These Gluten-Free Blueberry Muffins are soft muffins filled with sweet blueberries and topped with a cinnamon crumble. They are the perfect breakfast treat!

A stack of gluten-free blueberry muffins, each has a bite out of it

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.
All of the ingredients needed for this recipe

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.

The blueberry muffin batter in a bowl and the cinnamon crumble in a bowl

Step 5: Fill the cups of the muffin pan with batter. Top with crumb topping.

the muffins before going in the oven

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.

Looking down on a muffin tin with gluten-free muffins inside.

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5 from 7 votes

Gluten-Free Blueberry Muffins

Moist and fluffy gluten-free blueberry muffins topped with a sweet cinnamon crumb topping
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry, gluten free, muffins
Servings: 12 muffins
Calories: 217kcal
Cost: $10

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

Serving: 1muffin | Calories: 217kcal | Carbohydrates: 32.2g | Protein: 2.6g | Fat: 10.1g | Saturated Fat: 3.2g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 104mg | Fiber: 2.2g | Sugar: 18.8g | Calcium: 61mg | Iron: 1mg
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