Gluten-Free Blueberry Crumble Muffins (Bakery-Style)
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.
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
Storing: 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.
Blueberries: Fresh or frozen blueberries work well. If using frozen ones, do not thaw them. Keep the berries frozen when mixing them into the batter to prevent the batter from becoming too runny.