Blueberry Gluten Free Muffins Recipe
This blueberry gluten free muffins recipe feature moist, tender muffins filled with blueberries and a sweet streusel topping.
Servings: 12
Calories: 338kcal
Equipment
Ingredients
Streusel
- ½ cup 1:1 gluten free flour
- ¼ cup brown sugar
- 1 ¼ teaspoon cinnamon
- 2 tablespoon butter melted
Blueberry Muffins
- ½ cup almond milk room temperature
- ½ teaspoon apple cider vinegar
- 2 ½ cups 1:1 gluten free flour
- ¼ cup brown sugar
- 1 cup granulated sugar
- 3 teaspoon baking powder
- ⅓ teaspoon salt
- 2 cups blueberries fresh
- ¼ cup butter olive oil
- ¼ cup butter melted
- ½ cup sour cream room temperature
- 2 eggs large; room temperature
- 2 ½ teaspoon Singing Dog Vanilla
Instructions
Streusel
- Mix the flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
Blueberry Muffins
- Preheat the oven to 425 degrees and line a 12-count muffin tin with muffin liners.
- Mix the almond milk and apple cider vinegar in a liquid measuring cup and set aside.
- Whisk the flour, brown sugar, white sugar, baking powder, and salt in a large bowl.
- Add the blueberries and mix gently with a rubber spatula.
- Whisk the olive oil, melted butter, sour cream, eggs, vanilla, and almond milk mixture in another large bowl.
- Carefully pour the wet ingredients into the dry ingredients and gently mix with a spatula until combined.
- Use a cookie scoop to divide the batter evenly between the muffin liners.
- Top the muffin batter evenly with the streusel mixture.
- Bake the muffins for 22 to 27 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 10 minutes. Then, transfer them to a wire baking rack to cool completely.
Notes
Storage
- Store the muffins at room temperature for up to 3 days in an airtight container.
- Wrap the muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring the muffins to room temperature before serving.
- Bring your cold ingredients to room temperature before mixing your batter to avoid overmixing.
- Mix your batter until just combined. The batter might be lumpy. That's okay!
- For the best crown and most tender texture, let your batter rest for about 10 minutes before baking the muffins.
Nutrition
Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 246mg | Potassium: 58mg | Fiber: 4g | Sugar: 29g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg
