Blueberry Rice Muffins
Adapted from the Sue's White Rice Muffins recipe on the side of the Bob's Red Mill White Rice Flour package. Streusel topping adapted from Barbara Bakes.
Ingredients
| 2 tablespoons | 30 ml | sugar (for streusel topping) |
| 1 1/2 teaspoons | 7.5 ml | white rice flour (for streusel topping) |
| 1 teaspoon | 5 ml | canola oil (for streusel topping) |
| 1 | egg | |
| 1/2 cup | 120 ml | milk |
| 2 tablespoons | 30 ml | sugar |
| 2 tablespoons | 30 ml | canola oil |
| 1 cup | 240 ml | white rice flour |
| 2 teaspoons | 10 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/2 teaspoon | 2.5 ml | grated lemon or lime zest |
| 1/2 cup | 120 ml | fresh blueberries |
Instructions
Yield: 6 muffins
- Preheat the oven to 425°F.
- Lightly grease a 6-cup muffin tin.
Prepare the streusel topping: 3. In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins: 4. In another small bowl, combine white rice flour, sugar, baking powder, salt, lemon or lime zest. Carefully stir in blueberries. 5. In a medium bowl, mix the egg, milk and canola oil until well blended. Add in the dry ingredients and mix just until combined. 6. Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.