Gluten-Free Blueberry Muffins with Oat Crumble

Ingredients

• ½ cup gluten-free old-fashioned oats
• ¼ cup (packed) light brown sugar
• ¼ teaspoon kosher salt
• 2 tablespoons chilled unsalted butter, cut into pieces
• Nonstick vegetable oil spray (optional)
• 1 large egg
• ½ cup whole milk
• 6 tablespoons unsalted butter, melted, cooled slightly
• 1½ cups King Arthur Flour gluten free multi-purpose flour
• ¾ cup sugar
• ½ cup almond flour or meal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon xanthan gum
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cinnamon
• 1 cup fresh (or frozen, thawed) blueberries
• Xanthan gum is available at natural food stores and some supermarkets, or online.

Method

1. Whisk oats, brown sugar, and salt in a small bowl. Using your fingers, work in butter until no dry spot remains and mixture is crumbly. Cover and chill until ready to use.
2. Preheat oven to 375°. Lightly coat a standard 12-cup muffin tin with nonstick spray, or line with paper liners.
3. Whisk egg, milk, and butter in a medium bowl just to combine. Whisk multi-purpose flour, sugar, almond flour, baking powder, baking soda, salt, xanthan gum, nutmeg, and cinnamon in a large bowl. Make a well in the center and add egg mixture. Using a fork, gradually incorporate dry ingredients until just combined; fold in blueberries.
4. Divide batter among muffin cups and top with crumble. Bake, rotating pan halfway through, until crumble is crisp and a tester inserted into the center of muffins comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 10 minutes before turning out.30 min timer