¾cup (105g)Kim's gluten free flour blend(a store bought gluten-free flour blend containing xanthan gum may be substituted, but has not been tested)
½teaspoonground cinnamon
6tbsp (85g)butter, cut into small pieces and chilled
FOR THE MUFFIN BATTER:
3cups (420g)Kim's gluten free flour blend(a store bought gluten-free flour blend containing xanthan gum may be substituted, but has not been tested)
4teaspoonbaking powder
½teaspoonsalt
1teaspooncinnamon
2largeeggs, at room temperature
1 cup (200g)granulated sugar
½cup (120ml)canola or vegetable oil
1½cups (360ml)buttermilk(dairy free milk mixed with one tablespoon of lemon juice or vinegar may be substituted)
1teaspoonvanilla extract
1½cups (150g)fresh or frozen blueberries(if frozen, don't thaw ahead of time)
Instructions
STREUSEL TOPPING:
Mix the sugar, flour, and cinnamon together in medium bowl. Add butter and cut into dry ingredients using pastry blender or fingers, until coarse crumbs of irregular sizes.
Place in the fridge while making the muffin batter.
MUFFIN BATTER:
Preheat oven to 425° F. Spray jumbo muffin pan with nonstick spray (or use jumbo muffin paper liners OR parchment paper). Set aside.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a medium bowl or large measuring cup, whisk together eggs and sugar. Add the buttermilk, oil, and vanilla. Whisk until completely combined.
Make a well in the center of the dry ingredients and pour all of the wet ingredients into the well. Gently fold and turn to incorporate. When the batter is halfway mixed and flour still remains, add the blueberries and continue to fold, scraping the bottom of the bowl and turning the bowl to get all the dry ingredients combined.
Using a large scoop or spoon, scoop the batter into each muffin cup. Fill completely to the top.
Remove the streusel mixture from the refrigerator and sprinkle or set about ¼ cup over the batter in each muffin cup, pressing down slightly to adhere to the batter.
Bake at 425° for 5 minutes. Turn the temperature down to 375° and continue to bake for another 30 minutes, or until a wooden skewer placed into the center of a muffin comes out clean.
Cool in the pan on a wire rack for about 5 minutes. Remove from muffin pan and cool at least another 5-10 minutes before serving.
Muffins will last for a few days in a covered container, or may be frozen for up to 3 months by wrapping individually in plastic wrap and then putting in a large ziptop bag or airtight container.
Notes
If you don't have a jumbo muffin pan, these can be baked in a standard-sized muffin pan. Bake at 425 for the initial 5 minutes and then turn the temperature down to 375 and bake for an additional 20-22 minutes, or until wooden toothpick inserted in center comes out clean.