Preheat oven to 400 degrees. Butter a muffin pan.
In medium bowl, whisk together:
1/2 cup sorghum flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
In another medium bowl, whisk together:
6 tablespoons butter, melted (1/4 cup plus 2 tablespoons)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup milk
1 large egg
Gradually whisk the dry ingredients into the wet ones, until the batter is smooth.
Fold in:
1 1/2 cup fresh or frozen blueberries
Scoop into the muffin cups, filling 2/3rds full.
Topping:
Mix together these ingredients until crumbly and sprinkle on top of muffins.
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
2 teaspoons unsalted butter, melted
Bake 25-30 minutes. Let cool in pan. I actually left mine in the pan until ready to eat.
From: Gluten Free Every Day Cookbook, by Robert M. Landolphi
you need to let chrissy and I know when you update this :) Otherwise lovely recipes can go unnoticed! :D
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