Delicious Gluten Free Bakery Blueberry Muffins (with streusel topping!)
Filled with juicy blueberries, gluten free flour, and topped with a delicious cinnamon oat streusel, you’ll be craving your own muffins instead of the bakery!
My most favorite muffin is a blueberry muffin from a bakery. The sugary muffin top, moist and fluffy and filled with berries sprinkled throughout. I’ve been on a mission to make these from scratch. I was successful once, a handful of years ago, and then I was recently inspired by my friend Hailey to tackle the recipe again. She is gluten free due to a skin condition, so this recipe is dedicated to her. It took us a few tries but I think we nailed it with this recipe, and I’m happy to share the final product with you all! A muffin is the perfect option for a light easy breakfast, a midday snack, or a little treat after dinner.
This muffin is moist, bursting with blueberries. It bakes with a beautiful muffin top crown topped with a deliciously sweet and crunchy cinnamon streusel oat topping. If you’re feeling festive like I was when I baked this for the blog, I used fancy flower petal muffin liners. It was my first time buying them and I was actually very impressed with how they turned out and their ease of use. The liners were sort of tricky putting them side by side in the tin, but once they were filled with batter, they laid evenly. I even feel that they allowed the most batter to be held inside which created a beautiful muffin top that might not not have been as pronounced with regular muffin liners. They look beautiful, taste amazing, and are sure to be a crowd pleaser. This classic muffin just made its way into your home and became gluten free! Homemade blueberry muffins for the win.
I love to use plain yogurt or sour cream in my bakes. They bring a tanginess that milk doesn’t while also providing moisture to the batter. Lately I’ve been keeping only yogurt on hand in place of sour cream, mainly because I make yogurt about once a week with leftover milk. So I have plenty in the fridge and find multiple uses for it (other than smoothies and topping a taco with). If you don’t have yogurt on hand, you could sub for sour cream or maybe even some blended cottage cheese–don’t quote me on that because I haven’t tested it out personally, but it might work! And if you don’t have any of that, I would sub the yogurt for some more milk, equal parts. It should turn out fine, just with a little less tang.
What’s your favorite muffin? Maybe after you make this recipe it will be your new favorite too! If you tried this, please let me know in the comments below how it turned out for you. And if you loved it, please rate it 5 stars!
Ingredients:
How to make the muffins:
- Preheat oven to 400 F. To a bowl add sugar, flour, baking powder and salt. Mix dry ingredients together.
2. In another bowl, add eggs first. Beat together. Then add melted butter, milk, yogurt and vanilla. Mix wet ingredients until well combined.
3. Pour wet ingredients into dry. Mix until just combined.
4. Add blueberries and gently fold into batter.
5. Line muffin tins with cups. Scoop batter into cups. I used a very full 1/4 cup for each muffin. *Note: Fill muffin cups to brim if you desire a pronounced muffin top once baked.
6. For streusel topping: Add all dry ingredients into a bowl and mix.
7. Add cold butter chunks into dry ingredients and cut butter with a pastry cutter until evenly distributed.
8. Use your hands to finish mixing the dry ingredients and butter. Doing this will warm up the butter and form a ball of streusel.
9. . Tear the streusel ball into small chunks and place on top of each muffin until evenly distributed and no streusel remains. About 1 Tbsp of streusel mixture per muffin (slightly less).
Here’s what each muffin looks like topped with the streusel.
10. Bake muffins for 25-30 minutes, or until muffins are a golden brown and toothpick comes out clean.
11. Enjoy your muffin warm, plain or with a pat of butter!
FAQs
Is it better to use fresh or frozen blueberries?
I use whatever I have.
Pros of frozen: Easy to keep on hand in the freezer. Don’t have to wash. More cost effective. Less food waste.
Cons: Bleed into the batter. Batter is a runnier consistency because of the moisture that freezes around the blueberries. May require longer bake time and doesn’t puff up as much.
Pros of fresh: Juicier. Less likely to bleed into the batter. Fresher taste.
Cons: Have to wash. Gentle handling. Spoil easily.
Is the batter supposed to be thick?
Yes. This is normal. Some gluten-free flours can absorb more liquid than regular all-purpose flour. However, we have accounted for that in this recipe. The batter is thick, but I promise your muffins will turn out the way they are supposed to!
Why do you coat the blueberries in flour?
This helps prevent the berries from sinking to the bottom during baking. This is not a required step, and if you don’t mind where your blueberries end up, then you don’t have to toss them in flour. I didn’t for this recipe.
Gluten Free Blueberry Muffins
Filled with juicy blueberries, gluten free flour, and topped with a delicious cinnamon oat streussel, you’ll be craving your own muffins instead of the bakery! These muffins are perfect for a light breakfast, brunch, a snack, or really any occasion. These are the perfect addition to a Father's Day breakfast!
Ingredients
Muffin Ingredients:
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup + 2 Tbsp milk
- 1/4 cup plain yogurt
- 1 tsp vanilla
- 2 cups all-purpose gluten flour
- 2 tsp salt
- 2 cups fresh blueberries
Streusel Ingredients:
- 1/4 cup all-purpose gluten free flour
- 1/4 cup rolled oats
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 4 Tbsp cold butter
Instructions
- Preheat oven to 400 F. Line muffin tins with cups.
- In a bowl, add suga,r flour, baking powder, and salt. Mix.
- In another bowl, beat eggs together. Then add melted butter, milk, yogurt, and vanilla. Mix until well combined.
- Pour wet ingredients into dry. Mix until just combined.
- Add blueberries and gently fold into batter.
- Pour batter into muffin cups, approximately a very full 1/4 cup. Fill muffin cups to brim if you want a pronounced muffin top.
- Make streusel topping. Add all streusel dry ingredients into separate bowl and mix.
- Add butter chunks and cut with a pastry cutter until well combined.
- Optional: Use hands to finish mixing streusel topping. The butter will warm from your hands and form a ball of streusel. Tear streusel into little bits and place on top of each muffin. Approximately 1 Tbsp of streusel per each muffin.
- Bake muffins for 25-30 minutes, or until muffins are a golden brown and a toothpick comes out clean.
- Enjoy warm, plain or with a pat of butter!
Nutrition Information:
Yield:
12Serving Size:
1 MuffinAmount Per Serving: Calories: 380Total Fat: 12gSaturated Fat: 7gCholesterol: 90mgSodium: 295mgCarbohydrates: 54gFiber: 4gSugar: 29gProtein: 5g
Nutrition information isn't always accurate.
