Blueberry Streusel Muffins

INGREDIENTS

Muffins: 

• 1 ½  cups gluten-free flour
• 2  teaspoons baking powder
• ½  teaspoon baking soda
• 2/3  cup non-dairy milk or organic milk (I used Almond milk)
• 1  teaspoon vanilla extract
• 1/3  cup of orange juice (can use pineapple or apple juice)
• 1/3  cup of organic applesauce
• ½  cup organic sugar
• 1  cup fresh blueberries (can use apple, strawberries, mixed berries)

Steusel Topping:

• 2  tablespoons organic brown sugar
• 1  tablespoon organic sugar
• 2  tablespoons gluten-free flour
• 2  tablespoons organic applesauce
• 3  tablespoons old-fashioned oats
• 1  teaspoon cinnamon 

DIRECTIONS:

1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray and set aside or line with muffin papers
2. In a large bowl, combine flour, baking powder and baking soda and set aside.
3. In a smaller bowl, mix milk, vanilla, juice, applesauce and sugar.
4. Pour wet ingredients into dry ingredients and stir until just combined.  Fold in blueberries (or other fruits).
5. In a small bowl, combine streusel ingredients with a fork until the topping is uniform and crumbly.
6. Spoon muffin batter into a prepared muffin tin, filling each cup 2/3 full.  Top each cup with 1 to 2 teaspoons of streusel topping until it's all used up.
7. Bake for 20 to 23 minutes, or until a toothpick inserted comes out clean.

NUTRITION INFORMATION PER SERVING:


173  calories
8  g total fat
1  g saturated fat
0  mg cholesterol
24  mg sodium
24  g carbohydrates
3  g fiber
3  g protein