B is for Blueberry Streusel Muffins

Starting a new photo challenge over on Instagram for June: “30 Days of ABC.” This one is pretty flex.


I started off in order yesterday and then we’ll see where the month takes me.


A is for AWAKE. Early birds. Me and little guy. (A is also for Adventure.)


Want to join us? Just follow along with me: celiacinthecity and use hash tag #30daysofabc. (And leave a comment on a photo so I know you’re a GF friend following along!)

Today… B is for BLUEBERRY.

Blueberry Streusel Muffins
Adapted from Pamela’s Muffin Recipe


3/4 cup milk of choice (water works too, if dairy free)
2 teaspoons vanilla extract
2 1/2 cups of your fave GF flour blend (I used Pamela’s baking mix, they have it up north at the local store!)
1/2 cup sweetener (sugar, honey, maple syrup)
2 eggs
1 heaping cup fresh blueberries

Mix all ingredients in a medium bowl, adding blueberries at the end. Spoon into greased muffin tin, filling the cups about 2/3 full.

For the streusel
1/4 cup GF flour (I used Pamela’s Artisan mix)
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Combine flour, sugar, and cinnamon. Cut in the cold butter using a fork, until mix is crumbly.

Top each 2/3 filled cup with a heaping tablespoon of streusel topping and bake at 350 for about 20 minutes, or when they turn golden brown and a toothpick comes out clean.


The artisan blend was easy to use for the topping, but last weekend it was a flop for the pancake recipe on the bag — not sure what went wrong where, but we ended up with rubbery pancakes. (we use the baking/pancake mix often, so it was disappointing)


This made 16 muffins for me, but you can fill them nice and full and get a dozen uniform size muffins.


Tomorrow is C, for coffee I’m guessing, which is the perfect pair for these muffins.


We’re off to explore…will check in again when I can!


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