Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)

Ingredients:

For the Batter:
• 1-1/2 cups Carla's Gluten-Free All-Purpose Flour Blend
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar or (3/4 cup Pyure Stevia Sweetener Bakeable Blend)
• 1/3 cup neutral-flavored oil
• 1 large egg, at room temperature
• 3/4 cup milk of choice
• 1/2 teaspoon pure vanilla extract
• 1-1/4 cups fresh or defrosted frozen blueberries
For the Streusel Topping:
• 6 tablespoons granulated sugar or Pyrue Stevia Bakeable Blend
• 3 tablespoons All-Purpose Flour Blend
• 1-1/4 teaspoons ground cinnamon
• 2 tablespoons + 1 teaspoon unsalted butter, cold, cut into pieces

Instructions:

To Make the Muffins:
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper liners.
2. In a medium-sized bowl, whisk together 1-1/2 cups flour blend, baking powder, and salt; set aside.
3. In the bowl of your mixer, add 3/4 cup sugar and oil. Beat on medium speed until smooth.
4. Add 1 egg and beat until thoroughly incorporated.
5. Pour in milk and vanilla. Beat until creamy.
6. Add the flour mixture all at once. Mix on medium speed until blended. If necessary, thin a bit more with 1 - 3 tablespoons of additional milk. The batter should be as thin as pancake batter.
7. Gently fold in blueberries using a rubber/silicone spatula. Set batter aside.
To Make the Streusel Topping:
8. Whisk together 6 tablespoons sugar, 3 tablespoons flour, and cinnamon. Add butter and cut into the flour mixture using a pastry cutter or 2 knives until crumbly.
9. Evenly distribute the batter that you set aside between the 10 lined muffin cups.
10. Top each with about 1 to 1-1/2 tablespoons of streusel topping, and lightly press into the batter.
11. Bake muffins for 30 - 35 minutes or until a toothpick inserted comes out clean.
12. Allow muffins to cool for 5 - 10 minutes in the pan. Then transfer them to a wire rack to cool further, at least 20 minutes. I recommend cooling completely. If you serve them too warm, the blueberries will be gooey, still quite hot, and will stick to the muffin liners.

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