Weekend mornings are just that much better when they include homemade muffins. I have searched for baked goods that are gluten and dairy free that still taste delicious and have great texture. I have to warn you, again, I don’t take the best photos, but the muffins are so delicious. The extra steps to make the blueberry jam to swirl into the muffin batter give a little more blueberry-goodness. The streusel isn’t totally necessary but a great way to add a little more sweetness and texture. My recipe made 10 muffins but you could make them larger or smaller and adjust baking time accordingly. You can also switch up the blueberry for apple (oh man would apple be delicious) or strawberry…really whatever fruit is in season on in your fridge would work great!

Ingredients:
Jam:
1/2 cup fresh or frozen blueberries
1 tablespoon of water

Crumble:
2 tbsp coconut oil (solid)
1/4 cup coconut sugar
1/4 cup gluten free flour
1 tablespoon avocado oil

Muffin batter:
1/4 cup avocado oil
1/4 cup olive oil
1/2 cup coconut sugar
1 large egg
1 cup + 2 tbsp gluten free flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup almond or coconut milk
1/2 cup fresh or frozen blueberries

Directions:
1. In a microwave safe bowl, mix the jam ingredients and microwave on high for 5 minutes (stopping once to stir). Set aside.
2. Assemble the crumble by mixing the ingredients for the crumble in a small bowl and mix with your fingers until you create a coarse crumble. Set aside
3. Preheat the oven to 350 degrees and prepare your muffin tin with liners or non-stick spray.
4. In a stand mixer, mix the oil and sugar on medium until well combined.
5. Next, add the gluten free flour, baking powder, baking soda, and sea salt and mix on medium speed until a thick batter forms.
6. Add the milk and mix just until all combined. Be sure to scrape down the sides of the bowl to ensure all is mixed thoroughly.
7. Divide up the batter in the muffin tin. Next, add a tablespoon of the blueberry jam, swirling into the muffin batter. Top with the crumble, about a tablespoon onto each muffin.
8. Bake in preheated oven for 30 minutes or until cooked completely.