What's better than gluten-free blueberry streusel muffins, fresh out of the oven, topped with cinnamon and brown sugar?
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These are no ordinary blueberry muffins.
You know those blueberry muffins you see at coffee shops? They are usually oversized and have a crispy, cinnamony topping? That's what you're getting with these gluten-free blueberry streusel muffins! Soft and sweet muffins, packed with blueberries, and a nice crumbly, streusel topping for extra crunch. Streusel is a German word which refers to a mixture of butter, flour, and sugar. This recipe has a mix of gluten-free flour, butter, brown sugar, and a pinch of cinnamon, which takes blueberry muffins to the next level of sweetness and deliciousness.
Here's what you'll need to make these muffins:
Gluten-Free Flour: See below for my suggestions on brands. I prefer Cup4Cup Multipurpose.
Sugar: For sweetness.
Baking Powder: To help the muffins rise.
Salt: For balance.
Milk of choice: I've tested this recipe with multiple types of milk - regular cow's milk, almond, and oat. Any milk will do the trick!
Eggs: We use 2 eggs in the recipe for extra lift and fluffiness.
Vanilla: For sweetness.
Oil of choice: You can use vegetable or canola oil, melted coconut oil, or whatever oil you prefer.
Blueberries: Fresh or frozen - both work great!
Brown sugar: This will be the sweetness and texture for the streusel topping. We'll also add some gluten-free flour to it as well.
Cold unsalted butter: This is the fat contet for the streusel topping.
Cinnamon: Because, yum!
Gluten-Free Flour Blends
I've tested these gluten-free blueberry streusel muffins with two types of flour: Cup4Cup Multipurpose Blend and Bob's Red Mill 1:1 Baking Flour (blue bag, not the red bag). Cup4Cup has been my favorite gluten-free flour blend for more than ten years. Some of my most successful recipes have been thanks to this flour, including gluten-free empanadas, coffee cake, and even homemade pasta!
Cup4Cup produces the best muffins, based on this recipe, but Bob's Red Mill is a very close second for a dairy-free option. Bob's makes very good gluten-free quick breads, and these muffins are no different. I also believe that King Arthur Measure For Measure Flour would work well too!
Here's a side by side look at how the Cup4Cup muffins (recipe made with gluten-free oat milk & no other modifications) and the Bob's Red Mill muffins (recipe made dairy-free with gluten-free oat milk and vegan butter for the topping) compare to one another. Both tasted very good, but my preference for the two is Cup4Cup. I like that the insides were fluffy rather than crumbly. The streusel toppings were similar, but the topping with real butter had more crunch.
These muffins are easily made dairy-free and will still taste good. Here are a few things to be mindful of if you are making them without dairy products:
- For the flour, you'll want Bob's Red Mill or even King Arthur Measure For Measure rather than Cup4Cup, which contains milk powder.
- Make sure to use your favorite dairy-free milk. I use Oatly oat milk, which is certified gluten-free, but if you can't digest oats, use almond, soy, coconut, or whatever you prefer!
- Opt for vegan butter in the streusel topping. I used Earth Balance butter sticks, which worked well, but there wasn't enough topping to go around. I recommend using an additional 2 TBSP, for a total of 6 tablespoon vegan butter in the streusel topping.
Tips For Baking Blueberry Muffins
- You can substitute frozen blueberries for fresh berries, if you don't have any fresh ones on hand.
- Let the prepared batter sit for 15-20 minutes at room temperature before pouring into the muffin tin. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
- I love using these silicone muffin liners for easy cleanup! They also work great for making egg cups and peanut butter cups.
Here's how to make blueberry streusel muffins - gluten-free!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Blueberry Muffins With Streusel Topping
- 1 ½ cups gluten-free flour, like Cup4Cup or Bob's Red Mill 1:1
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup melted coconut oil, or vegetable/canola oil
- 2 eggs
- 1 teaspoon vanilla
- Enough milk to fill 1 cup (oat, almond, coconut, soy)
- 1 cup fresh or frozen blueberries
For the Streusel Topping
- ⅓ cup brown sugar
- ⅓ cup gluten-free flour
- ¼ cup butter, cold and cubed (use Vegan butter if needed)
- 1 ½ teaspoon cinnamon
Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin with coconut oil or spray or line with silicone muffin liners.
Combine the dry ingredients (Gluten-free flour, sugar, baking powder, salt) in a medium-sized bowl with a whisk. In a liquid measuring cup, melt the coconut oil and allow it to cool for 2-3 minutes, or just pour in your oil of choice measured out to ⅓ cup. Crack the eggs directly into the measuring cup, and add the vanilla. Pour enough milk to fill the mixture to the 1-cup line. Whisk until combined and incorporated.
Pour the egg mixture into the dry ingredients and mix with a spoon until combined through. Feel free to mix thoroughly to help distribute the batter- it will help! The batter will be quite thick. Let the batter rest at room temperature for 15-20 minutes to prevent grittiness. Don't go beyond that time frame though and set a timer.
After that rest time, gently fold in blueberries. Fill muffin cups to the top using a ⅓ cup scoop.
Prepare the streusel topping in a small bowl by mixing together the brown sugar, flour, butter, and cinnamon, with a pastry cutter or a fork - or, your fingers (my preferred method). Combine until the mixture resembles a coarse meal and the butter is pea-sized. Make sure the mixture is moist and the butter is evenly distributed. Sprinkle the topping over each of the muffins and lightly pat-down.
Bake for 20-25 minutes, or until golden brown. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack. This will help them retain their structure.
Let Muffins Cool In The Pan
These muffins have a better structure overall if you allow them to sit in the warm pan for 10 minutes after removing from the oven. Following the ten minute rest, take them out and set on a wire rack to cool completely.
If you are making these muffins dairy-free, use a dairy-free milk. For the streusel topping, use an additional 2 tablespoon of vegan butter, for a total of 6 TBSP. Make sure your gluten-free flour is dairy-free, as well.
These gluten-free blueberry muffins will keep for 3-4 days. Store them in an airtight container at room temperature. If they harden up at all (which can often happen with gluten-free baked goods), just pop them in the microwave for 10-15 seconds. Enjoy!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 239Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 233mgCarbohydrates 31gFiber 1gSugar 14gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
How can you refuse these delightful muffins? Get baking, friends, and try them out!
Do you like gluten-free blueberry streusel muffins?
Leave me a comment below with your favorite muffin mix-ins!