Gluten-Free Blueberry Muffins (Streusel-Topped!)
Moist with a great crumb texture and dotted with blueberries we're taking this humble muffin to the next level by making them gluten-free and topping them with a wonderfully spiced streusel topping.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 299kcal
Author: Kitrusy
For the streusel topping:
Preheat oven to 425°F. Grease or line muffin pan and set it aside.If using frozen blueberries keep them frozen solid in the freezer until needed. Make the streusel topping: Combine all ingredients for the streusel in a bowl and work the butter into the ingredients until you have a crumb texture. Set the streusel in fridge.
Make the muffin batter: Combine dry ingredients in one bowl and wet ingredients in another.
Pour your wet ingredients into your dry mix and stir until fully mixed together.
Fold in your fresh or frozen blueberries a few times until dispersed. Do not over stir as you'll risk discoloring the batter.
Scoop and divide the batter into your prepped muffin pan and top with approx. 1 tbsp streusel mix. Gently pat the streusel into the batter to ensure it sticks.
Bake your muffins at 425°F for first 5 min, then, without opening the oven, drop heat to 375°F and bake for 20-25 min. Check for doneness by inserting a toothpick in the middle of one of your muffins, if it comes out clean, your muffins are done. Store your muffins in an airtight container at room temperature for 2-3 days, or for up to a week in the fridge. Or wrap each muffin in plastic wrap and store in the freezer for 3-4 months.
Serving: 1muffin | Calories: 299kcal | Carbohydrates: 20g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 86mg | Potassium: 121mg | Fiber: 4g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg