These gluten free blueberry streusel muffins are tender, lemon-kissed, and generously crowned with a crisp, buttery crumb. With a thick batter that bakes into tall bakery-style domes, each bite is packed with juicy blueberries and a fragrant hint of vanilla. No one will guess they’re gluten free.
Ingredients needed to make these gluten free blueberry streusel muffins
Streusel topping
- Gluten free flour blend
- Light brown soft sugar
- Xanthan gum
- Cold unsalted butter, cubed
Blueberry muffins
- 1Granulated sugar
- Zest of 1 lemon
- Unsalted butter)
- Greek-style yoghurt
- Eggs
- Vanilla bean paste
- Plain gluten free flour blend
- Baking powder
- Baking soda
- Xanthan gum
- Salt
- Fresh blueberries
Step-by-step instructions for Gluten Free Blueberry Streusel Muffins
Make the streusel topping
In a large bowl, whisk together the gluten free flour blend, light brown sugar, and xanthan gum.
Add the cubed cold butter. Using your fingertips, rub the butter into the dry ingredients until you have a crumbly mixture that forms clumps when pressed. Aim for a mix of small crumbs and pea-sized pieces. Set aside.
Make the muffin batter
Adjust the oven rack to the middle position, preheat the oven to 375ºF (190ºC), and line 10 cups of a 12-cup muffin pan with paper liners.
In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist; this releases the lemon’s essential oils for extra flavor.
Whisk in the melted (warm) butter, yoghurt, eggs, and vanilla until smooth.
In a separate large bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt.
Add the blueberries to the dry ingredients and gently stir to coat them in flour.
Pour the wet mixture into the dry mixture. Using a rubber spatula or wooden spoon, mix just until a thick batter forms with no dry pockets. Make sure the blueberries are evenly distributed but avoid overmixing.
Divide the batter evenly among the 10 liners, filling each to the brim. The thick batter won’t overflow and this generous fill helps create tall, domed muffins.
Sprinkle each muffin generously with the streusel topping, use it all.
Bake for 26–28 minutes, or until the muffins are well risen, golden brown, and a toothpick or cake tester inserted into the center comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Top tips for making gluten free blueberry muffins
- Use room-temperature dairy and eggs: Cold ingredients can cause the batter to seize and bake unevenly.
- Don’t skip the lemon-sugar rub: It’s a tiny step that makes a big flavor difference.
- Coat blueberries in the dry mix: Tossing berries with the dry ingredients helps keep them from sinking.
- Fill liners to the brim: For those lofty bakery-style tops, be generous. Thick batter holds its shape.
- Keep streusel clumpy: Rub in cold butter and stop when you have pea-sized crumbs. Overmixing turns it pasty.
- Check your flour blend: If it already has xanthan gum, omit the extra xanthan in both streusel and batter.
- Bake in the center of the oven: Consistent heat gives you even rise and browning.
- Fresh blueberries: Toss them in dry ingredients as directed; add 1–2 extra minutes of bake time if needed.
Storage
- At room temperature, place the cooled muffins in an airtight container and store for up to 2 days. The streusel stays crisp best the first day, still delicious after.
- Refrigeration: Up to 4 days in a sealed container. Rewarm briefly (about 10 seconds per muffin) to refresh texture.
- Freezer: Wrap each muffin individually and place them in a freezer-safe bag or container. Freeze up to 2 months. Thaw at room temp or rewarm in a 300ºF (150ºC) oven for 8–10 minutes.
More gluten free recipes to make ASAP!
- Gluten Free Blueberry Crumb Cake
- Gluten-Free Chocolate Mousse
- Gluten-Free Crumb Cake Muffins
- Gluten-Free Baked Apple Cider Donuts
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Gluten Free Blueberry Streusel Muffins
Moist, bakery-style gluten free blueberry streusel muffins with lemon zest & crunchy topping. Ready in 30 minutes! Dairy-friendly & easy to make.
Ingredients
Streusel topping
- * 90 g plain gluten free flour blend (¾ cup)
- * 50 g light brown soft sugar (¼ cup)
- * ¼ tsp xanthan gum
- * 45 g cold unsalted butter, cubed (3 tbsp)
Blueberry muffins
- * 150 g caster/superfine or granulated sugar (¾ cup)
- * Zest of 1 lemon
- * 85 g unsalted butter, melted and cooled until warm (¾ stick)
- * 75 g full-fat plain or Greek-style yoghurt, at room temperature (⅓ cup)
- * 2 large eggs, at room temperature
- * ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- * 240 g plain gluten free flour blend (2 cups)
- * 1¼ tsp baking powder
- * ½ tsp baking soda
- * ½ tsp xanthan gum
- * ¼ tsp salt
- * 280 g fresh blueberries (about 2 cups)
Instructions
Make the streusel topping
- In a large bowl, whisk together the gluten free flour blend, light brown sugar, and xanthan gum.
- Add the cubed cold butter. Using your fingertips, rub the butter into the dry ingredients until you have a crumbly mixture that forms clumps when pressed. Aim for a mix of small crumbs and pea-sized pieces. Set aside.
Make the muffin batter
- Adjust the oven rack to the middle position, preheat the oven to 375ºF (190ºC), and line 10 cups of a 12-cup muffin pan with paper liners.
- In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist, this releases the lemon’s essential oils for extra flavor.
- Whisk in the melted (warm) butter, yoghurt, eggs, and vanilla until smooth.
- In a separate large bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt.
- Add the blueberries to the dry ingredients and gently stir to coat them in flour.
- Pour the wet mixture into the dry mixture. Using a rubber spatula or wooden spoon, mix just until a thick batter forms with no dry pockets. Make sure the blueberries are evenly distributed but avoid overmixing.
- Divide the batter evenly among the 10 liners, filling each to the brim. The thick batter won’t overflow and this generous fill helps create tall, domed muffins.
- Sprinkle each muffin generously with the streusel topping, use it all.
- Bake for 26–28 minutes, or until the muffins are well risen, golden brown, and a toothpick or cake tester inserted into the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 204mgCarbohydrates: 51gFiber: 2gSugar: 24gProtein: 5g
What sort of gf flour blend do you use for muffins. What grains, which starches?
I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum