These gluten free blood orange streusel muffins are perfect for a delicious snack.
This week is all about blood oranges.
I haven’t had much of a chance to use these in my baking because they usually disappear pretty quickly in our house. Blood oranges have a distinct sweet flavor and my kids just can’t get enough of them.
I promised my family muffins this week so I decided to use the one lonely blood orange instead of our usual blueberries. If you are looking for a delicious blueberry muffin recipe, try these gluten free blueberry muffins.
These muffins are very quick to make.
I cut up the blood oranges into small bite sized pieces.
Gently mix the wet and dry ingredients.
Mix up a simple streusel topping.
Pour the batter into lined muffin cups.
Top the batter with streusel topping.
Baked with the streusel topping.
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Light and fluffy gluten free blood orange streusel muffins
- 3/4 cup blood oranges peeled and chopped
- 1 1/2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/4 cup melted butter
- 2 large eggs
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3/4 cup almond milk
- 1/8 teaspoon salt
- 3 tablespoons butter melted
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 2 tablespoons gluten free flour blend (for topping)
Preheat oven to 350 degrees.
Line cups in a muffin pan with paper muffin cups.
In a large bowl, add dry ingredients
In a small bowl, add wet ingredients and whisk.
Add blood oranges to wet ingredients.
Pour wet ingredients into the dry ingredients and gently fold together to blend.
Using a soup scoop, fill muffin cups 3/4 full.
Add 1 tablespoon streusel topping on top of the muffin batter.
Bake 15-20 minutes until cooked.
Remove from muffin pan onto cooling rack.
For more desserts, visit my Gluten Free Desserts Board on Pinterest!
If you love muffins, give these paleo pear and cinnamon muffins a try!