easiest blueberry streusel muffins

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Muffins are my family’s jam in the morning. A big glass of raw milk and fruit with any muffin or bread does the trick. These Blueberry Streusel muffins were so easy to pull off after coming back from a family vacation. Our flights were cancelled and we didn’t arrive back to the Tundra (haha) until late on a school night.

I needed something for breakfast fast and decided to throw a batch of quick muffins using Pamela’s baking mix. This gluten free, whole grain, all purpose baking mix is an amazing addition to any gluten free bakers pantry. I have’t gone wrong with anything I have made. It makes the best cookies, pancakes waffles and biscuits, you will ever taste!

15 minutes after mixing the batter, I had homemade blueberry muffins ready for an early morning breakfast and happy kids. These are gluten, dairy and refined sugar free and you would never know the difference.

Eating healthy and making smarter choices may seem daunting at first, but with recipes like this and the whole wide world of Google searches at your finger tips, you can eat healthier options without trading on taste.

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I added a layer of streusel to make the muffins fancier, but you can leave this step out if it seems like to much. The recipe will have extra topping that I store in a glass container and refridgerate until I can use it again. You can also freeze it. I chose blueberries because I had them on hand, but another fresh fruit of your choice may work too.

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INGREDIENTS

FOR THE MUFFINS

  • 1 1/2 cup Pamela’s baking mix

  • 1 egg

  • 2 Tbs. water

  • 1/2 cup maple syrup or honey

  • 1/4 cup olive oil (not extra virgin)

  • 3/4 cup fresh blueberries

FOR THE STREUSEL TOPPING

DIRECTIONS

Preheat oven to 350°

  • In a meduim sized mixing bowl, combine all wet ingredients, combine

  • Add in dry ingredients and mix together

  • Gently add in blueberries

  • Fill lined cupcake pan 2/3 full

  • For the Steusel, cube chilled butter and cut it into dry ingredients until it is the texture of coarse meal

  • Top batter with streusel topping

  • Bake for 18-20 minutes

  • Cool

Breakfast, Muffins, RecipesAmy Barbarawellandpretty, glutenfreemuffins, pamelasbakingmix, glutenfreedairyfreeComment