Oh man, another great Tuesdays with Dorie this week that is going to force me to punish myself at the gym today, and tomorrow and the next day. ;) Sihan great choice this week with the Blueberry Crumb Cake! I decided to switch mine up a bit, I added Cranberries instead of Blueberries.... and baked them in a muffin pan for easy office distribution. The muffin version only required 35 minutes of baking time.For the gluten free flour substitution I used 1 cup sweet white rice flour, 1/2 cup Tapioca flour, 1/2 cup Potato Starch and 1 tsp of Xanthan gum. It worked flawlessly,and had the perfect "crumb cake texture". Although, the crumble sunk into the muffins, you can see it still had a nice layer.The cranberries were just delicious and tangy with a slight hint of lemon, and theses got rave reviews with my coworkers. Already gone! Please visit Sihan's adorable blog for the recipe.