Blueberry Streusel Muffins (Gluten-Free)
These bakery-style blueberry streusel muffins are soft, buttery, and bursting with juicy berries. They take simple ingredients, are easy to make, and bake up with a golden, crumbly topping that makes them amazing. And because you can make them with fresh or frozen blueberries, they’re an easy recipe to keep on hand whenever a blueberry craving hits.
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Bakery-style blueberry muffins
These gluten-free blueberry streusel muffins are soft, buttery, and bursting with juicy blueberries, all finished with a golden, crumbly topping. They have a delicate crumb without feeling dry, and that bakery-style feel, yet surprisingly simple to make at home. One gluten-free blueberry recipe to keep close
They’re a perfect muffin for breakfast, as a snack, or a go-to for weekend baking. They take simple ingredients and are very easy to make. And because you can make them with either fresh or frozen blueberries, they’re an easy recipe to keep on hand whenever you crave blueberries. Plus, they freeze wonderfully. If you are looking for quick and easy snack recipes, you can’t miss these apple oatmeal muffins.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Eggs: room-temperature eggs are better.
- Oil: natural oil like sunflower oil.
- Milk: whole milk for the best flavor and consistency.
- Blueberries: fresh or frozen blueberries work well. If using frozen blueberries, don’t thaw them. Keep the berries frozen when mixing them into the batter to prevent the batter from becoming too runny.
How to make easy gluten-free blueberry muffins with streusel
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 streusel in the refrigerator while you prepare the muffin batter.
For the muffins:
Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners or lightly grease the pan.
Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
In another bowl, beat the oil, sugar, eggs, milk, and vanilla extract.
Add the wet ingredients to the dry ones and mix until well combined. Avoid overmixing. Then, gently stir in the blueberries.
You can also reserve a few blueberries to place on top of the muffins before baking.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle the chilled streusel generously over the top of each muffin.
Bake for about 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let them cool before removing them from the pan.
Store the muffins covered at room temperature for 3 days or in the refrigerator for 5 days. You can freeze them in an air-tight container or freezer bag. Reheat the muffins in a medium oven for 5-10 minutes.
Good to know: baking tips
- Blueberries: If you’re using frozen blueberries, don’t thaw them; they can release liquid into the batter, making it runnier.
- Don’t overmix the butter if you want soft and tender muffins.
- Eggs: Room-temperature eggs are better; they blend more easily with the other ingredients.
- Cold Streusel: Cold streusel is easier to crumble over the muffins and helps the topping keep its texture as it bakes. It’s a small detail, but it matters.
You might wonder: FAQ
Can I use frozen blueberries for these muffins? Yes, fresh and frozen blueberries work well. Don’t thaw them; add them directly to the batter.
Can I make these muffins without the streusel topping? Yes, omit the streusel if you prefer a plain blueberry muffin. The muffins will still be flavorful, but the streusel adds a sweet, crumbly topping that adds richness and texture.
Can I use other berries instead of blueberries? Yes, you can replace them with raspberries or blackberries.
For more gluten-free blueberry recipes
- Blueberry Oatmeal Muffins
- Blueberry Loaf Cake
- Blueberry Coffee Cake
- Blueberry Pancakes
- Blueberry Scones
Gluten-Free Blueberry Crumble Muffins (Bakery-Style)
Ingredients
- 1 and ¾ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- ¾ cup granulated sugar
- ⅓ cup oil
- 2 eggs, room temperature
- ⅓ cup milk
- ½ teaspoon vanilla extract
- 1 and ½ cups blueberries, fresh or frozen
For the streusel:
- ⅔ cup gluten-free all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, cold and diced
Instructions
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 streusel in the refrigerator while you prepare the muffin batter.
For the muffins:
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk together the gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In another bowl, beat the oil, sugar, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ones and mix until well combined. Avoid overmixing. Then, gently stir in the blueberries.
- You can also reserve a few blueberries to place on top of the muffins before baking.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle the chilled streusel generously over the top of each muffin.
- Bake for about 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let them cool before removing them from the pan.
Notes
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