The fresh strawberries in these muffins really shine! This delicious recipe is also topped with a crunchy crumble topping which pairs wonderfully with the fruit.
Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
Toss fruit in 2 tablespoon of the flour and set aside.
1 Cup Fresh Strawberries
In a large bowl, combine remaining flour, baking powder, salt and sugar. Stir together until thoroughly combined.
2 ¼ Cup Gluten Free 1-to-1 Flour Blend, 2 ¼ teaspoon Baking Powder, ½ teaspoon Salt, 1 Cup Sugar
In a second bowl, crack eggs. Whisk the eggs until they are a little foamy.
2 Eggs
Add olive oil, milk and vanilla. Whisk until well combined.
6 Tablespoon Olive Oil, ½ Cup Non-Dairy Milk, 1 teaspoon Vanilla
Pour the wet ingredients into the dry and gently mix with a spatula just until the dry is incorporated. It may still be lumpy.
Fold in the flour coated strawberries.
Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping.
In a small bowl, combine the flour, sugars and salt. Mix well.
⅔ Cup Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Light Brown Sugar, 2 Tablespoon Sugar, pinch Salt
Then add the vegan butter. You can mix it in with a fork, but I prefer to use my hand and sort of squish it until it resembles crumbles.
4 Tablespoon Vegan Butter
Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping.
½ Cup Fresh Strawberries
Place into the preheated oven and bake for 25-28 minutes until the tops spring back when poked gently.
Best served the same day. Store any leftover in an airtight container in the refrigerator.
Notes
For a lower calorie muffin, omit the streusel topping.Using frozen strawberries: Use the same measure of frozen strawberries in place of fresh berries. Allow the berries to thaw and drain away any liquid before adding them to the batter.Storage: Because of the moisture in the berries, these muffins are best eaten the day they are made. If you do have leftovers, store them in an airtight container in the refrigerator for 2 days. They will lose the crumble crunch from the topping and become a little more moist as they are stored.Freezing Directions: As soon as they are cool individually wrap the muffins with plastic wrap and then place the wrapped muffins in a freezer bag. Store for up to 3 months.