Tate's Eat Until You Explode Blueberry Muffins (Gluten Free)

I thought I'd post something a little lighter today. Well, not lighter in calories, but...ya know. ;) When we moved, I sold most of my cookbooks. I didn't see the point in storing all of them when I could easily access recipes online. I enjoy taking regular recipes and converting them to gluten free versions. When my 8 year-old stuffed his belly with FOUR blueberry muffins the other day, I knew I had a winner! I'm going to dubb the converted recipe... 

Tate's Eat Until You Explode Blueberry Muffins:

(To put your mind at ease, there wasn't an actual explosion.)

The original (NOT gluten free) recipe for To Die For Blueberry Muffins can be found here.

This is how to convert that recipe into gluten free goodness:

Substitute the all-purpose wheat flour with: 1/2 cup oat flour, 1/2 cup sweet white sorghum flour, 1/2 cup millet flour, and 1-1/2 teaspoons xanthan gum. (I used frozen blueberries.) Follow the rest of the recipe as it is. I chose to substitute brown sugar, in place of the white sugar, in the crumb topping mixture. I also replaced the all-purpose wheat flour with 1/3 cup of oat flour in the crumb topping.

ENJOY!

Cheering you on & checking the fuel gauge,

Layla