How to Make Gluten Free Blueberry Muffin | Delicious Crunchy Topping

Blueberries are everywhere in this blueberry muffin recipe, both in the dough and on the topping. Because of the addition of the tangy yogurt, they are not overly sweet. However, they are fluffy and delicious. This is a gluten-free recipe, but all-purpose flour can be used instead. The crunchy topping is my favorite part. With a cup of coffee or tea, these are ideal for breakfast or an afternoon snack.
Gluten Free Blueberry Muffin
2 cups gluten free flour, sifted
3 tsp baking powder
½ tsp salt
2 large eggs
1 cup sugar
1 cup yogurt
½ cup canola oil
1 tsp vanilla extract
2 cups blueberries, fresh or frozen, divided: 1 cup goes in the batter, 1 cup for toping
1 extra tbsp flour
For the topping:
1 cup GF flour, sifted
½ cup sugar
2/3 of a stick of butter, melted
1 tsp cinnamon
Watch the video to learn how to make this recipe.
Every Friday, a new episode is posted here. Please subscribe to my channel and click the bell to receive notifications for new videos and episodes so you don't miss out.
Instagram: / chef.paularomero
Facebook: / chefpaularomerolbp
Website: www.labellapasta.net
Contact: [e-mail]
Stay tuned for next week's episode. See you soon!

[@mariacristinacosta5112]

Delicious 😋😋😋