Allergy-friendly Blueberry Crumble Muffin Recipe

This is a non-dairy, non-wheat, non-soy, non-sugar, non-egg take on one of my favorite muffin recipes.  They taste like an expensive trendy whole-grain muffin from one of those fancy bakeries.  No one ever even needs to know they're "special!"


Allergy-friendly Blueberry Crumble Muffin Recipe


Pre-heat the oven to 400F and grease a 12-cup muffin pan.  Set the pan aside.


In a mixing bowl combine


2 1/2 cups flour mix
1/2 cup barley flakes
1 packet gelatin (Knox)
1 tablespoon baking powder
1/2 cup fructose
1/2 teaspoon salt


In another bowl combine


1 teaspoon vanilla
1/4 cup applesauce
1 tablespoon oil (olive or canola)
1/2 cup orange juice
1/4 cup goat milk
1/4 cup water


Add the wet ingredients to the dry ingredients and mix them until they are just combined.  Divide the batter evenly between 12 greased muffin cups.


Combine and process in a food processor until it is crumbly


1/3 cup gluten free oats (or barley flakes if gluten is tolerable)
1/3 cup flour mix
1/3 cup fructose
2 tablespoon lard
1/2 teaspoon cinnamon


Divide the topping evenly atop the muffin batter.  Bake the muffins at 400F for about 15 minutes.  Let them rest about 5 minutes in the pan before attempting to remove them with a knife.