There’s nothing quite as comforting as a warm blueberry muffin fresh out of the oven. The burst of juicy blueberries, the soft, moist crumb, and the irresistible sweet crunch of a buttery streusel topping make for the perfect breakfast treat or afternoon snack. These Gluten-Free Streusel Blueberry Muffins are tender, flavorful, and every bit as delicious as traditional ones—without the gluten. Perfect for those who crave bakery-style muffins but follow a gluten-free diet, this recipe brings all the sweetness and texture you love, minus the wheat flour.
Why You’ll Love These Muffins
These muffins are bursting with plump, juicy blueberries and crowned with a crumbly streusel topping that adds buttery sweetness and crunch. The base muffin batter is light yet rich, made with a blend of gluten-free flour, Greek yogurt (for extra moisture), and a hint of vanilla. They’re perfect for breakfast, brunch, or even dessert with a hot cup of coffee. And the best part? They’re easy to make—no mixer required.
Ingredients
For the Muffins:
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1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup granulated sugar
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¼ cup light brown sugar, packed
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⅓ cup melted butter (or coconut oil for dairy-free)
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2 large eggs
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½ cup plain Greek yogurt (or sour cream)
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¼ cup milk (any kind—regular or plant-based)
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2 teaspoons pure vanilla extract
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1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Streusel Topping:
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½ cup gluten-free all-purpose flour
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⅓ cup brown sugar, packed
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1 teaspoon ground cinnamon
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¼ cup cold butter, cubed
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to prevent sticking—gluten-free muffins can be a little more delicate than traditional ones.
Step 2: Make the Streusel Topping
In a small bowl, combine the gluten-free flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Set the mixture aside in the refrigerator while you make the batter so the butter stays cold and crumbly.
Step 3: Prepare the Muffin Batter
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, granulated sugar, and brown sugar. This ensures all dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the melted butter, eggs, yogurt, milk, and vanilla extract until smooth and creamy. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix—gluten-free batters can become dense if overworked.
Step 4: Add the Blueberries
Gently fold the blueberries into the batter using a rubber spatula. If you’re using frozen blueberries, toss them lightly with a teaspoon of gluten-free flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
Step 5: Fill and Top
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a generous amount of the chilled streusel topping over each muffin. Press the crumbs lightly into the top so they adhere while baking.
Step 6: Bake to Perfection
Bake the muffins for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no raw batter). If using frozen blueberries, baking time may be slightly longer.
Remove the pan from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips for Perfect Gluten-Free Muffins
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Use a high-quality gluten-free flour blend: Look for one that includes xanthan gum for structure and elasticity. If your blend doesn’t have it, add ½ teaspoon yourself.
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Don’t overmix the batter: Gluten-free flour can quickly turn heavy when overmixed. Stir only until the dry and wet ingredients are just combined.
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Keep ingredients at room temperature: This ensures even mixing and helps your muffins rise beautifully.
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Use Greek yogurt for moisture: It adds richness and helps prevent the muffins from drying out, which is key in gluten-free baking.
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Cool before eating: Gluten-free baked goods often firm up as they cool, so let them rest for the best texture.
Storage and Serving Suggestions
Once cooled, store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze them for up to 2 months—simply reheat in the microwave for 20–30 seconds for that fresh-from-the-oven taste.
Serve these muffins warm with a pat of butter, a drizzle of honey, or a dusting of powdered sugar. They pair beautifully with coffee, tea, or a glass of milk for a comforting breakfast or snack.
Final Thoughts
These Gluten-Free Streusel Blueberry Muffins are the perfect blend of flavor and texture—moist, tender, and bursting with sweet-tart blueberries, crowned with a golden crumb topping that melts in your mouth. Whether you’re gluten-free or simply looking for a wholesome homemade muffin, this recipe delivers bakery-quality results every time. Each bite offers a delightful contrast between the soft muffin interior and the crisp, buttery streusel, making them impossible to resist.
With just a few simple ingredients and steps, you can enjoy the warm comfort of freshly baked muffins anytime. So, preheat your oven and get ready to fill your kitchen with the irresistible aroma of blueberry bliss.
