You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.
Recipe information
Yield
MAKES 12 Servings
Ingredients
Oat Crumble
½
¼
¼
2
Muffins
1
½
6
1½
¾
½
1
½
½
½
¼
¼
1
Ingredient Info
Need to make a substitution?
Preparation
Crumble
Step 1
Whisk oats, brown sugar, and salt in a small bowl. Using your fingers, work in butter until no dry spot remains and mixture is crumbly. Cover and chill until ready to use.
Muffins
Step 2
Preheat oven to 375°. Lightly coat a standard 12-cup muffin tin with nonstick spray, or line with paper liners.
Step 3
Whisk egg, milk, and butter in a medium bowl just to combine. Whisk multi-purpose flour, sugar, almond flour, baking powder, baking soda, salt, xanthan gum, nutmeg, and cinnamon in a large bowl. Make a well in the center and add egg mixture. Using a fork, gradually incorporate dry ingredients until just combined; fold in blueberries.
Step 4
Divide batter among muffin cups and top with crumble. Bake, rotating pan halfway through, until crumble is crisp and a tester inserted into the center of muffins comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 10 minutes before turning out.