blueberry coffee cake muffins

Amys Gluten Free Pantry

My husband grabs one of these from the freezer and by the time he gets to work, it’s ready to eat. Using Pamela’s mix makes these muffins a snap to throw together. Remember, there’s a tiny bit of milk in here.

Prep time: 15 minutes
Total time: 35 minutes
Yield: 12 muffins

Muffins:
2 1/2 c. Pamela’s Baking & Pancake Mix
1/2 c. water
1/2 c. sugar
2 large eggs
2 tsp. gluten-free vanilla

1 c. fresh or frozen blueberries (if using frozen, dredge in a bit of Pamela’s mix)

Topping:
4 T butter or grapeseed oil
1/2 c. organic oatmeal
1/4 c. brown sugar
1/2 tsp. cinnamon

  1. Preheat oven to 350 degrees. Mix all muffin ingredients together and spoon into a greased muffin pan, 2/3 full. (An old fashioned ice cream scooper works great and creates uniformity).
  2. For topping, melt butter (or heat oil) in saucepan and add all remaining ingredients, stirring until incorporated. Spoon topping evenly over the muffins and bake for 18-20 minutes.

Posted in breakfast, snacks + treats | Tagged , , | 1 Comment




One Response to blueberry coffee cake muffins

  1. carrie says:

    Yum! I’m totally going to make these this weekend Amy! Thank you!!

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