Blueberry Gluten-Free Muffins with Streusel Topping Recipe

If you’ve been on the hunt for a muffin that feels like a warm hug in every bite, then this Blueberry Gluten-Free Muffins with Streusel Topping Recipe is exactly what you need. These muffins bring together the juicy burst of fresh blueberries with a tender, perfectly moist crumb crafted from gluten-free flour, all crowned with the most delightful cinnamon-streusel topping. Whether you’re gluten intolerant, craving a healthier breakfast, or just love a good muffin, this recipe delivers mouthwatering flavor and a crumbly topping that will keep you coming back for more.

Ingredients You’ll Need

This Blueberry Gluten-Free Muffins with Streusel Topping Recipe relies on simple, wholesome ingredients that each play a crucial role. From the creamy almond milk that adds tenderness to the cinnamon-spiked streusel that gives a perfectly sweet, crumbly finish, every component works together to create a scrumptious muffin that’s as good to eat as it is to make.

• ½ cup 1:1 gluten free flour (Streusel): Provides the base for a light and crumbly topping that complements the muffin perfectly.
• ¼ cup brown sugar (Streusel): Adds rich molasses flavor and caramelization to the streusel.
• 1 ¼ teaspoon cinnamon (Streusel): Gives the streusel a warm, spicy note that pairs beautifully with blueberries.
• 2 tablespoons butter, melted (Streusel): Binds the streusel ingredients together and adds richness.
• ½ cup almond milk, room temperature: Keeps the muffins tender without adding dairy.
• ½ teaspoon apple cider vinegar: Reacts with baking powder for lift, making the muffins light and fluffy.
• 2 ½ cups 1:1 gluten free flour: The foundation for a tender, gluten-free crumb.
• ¼ cup brown sugar: Adds depth of flavor and moistness to the muffin batter.
• 1 cup granulated sugar: Balances sweetness while helping with browning.
• 3 teaspoons baking powder: Essential leavening agent for a perfect rise.
• ⅓ teaspoon salt: Enhances all the flavors, balancing sweetness.
• 2 cups fresh blueberries: The star ingredient offering juicy bursts of fruitiness in every bite.
• ¼ cup olive oil: Provides moisture and a tender crumb with a mild flavor.
• ¼ cup butter, melted: Adds richness and aids in browning.
• ½ cup sour cream, room temperature: Brings moisture and a slight tang that brightens the flavor.
• 2 large eggs, room temperature: Give structure and help bind everything together.
• 2 ½ teaspoons Singing Dog Vanilla: Infuses the batter with warm, aromatic vanilla notes that elevate every bite.

How to Make Blueberry Gluten-Free Muffins with Streusel Topping Recipe

Step 1: Prepare the Streusel Topping

Start by mixing your gluten-free flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until everything clumps together with a crumbly texture. This mixture will bake into a sweet, crunchy topping that adds irresistible texture to your muffins.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a couple of minutes to create a homemade buttermilk substitute. Then add the olive oil, melted butter, sour cream, eggs, and vanilla, whisking well until the mixture is smooth and creamy. This blend is key to a moist, tender muffin.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine the gluten-free flour, brown sugar, granulated sugar, baking powder, and salt. Give it a thorough mix so the leavening agent and sugars are evenly distributed for consistent rising and sweetness.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, stirring just until combined—be careful not to overmix to keep your muffins light. Gently fold in the fresh blueberries, making sure not to burst them but distributing them evenly throughout the batter for juicy pockets of flavor.

Step 5: Bake with Love

Divide the batter evenly among your muffin tin lined with paper liners or greased well. Sprinkle the prepared streusel topping generously over each muffin. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until the tops are golden and a toothpick inserted comes out clean or with just a few moist crumbs. Let them cool slightly before enjoying this treat.

How to Serve Blueberry Gluten-Free Muffins with Streusel Topping Recipe

Garnishes

For an extra flourish, dust a little powdered sugar over your muffins just before serving or drizzle a light glaze made from powdered sugar and lemon juice. The contrast of sweet and tangy complements the blueberry and cinnamon flavors beautifully.

Side Dishes

Pair these muffins with a fresh fruit salad or a dollop of Greek yogurt for a balanced breakfast or afternoon snack. A cup of tea or freshly brewed coffee also pairs wonderfully, turning your kitchen into a cozy café moment.

Creative Ways to Present

Why not serve these gluten-free delights on a rustic wooden board with small jars of honey, nut butter, or cream cheese spread? This Blueberry Gluten-Free Muffins with Streusel Topping Recipe lends itself perfectly to breakfast platters or brunch gatherings where everyone can personalize their bites.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your muffins in an airtight container at room temperature for up to three days. This keeps them moist and fresh, ideal for quick breakfasts during busy mornings.

Freezing

Blueberry Gluten-Free Muffins with Streusel Topping Recipe freezes beautifully! Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months without losing flavor or texture.

Reheating

To enjoy frozen muffins, defrost overnight in the refrigerator or at room temperature. Warm them in a toaster oven or microwave for 20–30 seconds to bring back that freshly baked experience with a soft interior and crisp streusel topping.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just fine. Just be sure to fold them in while still frozen to prevent the batter from turning purple and becoming too watery.

Is it possible to make this recipe dairy-free?

Yes! Substitute the butter with a dairy-free alternative and use a plant-based sour cream or yogurt. Almond milk is already dairy-free, so this recipe adapts perfectly.

Can I replace the almond milk with another milk?

Definitely! Any milk you prefer, such as oat, soy, or regular cow’s milk, can be used to suit your taste and dietary needs.

How do I ensure my muffins rise well without gluten?

Using a good quality 1:1 gluten-free flour blend with xanthan gum, alongside proper leavening agents like baking powder and the acid from apple cider vinegar, helps create a tender crumb that rises nicely.

Can I make these muffins nut-free?

Yes! Simply replace the almond milk with a seed-based milk like hemp or oat milk and double-check your flour blend for any nut content to keep it safe for nut allergies.

Final Thoughts

There’s something truly special about a muffin that feels homemade with care, bursting with blueberries and crowned with that buttery, cinnamon streusel. This Blueberry Gluten-Free Muffins with Streusel Topping Recipe is a joyous way to enjoy baking without compromise, delivering flavor, texture, and warmth with every bite. I can’t wait for you to tuck into these muffins and experience the magic of gluten-free baking done right—happy baking, my friend!

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