1/4teaspoonXanthan GumOmit if gluten-free flour blend contains xanthan gum
1/4cupMilkSubstitution: May replace with milk substitute
Streusel Crumb Topping (optional)
3tablespoonsGluten-Free All-Purpose Flour Blend
1 1/2tablespoonsButterSubstitution: Vegan butters work well too
Preheat the oven to 375 degrees F. Prepare a muffin pan with muffin cups.
Make the streusel topping first, if using. Combine the gluten-free flour, coconut sugar, and Xylitol. Cut in the butter until crumbly. Set aside.
Next, make the muffin batter. In a medium bowl, combine the gluten-free flour, xylitol, xanthan gum (if using), salt, and baking powder.
Make a well in the dry ingredients. In the center of the well, add the oil, milk, egg, and vanilla extract. Whisk the wet ingredients together, then mix with the dry ingredients until just combined. Batter will be slightly lumpy. Fold in the blueberries.
Fill prepared muffin cups 2/3 full. Bake for 17-23 minutes, until light golden brown. Halfway through baking, add the streusel topping.