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kumquat | gluten-free recipes

August 7, 2011 breads

Blueberry Oat Muffins

gluten-free blueberry oat muffins | kumquatblog.com @kumquatblog
a delicious, oaty, berry-filled, streusel-topped, gluten-free muffin. perfect for a sunday brunch. or any day of the week.
gluten-free blueberry oat muffins | kumquatblog.com @kumquatblog
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Blueberry Oat Muffins

Servings 12 muffins

Ingredients

  • 1/2 cup rolled oats certified gluten-free
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 cup sugar
  • 1 2/3 cups gluten-free all-purpose flour i used King Arthur brand
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • Cooking spray

for streusel:

  • 2/3 cup gluten-free all-purpose flour once again, King Arthur
  • 2/3 cup dark brown sugar
  • 1/3 cup rolled oats certified gluten-free
  • 6 tablespoons butter chilled and cut into small pieces

Instructions

  • Combine oats and buttermilk in a medium bowl, and let sit for 30 minutes.
  • Preheat oven to 350`. Add oil, eggs and sugar to oat mixture; beat for 1 minute. Combine flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add flour mixture to egg mixture and stir until combine. Fold berries into batter. Spoon batter into muffin cups coated with cooking spray to 3/4-full.
  • In a small bowl combine 2/3 cup flour, sugar and oats. Mix in butter with fingers or a pastry cutter until mixture resembles coarse meal. Sprinkle mixture over batter. Bake at 350` for 30 minutes, or until done.

this recipe was inspired by the flying biscuit cafe.

Categories: breads

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kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

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