Mary's Gluten Free Crumble Top Blueberry Muffins
 
3/4 cup Bob's Red Mill Gluten Free Brown Rice Flour
3/4 cup Bob's Red Mill Gluten Free Oat Flour
1/2 cup pure cane sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup melted butter
1 egg, beaten
1tsp. pure almond extract
1 cup wild blueberries
 
Topping:
1 cup Bob's Red Mill Gluten Free Rolled Oats
1/2 cup brown sugar
1/4 cup butter (room temperature)
 
Directions:
Combine dry ingredients in a large bowl
Combine wet ingredients in a small bowl
Add wet ingredients to dry ingredients and mix lightly until just moist
Gently fold in the blueberries
Portion out into 12 muffins cups
Combine topping ingredients-work together by hand until crumbly
Sprinkle topping on the muffin dough in each cup
Bake at 400F for 15-20 minutes or until toothpick inserted in center comes out clean
 
These muffins are moist rich and delicious, and keep well refrigerated or frozen
Gently microwave to reheat