Orly’s Gluten Free Blueberry Streusel Muffins 

Muffins: Makes 1 dozen muffins
1 large egg, lightly beaten
1 cup (240 ml) plain yogurt (full fat or low fat)
1/3 cup (80 ml) vegetable, canola, safflower, or corn oil
1 tsp pure vanilla extract
2 cups (260 grams) Blends by Orly Sydney Blend
½ cup (100 grams) granulated white sugar
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups (360 grams) fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding them to the batter.)

Streusel topping (optional):
1/3 cup (80 grams) melted butter
1 cup (130 grams ) Sydney blend
1 tsp cinnamon
¼ tsp salt
1 tsp baking powder
¼ tsp baking soda
¾ heaping cup (160 grams) granulated white sugar

Heat: Preheat oven to 350º F. Fill muffin tins with baking cups

Mix: In the bowl of a stand mixer with the paddle attachment, mix together the oil and sugar for about 3 minutes. Add eggs and vanilla and continue to mix until fully incorporated.  In a separate bowl, mix flour, baking powder, baking soda, and salt together.  Gently fold in the dry ingredients, alternating with yogurt, into the mixing bowl. Mix on medium speed until combined into a thick batter. Gently fold in the blueberries with a spatula.

Bake: Using an ice cream scoop or pastry bag, scoop or pipe the mixture into 12 prepared muffin tins, filling about ¾ full and top off with crumb topping.   Bake until a toothpick or skewer inserted in the middle comes out clean, about 25-30 minutes.