This Gluten Free Blueberry MuffinsRecipe makes soft muffins filled with sweet blueberries and topped with a cinnamon crumble. You will be shocked that they are gluten free!
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 Gluten-Free Blueberry 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 ⅓ cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk.
Gently mix in with the flour mixture.
Fold in the blueberries.
Fill the muffin cups about ¾ of the way full and top with the crumb topping.
Bake Gluten-Free Blueberry 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.
Notes
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffin batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
Keep the crumble in the fridge and as cold as possible until you are ready to put the muffins in the oven.
The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.