Gluten Free Blueberry Almond Muffins with Almond Crumb Topping

Makes 10 regular sized muffins.

For the crumb topping:
1. In a small bowl, mix together your almond meal, chopped almonds, maple syrup, and oil until combined. It should be sort of clumpy. Set aside.

For the muffins:
1. Preheat oven to 350°F and line a standard-sized muffin tin with paper liners, set aside.

2. In a large bowl, whisk together your gluten free flour, baking soda, ground flax seed (if using), and salt. Set aside.

3. In a medium bowl, whisk together your egg, maple syrup, oil, almond milk, almond extract, vanilla extract, and applesauce.

4. Pour wet ingredients into your dry ingredients and mix until just combined and batter is smooth. Finally, add your blueberries and mix together gently.

5. Scoop batter into your liners until they are 3/4 of the way full. Top each muffin with some of the almond crumb topping, place pan in oven, and bake at 350°F until a toothpick inserted in the center of one comes out with slight crumbs. This will take about 18-19 minutes. Make sure you turn the pan at about halfway through cooking, for even baking.

5. Remove pan from oven and set it on a rack. Allow muffins to cool in pan for 5 minutes and enjoy!

Notes:
– You can most definitely substitute the almond milk for any other milk alternative (soy, etc). You can also definitely make this with the real thing—whole milk is just fine!
– You can also substitute the sunflower oil for any other neutral flavored oil—-vegetable, canola, etc.
– Muffins will store at room temperature for 3 days, if placed in an airtight container. Or else place them in the fridge for 3-4 days. If refrigerated make sure to allow to come to room temperature before serving, for maximum yumminess.

Recipe loosely adapted from the Trader Joe’s Gluten Free Flour package.