While fresh blueberries are the bomb, they are only available for a few months out of the year. I've found that frozen will work fine for this recipe. And using THIS PKN original makes this a totally dairy free delight.
Ingredients
- 4 cups Gluten Free Flour
- 2 cups sugar
- 1 tablespoon GF baking powder
- 1/2 pound (2 sticks) of non-dairy butter, melted
- 1 cup of THIS PKN Original
- 4 eggs
- 1 teaspoon GF vanilla extract
- 2 cups of blueberries (fresh or frozen)
Directions
- Preheat the over to 375F. You can either use paper or silicon cups, or spray nonstick cooking spray in an oven pan. I prefer the silicon cups.
- Mix the flour, sugar and baking soda
- Add the melted butter and stir to form the crumble mixture. Set aside 1 cup for the topping.
- Mix the THIS PKN Original, eggs, and vanilla in a separate bowl. Ad crumble to the mixture.
- Toss in blueberries and fold into batter.
- Scoop into the muffin cups. and sprinkle the reserved crumble.
- Bake for about half an hour, depending on how funky your oven is. I tend to bake a little longer.
- Let muffins cool for about 10 minutes before removing them from their container.
