Muffin Monday: Gluten-Free Blueberry Muffins with Streusel

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I think Anuradha was laughing when she emailed, “You can publish your post when you wake ;-) .”  She even dotted her short email with a smiley.  I baked half recipe from the original and woke up early today to bake a full batch with STREUSEL!  It’s still pretty dark in my kitchen so these photos will have to do for now.

Growing blueberries has proven to be rewarding for me: they are easy to grow and are beautiful even in containers.  In spring they bring beautiful flowers, and in summertime berries.  Come fall, their foliage turn to red-orange for a striking display of autumn colors.  With the varying growing zones here in California, we seem to have blueberries year-round.  This season, we are having an unusually strange weather.  It has been spring-like, and my plants are blooming.  This may post a problem later, but for  now, I just want to enjoy what this season brings.

For the original recipe, please visit Baker Street.  In lieu of yogurt, I used sour cream.  Butter also replaced oil.  Bob’s Red Mill’s GF All Purpose Flour in place of all purpose flour.

Muffin Monday is an initiative by Baker Street.  A culinary journey of sharing a wickedly delicious muffin recipe every week.  Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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15 thoughts on “Muffin Monday: Gluten-Free Blueberry Muffins with Streusel”

  4. annapet, i love how you made them GF. are you officially gluten free now? how are you feeling lately? sending some #muffinmonday love to you!

  6. Your muffins look delicious! How did you find that particular brand of GF flour mix? I’ve had some good results using the same type of flour as well as some not so good results.