Gluten Free Blueberry Streusel Muffins are the perfect sweet start to your morning. The streusel crumb topping makes them really special!
I have had a love affair with blueberries for ages. When I was a teenager, every so often I'd have what I called a "blueberry mood." I was not sad, but instead just was really craving blueberries and felt like wearing a skirt instead of a pair of jeans.
I know, totally random.
I'd make a chocolate blueberry crisp (I've got to get that recipe on Flippin' Delicious soon. That is a great oversight!) and then sit on a bench outside with a good book. And eat the entire crisp by myself. It was just a feel-good, skirt-wearing, blueberry-eating mood.
That crisp I'd make, was basically just gluten-free streusel crumb topping baked on some blueberries tossed in sugar. Super simple!
(If cherries are more your style, I think you'll like these GF Cherry Muffins. The recipe is from my friend Sandi at Fearless Dining, and they are next on my baking list.)
Well I love putting a gluten free streusel crumb topping on all sort of things, like these blueberry muffins. The streusel crumb topping is sweet, buttery and crisp. I just love the texture that it brings to blueberry muffins. It makes them special.
If you are looking for a lower-carb or paleo muffin, My friend Erin of Texanerin Baking has the perfect Paleo Blueberry Muffins for you.
I actually made these muffins and photographed them more than a year ago. A YEAR!
When I had just finished taking the pictures Miss E, my then 2-year-old, helped herself to a muffin, accidentally knocking that pretty white plate onto the flour where it broke into a dozen pieces.
I cried.
It might have partly been the pregnancy hormones, because I was also 7 or so months along with Baby T.
Miss E was so sad that I was so upset. She said "I'll buy you a new plate mommy!" and helped clean it up.
I'm embarrassed to say that I stayed grumpy and mad at her for about an hour. It was not a good parenting moment for me. I think it was one of the first times that I actually got mad at my little girl.
Anyways... these muffins come to you after a great delay and plate smashing adventure. They sure are tasty, I've made them several times in the past year. Winning gluten free blueberry streusel muffin recipe right here!
📖 Recipe
Gluten Free Blueberry Streusel Muffins
Gluten Free Blueberry Streusel Muffins are the perfect sweet start to your morning. The streusel crumb topping makes them really special!
Ingredients
For the Muffins
- 1 cup gluten-free flour blend (I used my gluten free cake flour
- ¼ cup white sugar
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¼ cup oil
- ¼ cup milk of your choice
- 1 egg
- ½ teaspoon vanilla
- ½ cup blueberries (fresh or frozen)
For the Streusel Crumb Topping
- ¼ cup plus 2 tablespoons gluten-free flour (I used my gluten free cake flour
- ¼ cup brown sugar
- 3 tablespoons butter of your choice (vegan butters will work too)
Instructions
- Preheat the oven to 375F.
- First make the streusel topping. Mix together the flour and brown sugar. Cut in the butter until crumbly. Set aside.
- In a bowl, mix together the flour, sugar, xanthan gum, salt, and baking powder.
- Make a "well" in the dry mixture and pour the oil, milk, egg, and vanilla into it. Whisk the wet ingredients together, and then mix it all together.
- Stir in the blueberries.
- Fill muffin cups lined with paper liners about ½ full of the batter. Top with the streusel crumb topping.
- Bake for 22-28 minutes, or until a toothpick comes out mostly clean, with maybe a few little crumbs.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 197Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 32mgSodium 137mgCarbohydrates 24gFiber 1gSugar 13gProtein 2g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
Lauren Gaskill | Making Life Sweet
Chocolate Blueberry Crisp?! Girlllll you've gotta get that up on your blog! I can't wait. I love blueberries and I'll definitely be trying these soon.
flippindelicious
Haha. Yeah... I do need to get that up there. I used to make it and eat it once a month, but I haven't made it in years.
Keela Gallagher
Somehow I only had enough mix for 7 muffins and had entirely too much streusel. Seems proportions are off a bit
flippindelicious
Hi Keela, How full did you fill your muffin cups? You may have used more batter per muffin than I did, or had a larger muffin pan. I LOVE streusel, so I made a double batch for topping my muffins, because that is how I like them best. If you find there is too much streusel for you, go ahead and half the streusel recipe next time.
Happy baking! -Brianna
Andrea Wyckoff
WoW! These muffins look flippin' delicious! I have been craving blueberry muffins like crazy all week! Thanks so much for sharing your recipe!
flippindelicious
You are welcome! Enjoy, Andrea!
Nilam
If my gf all-purpose mix alreasy has can than gum in it, do I need to add the extra in this recipe?
flippindelicious
No. If your flour mix already has xanthan gum in it adding more will make your muffins gummy. The flour blend I used didn't have any xanthan gum in it.
Kayla
This sounds delicious! Do you think this would work well in a loaf pan instead of muffins?
flippindelicious
Hi Kayla,
I see no reason why it wouldn't. That sounds delicious!
Arlene
Very tasty but no way did it make 12 muffins. 8 at the most with standard tins! What happened??
flippindelicious
Hi Arlene, I do not know why you only had 8. I use standard tins and consistently have 12 muffins, sometimes 13. It is possible you filled your tins more than I do.
Kristen
Wow these are so good! Used frozen blueberries and bobs red mill 1:1. Turned out great!
Tiffany
Overall the muffins were very yummy.
unfortunately the recipe barely made 9 muffins for us and i had to add some extra milk to the muffin mixture as ours was a bit too thick to place in the tins. I also played with the balance of flour vs sugar in the streusel mixture because the end result was a little flour heavy for me.
flippindelicious
Hi Tiffany, So happy you enjoyed my recipe. The batter is a little bit thicker so prevent the blueberries from sinking. May I ask what brand of flour you used? Different flours absorb liquids differently, and may cause your batter to be too thick. I'm glad a little extra milk fixed that.
Happy Baking! -Brianna
Tiffany Hopper
I use Namaste Perfect Flour Blend!
flippindelicious
Hi Tiffany, I haven't worked with Namaste's flour, however I love some of their other products. Their flour most likely has a different absorption rate than mine, which caused the batter to be so thick. It is a really common issue, since all gluten-free flour blends work a little bit differently in different recipes.
Tessa Simpson
We adapted to these to make 12 by doing 1 1/2 batch and used my own gf mix of brown rice/sorghum. tapioca, and cassava. I also added 1/2 cup collagen to the mix to add some protein. Super tasty....the whole family loved them! Thanks!
flippindelicious
I'm so happy you and your family enjoyed them, Tessa! Thanks for sharing how your substitutions worked.
Krista
I used King Arthur flour and had to add ~3/4 cups total oat milk. We were able to get 12 muffins easily but the mix was extremely thick. My four year old asked, why did you make frosting?
flippindelicious
Hi Krista, This muffin batter is a bit thicker than some, to prevent the berries from sinking to the bottom. Different flours also absorb liquid very differently, so it may have been that King Arthur's flour just needs a different amount of liquid. Thanks for letting me know!
You can tell your kiddo, that I just wanted to be extra, frosting is a fun and special treat!
Happy Baking! -Brianna
Julie
I love these - so easy and not overloaded with sugar... which makes the struessel topping that much more enjoyable! (Warning: I forgot to add the extra two tablespoons of flour to the streussel and got more of a crunchy glaze, but the taste was still great! Next time, I'll be more careful!) I really like the thick batter (I used King Arthur All-Purpose) but I only managed to get 11 not very large muffins, which didn't quite rise to the tops of the paper liners. Next time, I'm going to make only 8 or 9 and see how that works. Thanks, again, for a great tasting and easy to make recipe!
flippindelicious
Hi Jule, I'm so glad you enjoyed my recipe! The thicker batter helps to keep the blueberries from sinking to the bottom of your muffins. Did you use a standard-sized muffin tin? I'm wondering if it as the size of the pan or if it was the gluten free flour that you used. Did you use the King Arthur Cup for Cup gluten free flour? Or the other gluten-free KA flour?
Thank you, and happy baking! -Brianna
Virginia
So, my batter is so so thick, I can hardly mix it. I checked and rechecked my measurements. Should I just add more milk?
flippindelicious
Hi Virginia, What gluten free flour did you use? Without being alongside you, I'm guessing you used a gluten-free flour that is more "thirsty" and so the recipe would work better with less flour. At this point, yes, I'd recommend using more milk. My gluten free flour page may be really helpful. I add flour slowly when I'm baking, since all gluten-free flours work differently. Hope that helps! -Brianna