Start the morning with a warm, fluffy muffin with juicy blueberries and a perfect crumble topping with these Gluten-Free Blueberry Muffins with Crumble Topping!
Gluten-Free Blueberry Muffins with a Crumble Topping are going to taste even better than that bakery treat that you remember. These are homemade, simple, and gluten-free! Plus, here is a big bonus: they won’t cost you $10 for a single muffin; you can make an entire batch for less than that! Perfect for meal prep, a sweet treat with fresh blueberries, or brunch, these are great for feeding a crowd.
What you’ll love about Blueberry Muffins with Crumble Topping:
- Bakery Style Muffins – Soft, golden brown muffins with perfectly domed tops!
- Gluten-Free Friendly – Use a gluten-free all-purpose flour to make these gluten-free, if that’s not a need, use regular flour.
- Sweet Crumble Topping – The streusel-style topping is what takes these muffins to a new level. For more basic muffins, try these gluten-free muffins.
- Easy to Make – There are no fancy ingredients needed; this recipe uses pantry ingredients and fresh blueberries!
- Freezer Friendly – Make a batch and freeze to keep them longer, easy for a grab-and-go breakfast.
- Customize – Use different fruit, substitute the blueberries for strawberries or blackberries.
Ingredients needed for Blueberry Crumble Muffins:
- Gluten Free All-Purpose Flour or Regular Flour
- Granulated Sugar
- Salt
- Baking Powder
- Vegetable Oil
- Large Egg
- Milk
- Fresh Blueberries
- Unsalted Butter
- Ground Cinnamon
- Cupcake Liners or Cupcake Wrappers
The flour choice will depend on whether you need these to be gluten-free. If you are gluten-free, use a gluten-free flour blend.
How do you make Gluten-Free Blueberry Muffins?
The only swap needed to make these gluten-free is gluten-free all-purpose flour.
The best choices are Better Batter; however, King Arthur, and Cup 4 Cup. The flour needs to be an even 1:1 swap or measure-for-measure flour to work correctly in this recipe. This flour will already have xanthan gum in it, which will give the muffins the same texture as a traditional gluten-filled muffin. It’s always imperative to use a high-quality gluten-free all-purpose flour, as this will directly impact the texture of the muffins.
Baking Tips for Making Blueberry Muffins:
- Toss the Blueberries in Flour – To avoid the blueberries from sinking to the bottom of the muffins, lightly toss them in a small amount of gluten-free flour before mixing in.
- Use Room Temperature Ingredients – Make sure to use room temperature ingredients, this allows the batter to stay light and mixable and not be too dense.
- Do Not Overmix – Mix until combined, but do not overmix; if overmixed, the muffins will be dense.
- Fill Muffin Tins – For the bakery-style domes, be sure to fill the cups to nearly the top. If doing this, you can skip every other muffin to allow the muffins to fully rise and not touch the other muffins.
- Fully Cool – Let the muffins fully cool before serving; this is what will allow the crumble topping to set.
- Fresh or Frozen Blueberries – Either fresh or frozen can be used, be sure to lightly fold them into the batter so they do not burst.
- Lining Muffin Tins – These can be lined with cupcake wrappers or paper liners, or use nonstick cooking spray. They are much easier to release when using a cupcake liner.
- Alternative Dairy-Free Milk – Oat Milk, Almond Milk, or Coconut Milk can be used in place of the milk in this recipe.
- Best Served Warm – These are best served warm, let them cool just enough to set and then enjoy a warm muffin.
- Always use High-Quality Flour – Use high-quality gluten-free flour as the flour is the main gluten-free ingredient in the muffins.
- Add Lemon – If you want a little bit of lemon flavor mixed with the blueberries, add a tsp of lemon juice or lemon zest.
The muffin batter will be made following the full instructions below. The dry ingredients can be mixed in the bowl of a stand mixer or in a large mixing bowl, the wet ingredients will be whisk into the dry ingredients. The blueberries will be folded in last, these cannot be mixed in with a mixer or they will burst. Use a spatula to fold these in.
The batter mixture will be added to the muffin tins. Then, in a small bowl, combine the crumb topping mixture. Use a spoon or your fingers and sprinkle the crumb topping over each muffin.
The muffins will bake at 400 degrees F for 25-30 minutes. It’s best to use a toothpick in the deepest part of the muffin, and if it comes out clean, then it’s time to remove them from the oven. They can be moved to a wire rack or left in the muffin tin to cool.
How do you store leftover muffins?
Store leftovers in an airtight container at room temperature for 2-3 days. Alternatively, they can be wrapped in plastic wrap and stored in a freezer-safe storage bag in the freezer for up to 3 months. When ready to eat, heat in the microwave for 1-2 minutes until warmed through or thaw at room temperature.
These Blueberry Muffins with Crumble Topping will fill all those bakery-style muffin dreams you have, taking gluten-free baking to the next level! The flavor and texture is exactly what you would expect in a deliciously warm muffin. Bake a batch and enjoy one with your morning coffee!
If you are interested in the Air Fryer version, check out these Air Fryer Blueberry Muffins.
Blueberry Crumble Muffins
Ingredients
Muffin Ingredients:
- 1 1/2 Cups Gluten Free All Purpose Flour or Regular Flour
- 3/4 Cup White Sugar
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1/3 Cup Vegetable Oil
- 1 Egg Room Temperature
- 1/3 Cup Milk
- 1 Cup Fresh Blueberries
- Cupcake Liners/Wrappers
Crumb Topping:
- 1/2 Cup White Sugar
- 1/3 Cup Flour or Gluten Free All Purpose Flour
- 1/4 Cup Unsalted Butter Cubed
- 1 1/2 Tsp Ground Cinnamon
Instructions
- Begin by preheating the oven to 400°F.
- Next in a large mixing bowl or stand mixer, add in flour, sugar, salt, and baking powder and combine.
- Then, continue with the oil, egg, and milk and mix well. Lastly fold in the blueberries.
- Once done, fill cupcake liners that have been sprayed with non stick cooking spray, up to the top.
- Next, combine all of the crumb ingredients in a bowl and mix them together with a fork.
- Sprinkle the crumb ingredients evenly over each muffin.
- Bake 25-30 minutes at 400°F or until the crumb topping has browned.
- This made 10 regular sized muffins; however, it will vary depending on the size.
Notes
Nutrition
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Comments & Reviews
Moshe says
Today it is more regularly made with finely ground cement rather than limestone.
If you live in a really dry climate, like Denver, and your painting in the summer months, you can defiantly apply two coats
in one day. Be careful not to over apply the primer, which can cause drips.
Sarah says
Made these gluten free for my residents at work and wow! im not big on muffins or anything really gluten free but these were delicious! will def be making again thank yoou!
Kristin says
Great recipe, balance of flavours is great and not too sweet.