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My bakery-style Gluten Free Muffins are packed with blueberries and have a buttery streusel topping that adds plenty of crunch and brown sugar flavoring. Use your favorite gluten free flour or the one I always turn to, King Arthur’s 1:1 GF blend.
Meggan’s notes
If you’re a gluten free baker, these muffins should be next on your baking list. They’re based on my wildly popular Blueberry Muffins recipe with 4.98 stars out of 5 and 1,700 reviews declaring them the “best muffins EVER”.
The secret to these muffins is the perfect ratio or wet-to-dry ingredients which creates the perfect mix of texture and flavor: light yet moist, bursting with blueberries, and a buttery-sweet streusel that puts them right over the top.
Whether you’re a new baker or have been baking forever, you’ll love how easy this recipe is, how delicious the muffins taste, and how wonderful your kitchen smells.
Gluten Free Muffin ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Gluten-free flour: Use your favorite 1:1 GF flour blend. My favorite is King Arthur’s 1:1 GF flour blend.
- Sugar: Use granulated sugar in the muffin batter and brown sugar in the streusel topping.
- Baking powder: Instead of yeast, muffins, quick breads, biscuits, and scones leverage the power of chemical leavening agents. In this case, baking powder lends loftiness. (Baking soda is another example.)
- Eggs: For structure in the muffins.
- Butter: Melted butter in the batter and cold butter cut into the streusel topping. The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.
- Milk: Reduced fat or whole milk works fine here.
- Vanilla extract: For warmth and sweetness without extra sugar
- Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular.
- Cinnamon: For extra flavor in the streusel.
How to Make Gluten Free Muffins
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
- Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes.
- Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Recipe tips and variations
- Yield: My Gluten Free Muffin recipe creates 12 regular-sized muffins.
- Storage: Store leftovers covered at room temperature for up to 4 days.
- Freezer: Transfer GF Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
- Pop of lemon: Add 1 tablespoon lemon zest to batter, if desired.
- Easy does it: Don’t overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
Frequently Asked Questions
Yes! Try cherries, raspberries, peaches, nectarines, or plums would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.
Yes, you can make GF muffins of any size. You’ll want to adjust the cooking time to avoid over or undercooking.
During recipe testing, I’ve learned that this is usually caused by one of two common baking mistakes. Either:
1. You overmixed the batter. Stop stirring when the muffin mixture is just combined; a few lumps are okay! Or,
2. You added too much flour. To measure flour accurately, spoon the flour out of the bag and directly into the measuring cup. Make a high mound on the top of the cup, then level off the measuring cup using the back of a knife.
As you can see from the photos, the blueberries stayed on top with ease. However, culinary wisdom suggests you should toss the blueberries in some flour (in this case, gluten free) before mixing them into the batter. I usually forget about this until it’s too late, but it’s a great idea if you manage to remember.
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Gluten Free Muffins
Equipment
Ingredients
For the blueberry muffins:
- 2 cups gluten-free flour (see note 1)
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
- 1/4 cup gluten-free flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Recipe Video
Notes
- Gluten-free flour: Use your favorite 1:1 GF flour blend. My favorite is King Arthur’s 1:1 GF flour blend.
- Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular.
- Yield: My Gluten Free Muffin recipe creates 12 regular-sized muffins.
- Storage: Store leftovers covered at room temperature for up to 4 days.
How can I sub in cranberries and OJ?
Hi Mary, yes! I would add 2 cups fresh cranberries, or 1 cup dried (cut into smaller pieces) and add 1 tablespoon orange zest or juice. I hope you love them! – Meggan