Gluten Free Blueberry Crumble Muffins

• 2 c. frozen or fresh blueberries
• 2 Tbsp. powdered sugar
• ½ c. applesauce
• 2 Tbsp. butter, melted
• ¼ c. brown sugar
• 2 Tbsp. maple syrup
• 1 Tbsp. lemon juice
• ½ c. Greek yogurt
• 2 eggs
• ¼ c. milk
• 1 tsp. vanilla
• ½ tsp. baking soda
• ½ tsp. baking powder
• 2 c. gluten free flour blend (I used ¾ c. oat flour, ½ c. almond flour, ¾ c. gf flour blend)

Crumble

• ¼ c. brown sugar
• ¼ c. gluten free flour (I used oat)
• 2 Tbsp. butter, cold & cubed

Glaze

• 1 Tbsp. butter, melted
• Lemon juice
• Powdered sugar

1. Optional: In a small saucepan, heat the blueberries and powdered sugar over medium heat for 8-10 minutes. Lightly mash with a fork. Then, set aside to cool.
2. Set your oven to 350°F and line a muffin tin with paper liners or grease the tin to prevent the muffins from sticking.
3. In a large mixing bowl, whisk the applesauce, butter, brown sugar, maple syrup, lemon juice, Greek yogurt, eggs, milk, and vanilla. Next, whisk in the baking soda, baking powder, salt, and gluten free flour blend. Be careful not to overmix!
4. In a small bowl, combine the gluten free flour and brown sugar. Then, cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set the crumble aside.
5. Gently fold the blueberries into the muffin batter. If you’re using frozen blueberries (without cooking in the optional first step), it helps to toss them in a bit of flour first to keep them from sinking to the bottom during baking.
6. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 of the way full. Then, sprinkle the crumble topping generously over each muffin.
7. Place the muffin tin in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, melt the butter. Then, whisk in the lemon juice and powdered sugar until a thick glaze forms. Add a bit more lemon juice or powdered sugar, until the desired consistency is reached. Use a spoon to drizzle over the cooled muffins.