These Gluten-Free Blueberry Muffins are soft muffins filled with sweet blueberries and topped with a cinnamon crumble. They are the perfect breakfast treat!
Homemade blueberry muffins are a fan favorite in my house. My husband is usually stealing one out of the muffin pan the second they come out of the oven. These Gluten-Free Blueberry Muffins are moist and fluffy with a sweet cinnamon crumb topping. They will blow you away and I am absolutely sure that no one will know they are gluten-free muffins! I’ve also included the measurements for regular flour, in case you’re not looking for a GF recipe!
Ingredients for Gluten-Free Blueberry Muffins:
Ingredients for Gluten-Free Muffins:
- Bob’s Red Mill GF 1:1 Baking Flour OR All-purpose Flour. I prefer Bob’s Red Mill GF Flour, but you can use whatever you like best. You might have to adjust the amount if it doesn’t measure the same as regular flour.
- Granulated sugar. This will sweeten the blueberry muffins.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking powder. This will help the muffins to rise.
- Vegetable oil. I usually prefer butter over vegetable oil, but it helps to make these muffins extra moist.
- Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Milk. This is a binder and will help keep the muffins moist.
- Blueberries. You can use fresh or frozen blueberries.
Ingredients for Cinnamon Crumble:
- Granulated Sugar. See above note.
- Bob’s Red Mill GF 1:1 Baking Flour OR All-purpose Flour. See above note.
- Unsalted Butter. The butter needs to be kept cold until the muffins are put in the oven.
- Ground Cinnamon. This will add flavor to the crumble.
How to make Gluten-Free Blueberry Muffins:
Crumble Topping
Step 1: In a small bowl, combine sugar, GF flour, butter, and cinnamon. Using clean hands or a fork to mix. You want to break up the butter until the whole mixture has a coarse texture. There will be bigger chunks of butter as well.
Step 2: Place in fridge until ready to use.
Gluten-Free Blueberry Muffins
Step 1: Preheat your oven to 350 degrees (F). Line a muffin pan with muffin liners. Set aside.
Step 2: In a medium bowl, combine the GF flour, sugar, salt, and baking powder. Whisk until free of lumps.
Step 3: This part is a little confusing, but you only need 1 cup total of liquid. So take 1 cup measuring cup and add 1/3 cup of vegetable oil and the egg. Fill the cup up the rest of the way with milk. Add to flour mixture and combine.
Step 4: Fold in the blueberries.
Step 5: Fill the cups of the muffin pan with batter. Top with crumb topping.
Step 6: Bake for 25-30 minutes or until a toothpick inserted into the center of one of the muffins comes out with only a few moist crumbs.
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Gluten-Free Blueberry Muffins
Ingredients
For Muffins:
- 1 1/2 cup (257 grams) Bob's Red Mill GF 1:1 Baking Flour (180 grams all-purpose flour)
- 3/4 cup (148 grams) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 cup blueberries fresh or frozen
For Topping:
- 1/3 cup (66 grams) granulated sugar
- 1/4 cup (43 grams) Bob's Red Mill GF 1:1 Baking Flour (30 grams all-purpose flour)
- 3 tablespoons butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
For Topping:
- In a small bowl, combine sugar, GF flour, butter, and cinnamon. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture.
- Place in fridge until ready to use.
For Muffins:
- Preheat oven to 350 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
- In a medium bowl, combine GF flour, sugar, salt, and baking powder. Whisk until free of lumps. Place 1/3 cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk. Mix in with the flour mixture.
- Place 1/3 cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk. Mix in with the flour mixture.
- Fold in the blueberries.
- Fill the muffin cups about 3/4 of the way full and top with the crumb topping.
- Bake muffins for 25-30 minutes or until toothpick inserted into the center of a muffin comes out with a few moist crumbs. Remove from oven and allow to cool.
Nutrition
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Pam williams says
August 3, 2019 at 7:36 amIt sounds delicious 😋 I may try this soon!!!
Ellie Haley says
August 3, 2019 at 9:50 amYou should! They are so easy!
Sandy says
February 27, 2020 at 7:13 amGetting ready to try this recipe. Will let you know how I like it
Nancy Grinstead says
December 7, 2020 at 7:57 pmMy favoritE blueberry muffin recipe!!! I’ve made it as Muffins, bread, gf, and non-gf. Can’t go wrong Any way you make it!!! Also love that i have yet to mess this recipe Up! Turns out delicious every time.