Gluten Free Blueberry Streusel Muffins
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon finely grated lemon peel
1 cup fresh or frozen blueberries
HEAT oven to 400°F. Coat 12 muffin cups with no-stick cooking spray or line with paper baking cups. Combine flour, sugar, baking powder and salt in large bowl. Whisk eggs in medium bowl. Whisk in milk, oil and lemon peel. Add egg mixture to dry ingredients all at once. Stir just until evenly moistened. Fold in blueberries. Divide evenly into prepared muffin cups.
For Topping: COMBINE flour and brown sugar in small bowl. Cut in butter with fork until crumbly. Stir in pecans. Sprinkle topping over muffin batter.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool. Serve warm.
Serving Size (1 of 12 muffins), Calories 300 (Calories from Fat 140), Total Fat 16g (Saturated Fat 4g, Trans Fat g), Cholesterol 45mg, Sodium 280mg, Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 15g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.