Gluten Free Blueberry Streusel Muffins or Coffee Cake

1. Preheat oven to 375ºF.

2. Make the topping: Using your hands, mix the butter, almond flour, brown sugar, 1/2 teaspoon cinnamon, oats, and walnuts in a large bowl until crumbly. Set aside.

3. In separate bowl, prepare cake mix according to directions (you’ll typically need water, eggs, and butter, as directed in the mix package). Then, stir in the remaining 1 1/2 teaspoons cinnamon.

4. In another small bowl, mix the blueberries with the cornstarch or arrowroot flour.

5. Fold the blueberries into the batter.

6. Line a muffin tin with baking cups or spray with gluten free cooking oil.

7. Fill each cup 2/3 full with batter.

8. Spread about 1 tablespoons topping onto each muffin.

9. Bake for 14-18 minutes, or until nicely browned and toothpick inserted into muffin comes out clean. (Baking times vary depending on which yellow cake mix you use.)

10. Cool completely on a wire rack.

For blueberry coffee cake: Pour the batter into a 10×13 metal pan, sprinkle on the topping and bake 35 minutes, or until cake is nicely browned and an inserted toothpick comes out clean.