Blueberry Oat Muffins
Yield: 12 muffins 

For the Topping
¾ cup quick cook gluten-free oats
¼ cup light brown sugar
¼ cup butter or margarine, melted

For the Muffin Batter
2 ¼ cups gluten-free all-purpose flour (we used Gluten-Free Pantry)
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 egg
1 cup whole milk or buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
1 cups frozen blueberries

• Preheat oven to 400 degrees F. Line cups of a 12-muffin muffin pan with liners and lightly spray with non-stick spray.
• To make the topping, in a small bowl, combine the oats, brown sugar, and melted butter until crumbly. Set aside until ready to use.
• For the muffin batter, sift together gluten-free flour, baking powder and salt.
• In the bowl of a standing mixer, combine sugar, eggs, milk, oil, and vanilla and mix until well combined.
• Slowly add the dry ingredients and mix on low-speed until well mixed. Using a spatula, fold in the blueberries.
• Pour the batter evenly into the 12 prepared muffin cups and then sprinkle the crumb topping on top of each muffin.
• Bake for 20 to 22 minutes, until a toothpick inserted comes out clean. Cool before serving.