blueberry gluten-free crumble top muffins

Ingredients For blueberry gluten-free crumble top muffins

• DRY INGREDIENTS
• 1/2 c

  sweet sorghum flour
• 1/2 c

  white rice flour
• 1/2 c

  brown rice flour
• 1/4 c

  tapioca flour
• 1 1/2 tsp

  baking powder
• 1 tsp

  xanthan gum or guar gum
• 1/2 c

  packed brown sugar
• 2 pinch

  stevia
• WET INGREDIENTS
• 6 Tbsp

  butter, melted
• 1/2 c

  almond rice milk (or up to 3/4 cup)
• 2 md

  eggs
• 1/2 tsp

  vanilla extract
• 1/4 tsp

  almond extract
• 1 1/2 c

  fresh blueberries
• TOPPING INGREDIENTS
• 1/3 c

  brown rice flour
• 1/4 c

  brown sugar
• 2 tsp

  white sugar
• 1/2 tsp

  cinnamon
• 2 Tbsp

  melted butter