Gluten Free Streusel Blueberry Muffins
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Mornings can be hectic, and sometimes a healthy breakfast gets sacrificed in the rush. But these Gluten-Free Streusel Blueberry Muffins are a game-changer! They’re bursting with fresh blueberries and have the most amazing crumbly streusel topping. They’re easy to whip up in under 30 minutes, making them perfect for busy mornings or a sweet afternoon snack. Plus, they’re gluten-free, so everyone can enjoy them!
Why You’ll Love Streusel Blueberry Muffins
- Blueberry Bonanza: Bursting with fresh blueberries, these muffins are a delicious way to start your day with a burst of flavor and antioxidants.
- Streusel Sensation: The crumbly streusel topping adds the perfect touch of sweetness and crunch, making these muffins irresistible.
- Gluten-Free for All: These muffins are a win for everyone! They’re delicious and perfect for those who are gluten-free or have dietary restrictions.
- Fast & Easy Fix: Short on time? No problem! These muffins whip up in under 30 minutes, ideal for busy mornings.
- Freeze & Enjoy Later: Make a double batch and freeze half! They freeze perfectly for a future yummy breakfast.
Ingredients Needed To Make Streusel Blueberry Muffins
- Gluten Free Flour
- Baking Powder
- Kosher Salt
- Sugar
- Eggs
- Butter
- Almond Extract
- Milk
- Fresh Blueberries
- Lemon Zest
- Sliced Almonds
Before You Get Started: A couple notes to help you get the best results
How to Make Streusel Blueberry Muffins
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a muffin tin with non-stick baking spray.
- Make the Streusel Topping: In a small bowl, combine the melted butter, brown sugar, granulated sugar, and gluten-free flour for the streusel. Mix it with a fork or your fingertips until it becomes crumbly. Set the topping aside.
- Make the Muffin Batter: In a separate mixing bowl, whisk together the sugar and lemon zest to release the fragrant oils.
- Add the Wet Ingredients: Add the melted butter, eggs, buttermilk, and vanilla extract to the sugar mixture and whisk until smooth and well combined.
- Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Gently Fold in the Blueberries: Finally, gently fold the fresh blueberries into the muffin batter using a spatula. Be careful not to burst the berries.
- Fill and Top the Muffin Tin: Divide the muffin batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Sprinkle the streusel topping over the batter in each cup.
- Bake the Muffins: Bake the muffins for 18-20 minutes for standard-sized muffins, or 25-30 minutes for giant muffins. A toothpick inserted into the center of a muffin should come out clean when they’re done.
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- Cool and Enjoy: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy these delicious gluten-free muffins!
Variations & Substitutions
- This recipe calls for almond extract in the blueberry muffin batter. You can substitute the almond extract for vanilla extract.
- This same recipe can be used to make a quick bread. Replace the muffin tin with a loaf pan. The bake time will increase slightly. In addition, you can also use mini muffin tins for this recipe.
Commonly Asked Questions
Can I make the muffin batter ahead of time?
Yes, you can! The muffin batter can be prepared up to 24 hours in advance. Simply whisk together the dry ingredients and store them in an airtight container at room temperature. Then, when you’re ready to bake, whisk together the wet ingredients and combine them with the dry ingredients. Fold in the blueberries and bake as directed.
How do I store leftover muffins?
These muffins can be stored at room temperature in an airtight container for 3-5 days. For longer storage, they freeze beautifully! Let the muffins cool completely, then place them in a single layer in a freezer-safe container or bag. They will keep for up to 3 months in the freezer.
How do I reheat frozen muffins?
There are a couple of ways to reheat frozen muffins. You can thaw them overnight in the refrigerator or reheat them directly from frozen.
- Thaw and Reheat: Thaw the muffins in the refrigerator for a few hours or overnight. Then, reheat them in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
- Reheat from Frozen: Preheat your oven to 350°F (175°C). Wrap the frozen muffin loosely in foil and bake for 15-20 minutes, or until warmed through.
Can I use a different gluten-free flour blend?
While I haven’t tested this recipe with other gluten-free flour blends, it’s possible that some substitutions might work.However, it’s important to choose a blend that contains xanthan gum, as this helps to bind the ingredients together and create the proper texture. If you do try a different blend, be sure to use the same amount (2 cups) and monitor the consistency of your batter. You might need to adjust the amount of liquid depending on the absorbency of your flour blend.
Gluten Free Streusel Blueberry Muffins
Equipment
- muffin tin
Ingredients
Blueberry Muffins
- 2 cups gluten free 1.1 flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 1 tsp lemon zest
- 2 eggs
- 1/2 cup butter, melted
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 1 1/2 cups fresh blueberries
Crumble Topping
- 1/3 cup butter, melted
- 2 tbsp brown sugar
- 1/3 cup granulated sugar
- 1/2 cup GF 1.1 flour
Instructions
- Preparation: Preheat the oven to 400°F (200°C).Grease a muffin tin with non-stick baking spray.
- Making the Streusel Topping: In a small bowl, combine the melted butter, brown sugar, granulated sugar, and GF flour for the streusel topping. Mix until crumbly. Set aside.
- Making the Muffin Batter: In a mixing bowl, combine the sugar and lemon zest. Mix well.Add the melted butter, eggs, buttermilk, and vanilla extract to the sugar mixture. Mix until smooth.Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until just combined.Gently fold in the fresh blueberries.
- Assembling and Baking: Divide the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.Sprinkle the streusel topping over the muffin batter in each cup.For standard-sized muffins, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.For giant muffins, bake for 25-30 minutes or until a toothpick comes out clean.
- Cooling and Serving: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Video
Notes
Tips
When mixing up your streusel topping, make sure that your Dairy Free butter is slightly room temperature. This will allow it to come together easily and give you that sandy, crumbly topping. To make your blueberries last longer before using them, hold off rinsing them until just prior to baking with them. A dry blueberry is a happy blueberry.These Gluten-Free Streusel Blueberry Muffins are a winner! They’re delicious, satisfying, and perfect for anyone who needs a quick and easy breakfast or snack. The muffins themselves are moist and flavorful, and the streusel topping adds the perfect touch of sweetness and crunch.
