Blueberry crumble muffins

A sweet treat for our family gathering at Great Nan & Pop's house to celebrate Father's Day tomorrow.

Ingredients:

• 2 cups rice flour
• 2/3 cup caster sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon guar gum
• pinch salt
• 2 tsp ground cinnamon
• 1 ½ cups frozen or fresh blueberries
• ½ cup gluten-free almond milk
• ½ cup light olive oil
• 2 large free-range eggs
• 1 teaspoon vanilla essence

Crumble topping:

• 1 cup almond meal
• 1/4 cup brown sugar

Method:

1. Preheat oven to 180 degrees.
2. Spray muffin pan with cooking spray.
3. Mix sifted flour, sugar, baking powder, baking soda, guar gum, salt and cinnamon in large mixing bowl.
4. Add blueberries; stir to coat evenly.
5. Combine milk and oil in small bowl.
6. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just combined.
7. To make the crumble topping, mix the almond meal and brown sugar.
8. Spoon mixture into muffin pans.
9. Sprinkle each muffin with crumble topping.
10. Bake in the centre of the oven for 25 minutes or until lightly golden.
11. Remove muffins from pan and serve immediately or cool on a rack.

Our Sunday morning Mecca

I love our little home in the inner west, it's close to the city but just far enough away to avoid the feeling of being stuck in a perpetual rat race.

We have everything we need at our finger tips. Amazing coffee, parks, shops, kids activities and community right here on our doorstep.

One of our favourite weekly rituals is the Marrickville Organic Markets. Held at the Addison Road Community Centre, it's become our Sunday morning Mecca. 

Every Sunday morning Ava asks me if we will see the ponies and get a face painting. Even this week, while on holiday in Melbourne, she asked for a face painting!

I recently caught up with the lovely Jane from Marrickville Sundays to answer 5 questions about why we love the super child friendly organic markets. Checkout the blog here, it's a must read for all Inner Westies with kids and market lovers alike!