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butter blanched almond flour brown sugar ground cinnamon oats pecans favorite frozen blueberries cornstarch
Viewed: 82 - Published at: a year agoIngredients
- 1/2 cups Earth Balance Butter, Softened
- 3/4 cups Blanched Almond Flour
- 1/2 cups Brown Sugar Or Sucanat
- 2 teaspoons Ground Cinnamon, Divided
- 1/2 cups Gluten Free Quick Cooking Oats
- 1/2 cups Chopped Pecans (or Walnuts)
- 1 box (15 Oz. Size) Your Favorite Gluten Free Yellow Cake Mix Plus Additional Required Ingredients Specified In Mix Package (typically Water, Eggs, And Butter), Prepared But Not Baked
- 1- 1/2 cup Frozen Blueberries
- 1 Tablespoon Cornstarch Or Arrowroot Flour
Method
- 1.
- Preheat oven to 375 degrees F.
- 2.
- Make the topping: Using your hands, mix the butter, almond flour, brown sugar, 1/2 teaspoon cinnamon, oats, and walnuts in a large bowl until crumbly.
- Set aside.
- 3.
- In separate bowl, prepare cake mix according to directions (youll typically need water, eggs, and butter, as directed in the mix package).
- Then, stir in the remaining 1 1/2 teaspoons cinnamon.
- 4.
- In another small bowl, mix the blueberries with the cornstarch or arrowroot flour.
- 5.
- Fold the blueberries into the batter.
- 6.
- Line a muffin tin with baking cups or spray with gluten free cooking oil.
- 7.
- Fill each cup 2/3 full with batter.
- 8.
- Spread about 1 tablespoons topping onto each muffin.
- 9.
- Bake for 14-18 minutes, or until nicely browned and toothpick inserted into muffin comes out clean.
- (Baking times vary depending on which yellow cake mix you use.)
- 10.
- Cool completely on a wire rack.
- For blueberry coffee cake: Pour the batter into a 10x13 metal pan, sprinkle on the topping and bake 35 minutes, or until cake is nicely browned and an inserted toothpick comes out clean.
