Blueberry Streusel Muffins (Gluten-Free)
These bakery-style blueberry streusel muffins are soft, buttery, and bursting with juicy berries. They take simple ingredients, easy to make and bake up with a golden, crumbly topping that makes them amazing. Perfect for breakfast, an afternoon snack, or weekend baking.
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Bakery-style muffins
If you want bakery-style muffins at home, this recipe will not fail you. These easy blueberry muffins are soft and super moist. They have a golden crumble topping that pairs incredibly well and are bursting with juicy blueberries.
They’re a perfect breakfast muffin, as a snack, or a go-to for weekend baking. They take simple ingredients and are very easy to make. For more quick and easy snack recipes, here is the link to these apple oatmeal muffins.
How to make easy gluten-free blueberry muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the streusel:
Mix gluten-free all-purpose flour and sugar in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator
For the muffins:
Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Beat the oil, sugar, eggs, milk, and vanilla extract in a large bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Then, stir in the blueberries and mix gently. You can also separate a few to top the muffins.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
Let cool before removing.
Store the muffins covered at room temperature for 3 days or in the refrigerator for five days. You can freeze them in an air-tight container or freezer bag.
Notes and baking tips
- Blueberries: Fresh or frozen blueberries work well. If using frozen blueberries, don’t thaw them. Keep it frozen until you add it to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
- Eggs: room temperature eggs are better.
- Streusel: It’s best cold streusel for topping the muffins before baking.
For more gluten-free, easy snacks
Blueberry Crumb Muffins (Gluten-Free + Bakery-Style)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3/4 cup granulated sugar
- 1/3 cup oil
- 2 eggs room temperature
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups blueberries fresh or frozen
For the streusel:
- 2/3 cup gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter cold and diced
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the streusel:
- Mix gluten-free all-purpose flour and sugar in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins:
- Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the oil, sugar, eggs, milk, and vanilla extract in a large bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Then, stir in the blueberries and mix gently. You can also separate a few to top the muffins
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
- Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
- Let cool before removing.