Accepting the challenges in creating a gluten free household

Raspberry Streusel Muffins

Have I told you that we love muffins!  For some reason I had trouble baking good muffins in Calgary – may have been the altitude.  But even though I’ve had to switch to gluten free muffins, I’m making good muffins again.  Raspberries and blueberries are two fruits with very high fibre, so I’m thinking that these are much better for us than cookies! 

 These are based on a recipe by Catherine Johnston at Taste of Home.  

 Original Recipe Yield 18 servings


1/2 cup butter or margarine, softened
1/2 cup brown sugar
1 egg
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla extract
250 grams gluten free flours – I used 1/2 cup of my whole grain gf flour mix & 1 1/8 cup all-purpose gf flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

1/4 cup gluten free all-purpose flour
1/4 cup quick-cooking gluten free oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine 


  1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

 I made these on April 2, 2011 – they disappeared very fast.  We both loved them. 


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