There’s something magical about a warm muffin straight out of the oven. Especially when it’s packed with juicy blueberries and topped with a buttery crumble that just melts in your mouth.
And if you’ve been looking for a gluten-free muffin that’s light, tender, and doesn’t taste like cardboard (because let’s be honest, some of them do), then you’re going to love these Gluten-Free Blueberry Crumble Muffins. They’ve been a huge hit in my kitchen and I know they’ll be one in yours too.
Plus, they’re super easy to make and family-approved. Even picky eaters will be asking for seconds. So let’s jump in and get you baking!
What You’ll Need
Muffin Batter
- 1 cup gluten-free 1-to-1 flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 3 tablespoons olive oil
- 6 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, divided
- 1 tablespoon gluten-free flour (for coating the blueberries)
Crumble Topping
- ⅓ cup gluten-free 1-to-1 flour blend
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- Pinch of salt
- 2 tablespoons melted butter (dairy or vegan)
Pro Tips
- Coat your blueberries Toss your blueberries with a little bit of flour before adding them to the batter. It helps keep them from sinking straight to the bottom.
- Be gentle with the batter Mix your batter until the ingredients are just combined. No need to beat it like you’re mad at it. A few lumps are totally fine.
- Frozen blueberries? No problem You can absolutely use frozen blueberries. Just toss them in frozen. No thawing needed.
- Let your batter chill If you have a little extra time, let the batter sit for about 20 minutes before baking. It helps the flour absorb the liquid and makes for a softer muffin.
- Get the kids involved This is such an easy recipe for kids to help with. They can stir the batter, sprinkle the crumble topping, and of course, taste test.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners
- Spatula
- Cooling rack
Substitutions and Variations
- Dairy-Free Use a plant-based milk and vegan butter.
- Egg-Free Swap the egg with ⅓ cup unsweetened applesauce.
- Add a citrus twist Grate in a little lemon zest to brighten up the flavor.
- Mix up the berries Swap out the blueberries for raspberries, strawberries, or even blackberries if you’re feeling adventurous.
Make Ahead Tips
- You can make the batter the night before and store it in the fridge. Just let it sit out for about 10 minutes before baking so it’s not too cold.
- Baked muffins freeze really well. Once cooled, wrap them individually and pop them into a freezer bag.
Instructions
- Preheat your oven to 400°F. Line a 6-cup muffin tin with paper liners.
- Rinse and dry your blueberries. Set aside ¼ cup and coat the remaining ¾ cup with 1 tablespoon gluten-free flour.
- In a big mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk your egg until frothy. Add the olive oil, milk, and vanilla extract. Mix it all together.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the flour-coated blueberries.
- Divide the batter between the muffin cups and sprinkle the reserved blueberries over the tops.
- For the crumble topping, mix the flour, brown sugar, granulated sugar, and pinch of salt. Stir in the melted butter until you get a crumbly texture.
- Sprinkle the crumble topping evenly over each muffin.
- Bake at 400°F for 2 to 3 minutes, then lower the oven to 375°F and bake for another 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 10 minutes, then move them to a cooling rack to cool completely.
Nutritional Breakdown (Per Muffin)
- Calories: 295
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 2g
- Sugars: 18g
- Protein: 4g
- Sodium: 200mg
These numbers are just estimates and can vary based on what brands you use.
Leftovers and Storage
- Room temperature Keep them in an airtight container for up to 2 days.
- Fridge Store them in the fridge for up to 5 days.
- Freezer Wrap them individually and freeze. They’ll stay good for about 3 months. Just let them thaw at room temperature or give them a quick warm-up in the microwave.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw them. Just toss them straight into the batter.
How do I keep my muffins from getting soggy?
Let them cool completely before storing and make sure they’re in a breathable container if you’re keeping them at room temp.
Can I make these muffins vegan?
Absolutely. Use non-dairy milk, vegan butter, and applesauce instead of the egg.
Why bake at two different temperatures?
Starting at a higher temperature helps the muffins rise nice and tall. Then you lower it so they bake evenly without burning.
What if I don’t have muffin liners?
Just grease your muffin tin really well and you’ll be good to go.
Wrapping Up
Gluten-Free Blueberry Crumble Muffins are seriously one of those recipes that makes you feel like a baking pro, even if you’re just starting out. They’re simple, they taste amazing, and they’re sure to be a hit with everyone who tries them.
I’d love to hear if you give this recipe a try. Let me know how it turns out for you or if you have any questions. Leave a comment below and let’s chat!
