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Blueberry Gluten-Free Muffins with Streusel Topping Recipe

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4 from 259 reviews

Delight in these moist and flavorful Blueberry Gluten Free Muffins topped with a sweet cinnamon streusel. Perfect for a healthy breakfast or snack, these muffins combine fresh blueberries with a tender crumb using gluten free flour, almond milk, and a touch of vanilla. The cinnamon-brown sugar streusel topping adds a crunchy finish that complements the juicy berries beautifully.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Streusel

  • ½ cup 1:1 gluten free flour
  • ¼ cup brown sugar
  • 1 ¼ teaspoon cinnamon
  • 2 tablespoon butter, melted

Blueberry Muffins

  • ½ cup almond milk, room temperature
  • ½ teaspoon apple cider vinegar
  • 2 ½ cups 1:1 gluten free flour
  • ¼ cup brown sugar
  • 1 cup granulated sugar
  • 3 teaspoon baking powder
  • ⅓ teaspoon salt
  • 2 cups fresh blueberries
  • ¼ cup olive oil
  • ¼ cup butter, melted
  • ½ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 2 ½ teaspoon Singing Dog Vanilla extract

Instructions

  1. Prepare the streusel: In a small bowl, combine the gluten free flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. Set aside.
  2. Preheat the oven: Heat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
  3. Make the buttermilk substitute: Combine the almond milk and apple cider vinegar in a small bowl and let it sit for 5 minutes to curdle.
  4. Mix dry ingredients: In a large bowl, whisk together the gluten free flour, brown sugar, granulated sugar, baking powder, and salt until well combined.
  5. Mix wet ingredients: In another bowl, whisk the eggs, sour cream, melted butter, olive oil, buttermilk substitute, and vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
  7. Add blueberries: Carefully fold in the fresh blueberries, distributing them evenly through the batter.
  8. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping generously over each muffin.
  9. Bake: Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Room temperature ingredients help create a smooth batter for better muffin texture.
  • Fresh or frozen blueberries can be used but frozen ones may add a bit more moisture.
  • Do not overmix the batter; gentle folding preserves muffin fluffiness.
  • Use 1:1 gluten free flour blend with xanthan gum included for best results.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/blueberry-gluten-free-muffins-with-streusel-topping-recipe/