Gluten-Free Blueberry Streusel Muffins

What's better than gluten-free blueberry streusel muffins, fresh out of the oven, topped with cinnamon and brown sugar?

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About These Gluten-Free Blueberry Muffins

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.

Ingredients You Will Need

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 Extract: For a little extra 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 of the streusel topping. We'll also add some gluten-free flour to it as well.

Cold unsalted butter: This is the fat content for the streusel topping.

Cinnamon: Because, yum!

How To Make Blueberry Muffins

Like most muffin or quickbread recipes, you will combine the dry ingredients and whisk them together.

Next, you'll combine the wet ingredients and whisk them together.

Finally, you'll pour the wet ingredients into the dry, and stir until well combined.

Last, you'll fold in the blueberries (if you're thinking of Schitt's Creek by me saying fold in and thinking "Fold in the cheese, DAVID!", I am too). Folding just means gently stir in the blueberries.

After that, you'll scoop out the batter into a muffin tin either greased or lined with silicone liners.

Finally, you'll combine the brown sugar, cinnamon, gluten-free flour, and unsalted butter and sprinkle that mixture over each muffin before baking!

Gluten-Free Flour For These Muffins

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 croissants, bagels, 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.

Can I Make This Recipe With Almond or Coconut Flour?

I do not recommend substituting a single gluten-free flour, like almond flour or coconut flour, for my recipes. My recipes use a gluten-free flour blend, a mixture of different gluten-free grains, starches, and thickeners, to substitute for all purpose flour. Using just one of them, like almond or coconut, will not give you the same results, and will probably lead to a lot of frustration in the kitchen. For most of my recipes, you'll need a blend, like Cup4Cup, King Arthur Measure For Measure, Bob's Red Mill, or GF Jules, to name a few.

For more my top tips on gluten-free baking with success, check out this post!

Can I Make These Muffins Dairy-Free?

Yes! 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 Gluten-Free Muffins & Common Questions

Fresh or Frozen Berries? You can substitute frozen blueberries for fresh berries, if you don't have any fresh ones on hand.

Measuring gluten-free flour. One of my top gluten-free baking tips! If you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.

Letting Batter Rest. Let the prepared batter sit for 10-15 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!

Use Silicone Liners. I love using these silicone muffin liners for easy cleanup! They also work great for making egg cups and peanut butter cups.

How To Store Gluten-Free Blueberry Muffins

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. You can also freeze these muffins in the freezer in an airtight container or ziploc bag for up to 3 months. Defrost in the refrigerator or in the microwave.

How To Serve Blueberry Muffins

There's no wrong way to eat these bad boys! They are perfect as is, especially warm right out of the oven. I'd also recommend a dollop of butter on top for extra decadence. Try one with your morning tea or coffee, for an afternoon snack, or even have a blueberry muffin for dessert. You do you!

More Gluten-Free Baking Recipes

Feel like an easy quickbread? This banana bread with walnuts hits the spot.

Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.

Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.

Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.

Discover all the gluten-free baking recipes on the blog right here.

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

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!