Teri's Gluten-Free Blue Blueberry Muffins

1. Preheat the oven to 350F.



2. Line a muffin tray with cupcake liners.

3. Make the Crumble

In a small bowl, stir together the light brown sugar, flour and salt. Add the melted butter and drops of the blue food coloring. Add as much or as little of the blue food coloring as you like, until you achieve the color you desire. Using your fingers (the only effective way to do this, and it’s fun!), mix for 2 to 3 minutes or until the blue food coloring is thoroughly mixed into the crumble. Set aside.

4. Make the Blue Muffins

In the bowl of a stand mixer, or in a bowl while using a hand mixer, add the eggs, light olive oil, sugar, vanilla and whole milk. Mix until the ingredients are creamed together.

In a medium bowl, add 1 ¾ cups flour, baking powder and salt. Mix to incorporate the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix to combine until smooth. Add 1 teaspoon of blue food coloring. Mix to incorporate.

In a small bowl, add the blueberries, 1 tablespoon flour and lemon zest. Toss to coat completely. Using a spatula, fold the blueberry mixture into the batter.

Using a ¼ cup measure as a guide, fill the cupcake liners equally, to ensure a consistent baking time. Using your fingers, sprinkle the crumble mixture over the top of each muffin to coat completely.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

While the muffins are cooling, in a small bowl, combine the powdered sugar, milk, vanilla, and drops of blue food coloring according to your desired color. Mix to combine. Using a spoon, drizzle the glaze over the muffins and enjoy!