries to each muffin well. Top with Streusel.

Bake at 350 for 20 minutes, or until toothpick comes out clean.

LINK: www.startrestaurant.net

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