Gluten-Free Blueberry Crumble Muffins
Ever bite into a gluten free muffin that tasted like cardboard?
Yeah, me too.
I spent way too many mornings choking down dry, crumbly disasters that were supposed to be “just as good” as the real thing.
Spoiler alert: they weren’t.
But then I cracked the code on these gluten free blueberry crumble muffins, and I’m not exaggerating when I say they’re better than most regular muffins I’ve had.
The texture is perfectly soft and fluffy. The blueberries burst in your mouth. And that crumble topping?
Crunchy, buttery, and just sweet enough.
My husband ate three in one sitting and didn’t even realize they were gluten free until I told him.
These muffins are stupid easy to make too. You don’t need fancy ingredients or a culinary degree.
Just a bowl, a whisk, and about 30 minutes from start to finish.
What You’ll Need
The Muffin Base
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Gluten free all-purpose flour | 2 cups | Get one with xanthan gum already added |
| Baking powder | 1 tsp | Makes them fluffy |
| Baking soda | 1/2 tsp | Extra lift + tenderness |
| Salt | 1/4 tsp | Balances the sweetness |
| Unsalted butter (melted) | 1/2 cup | Creates moisture + rich flavor |
| Granulated sugar | 3/4 cup | Just sweet enough |
| Large eggs | 2 | Structure + richness |
| Vanilla extract | 1 tsp | Flavor depth |
| Sour cream | 1/2 cup | The secret to fluffy texture |
| Whole milk | 1/4 cup | Keeps them moist |
| Fresh blueberries | 1 1/2 cups | Frozen works too |
| GF flour for berries | 1 tbsp | Prevents sinking |
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The Crumble Topping
| Ingredient | Amount |
|---|---|
| Gluten free flour | 1/3 cup |
| Granulated sugar | 1/3 cup |
| Cold butter (cubed) | 3 tbsp |
| Salt | Pinch |
Your Tool Kit
✓ Standard 12-cup muffin tin
✓ Paper liners or cooking spray
✓ 2 mixing bowls (1 large, 1 medium)
✓ Whisk
✓ Rubber spatula
✓ Small bowl for crumble
✓ Fork or pastry cutter
✓ Ice cream scoop (optional but helpful)
Pro Tips
💡 Pro Tip #1: Toss those blueberries in flour first. This keeps them from sinking straight to the bottom of your muffins. Just put your berries in a small bowl, sprinkle that tablespoon of flour over them, and toss until they’re lightly coated. Game changer.
💡 Pro Tip #2: Room temperature ingredients matter. Cold eggs and dairy don’t mix well with melted butter, and you’ll end up with lumpy batter. Set your eggs and sour cream out on the counter for about 30 minutes before you start baking.
💡 Pro Tip #3: Don’t overmix the batter. Mix until you can’t see any more dry flour, then stop. Overmixing makes gluten free baked goods gummy and dense, and nobody wants that.
💡 Pro Tip #4: Use an ice cream scoop for perfectly even muffins. It divides the batter evenly and keeps your hands clean. Plus, your muffins will all be the same size, which means they’ll bake at the same rate.
💡 Pro Tip #5: Make the crumble topping in advance. You can prep it the night before and keep it in the fridge. Cold butter in the crumble = extra crunchy topping.
How to Make Gluten Free Blueberry Crumble Muffins
Step 1: Prep Your Oven + Pan
Preheat to 375°F.
Line your muffin tin with paper liners or give it a good spray with cooking spray.
Step 2: Make the Crumble First
Grab your small bowl and mix the flour, sugar, and salt.
Add those cold butter pieces.
Use a fork or your fingers to work the butter into the flour mixture until it looks like coarse crumbs.
Stick it in the fridge while you make the batter.
Step 3: Mix Your Dry Ingredients
In your large mixing bowl, whisk together:
- Gluten free flour
- Baking powder
- Baking soda
- Salt
Set it aside.
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Step 4: Combine Wet Ingredients
In the medium bowl, whisk the melted butter and sugar together until smooth.
Add the eggs one at a time, whisking after each one.
Stir in the vanilla extract, sour cream, and milk until everything’s combined.
Step 5: Bring It Together
Pour the wet ingredients into the dry ingredients.
Use your rubber spatula to fold everything together gently.
Stop mixing as soon as you don’t see any dry flour.
Step 6: Add the Blueberries
Toss your blueberries with that tablespoon of flour in a separate bowl.
Fold them into the batter. Be gentle here.
Step 7: Fill + Top
Use your ice cream scoop to divide the batter evenly among the 12 muffin cups.
Fill them about 3/4 of the way full.
Pull that crumble topping out of the fridge and sprinkle it generously over each muffin.
Don’t be shy with it.
Step 8: Bake to Perfection
Bake for 22-25 minutes.
The muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Try to resist eating them all while they’re still warm (I always fail at this part 😅).
Substitutions and Variations
Dietary Swaps
| If You Need… | Use This Instead |
|---|---|
| Dairy free | Coconut oil or vegan butter + dairy free sour cream + any non-dairy milk |
| No sour cream | Greek yogurt (same measurements) |
| Less sugar | Drop to 2/3 cup (don’t go lower) |
| Egg free | Use flax eggs (results may vary) |
Flavor Variations
🍓 Berry Mix: Replace half the blueberries with raspberries, blackberries, or chopped strawberries
🍋 Lemon Blueberry: Add the zest of one lemon with the wet ingredients
🍫 Chocolate Chip: Replace half the blueberries with mini chocolate chips
🌰 Cinnamon Crumble: Add 1/2 teaspoon cinnamon to your crumble topping
🥥 Coconut Lover: Add 1/2 cup shredded coconut to the batter
Make Ahead Tips
These muffins are perfect for meal prep.
Make Ahead Timeline:
| When | What You Can Do |
|---|---|
| Night before | Prep dry ingredients + crumble topping separately |
| Sunday baking | Make full batch for the week |
| 3 days ahead | Bake and store in airtight container at room temp |
| Up to 3 months | Freeze individually wrapped muffins |
Freezer Instructions:
- Let muffins cool completely
- Wrap each one individually in plastic wrap
- Store in a freezer bag
- Pull one out the night before to thaw
- Or microwave for 30 seconds when ready to eat
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Storage Guide
Room Temperature
Store cooled muffins in an airtight container for 3 days
Refrigerated
Keep them in the fridge for 5-6 days (especially in humid climates)
Reheating
Microwave for 15-20 seconds and they’ll taste fresh out of the oven
Frozen
Properly wrapped muffins last up to 3 months
Quick Nutrition Facts
Per Muffin (1 of 12):
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 55mg |
| Sodium | 180mg |
| Total Carbs | 34g |
| Fiber | 2g |
| Sugars | 17g |
| Protein | 3g |
Numbers vary based on your specific GF flour blend
Perfect Pairings
Morning Options
☕ Black coffee or vanilla latte
🍳 Scrambled eggs + fresh fruit
🥤 Cold glass of milk
Afternoon Snack
🫖 Hot tea (chai is amazing with these)
🧀 String cheese for extra protein
🍎 Apple slices on the side
Light Dessert
🍨 Small scoop of vanilla ice cream
🥛 Warm milk before bed
🍓 Fresh berries on top
Why This Recipe Actually Works
Let me break down the science real quick.
The Sour Cream Secret
Sour cream adds moisture AND helps create that tender crumb texture we all want. It’s not just about wetness. The fat content and slight acidity work together to make gluten free flour behave more like regular flour.
The Flour Blend Matters
Using a blend with xanthan gum already mixed in saves you a step. Xanthan gum acts as the “glue” that wheat gluten normally provides. Without it, your muffins would crumble into a million pieces.
Why Melted Butter Wins
Melted butter (instead of solid) makes the batter come together more easily. It creates a more uniform texture. Plus, it’s one less step since you don’t need to cream butter and sugar.
The Flour-Coated Berry Trick
Tossing the blueberries in flour prevents sinking. It also keeps them from turning your batter purple if you’re using frozen berries. The flour creates a little barrier that absorbs excess moisture.
Troubleshooting Guide
Also Read: Sourdough Discard Blueberry Muffins
Common Problems + Quick Fixes
| Problem | Why It Happened | The Fix |
|---|---|---|
| Dense, gummy texture | Overmixed the batter | Mix just until dry ingredients disappear |
| Blueberries sank | Didn’t coat them in flour | Toss berries in 1 tbsp flour before adding |
| Crumble fell off | Butter was too warm | Use cold butter + press crumble gently into batter |
| Stuck to liners | Common with GF baking | Let cool completely + spray liners next time |
| Too dry | Overbaked or wrong flour | Check at 22 minutes + use recommended flour blend |
| Uneven baking | Different sized muffins | Use ice cream scoop for equal portions |
FAQ
Can I use a different gluten free flour?
Yes, but results may vary. I recommend King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour. Both have xanthan gum included.
If your flour doesn’t have xanthan gum, add 1/2 teaspoon to the dry ingredients.
My muffins turned out dense. What happened?
You probably overmixed the batter. Gluten free batters need a gentle hand.
Mix just until the dry ingredients disappear.
Can I make these as mini muffins?
Absolutely! Use a mini muffin tin and reduce the baking time to 12-15 minutes.
This recipe makes about 24 mini muffins.
The crumble topping fell off. What did I do wrong?
Make sure your butter is really cold when you make the crumble. Warm butter won’t create those crunchy pieces.
Also, press the crumble gently into the batter before baking.
Can I double this recipe?
Yes! All the measurements double perfectly.
You’ll have 24 muffins and everyone will love you.
Do I have to use fresh blueberries?
Nope. Frozen works great.
Don’t thaw them first or they’ll bleed into the batter. Use them straight from the freezer and add an extra minute or two to the baking time.
My muffins stuck to the liners. Help!
This happens sometimes with gluten free baking. Let the muffins cool completely before peeling off the liners.
You can also spray the liners with a little cooking spray before filling them.
Can I reduce the sugar?
You can drop it to 2/3 cup if you want them less sweet.
I wouldn’t go lower than that or the texture might suffer.
Also Read: Chocolate Chip And Banana Muffins
The Final Verdict
These gluten free blueberry crumble muffins are the kind of recipe you’ll make over and over again.
They’re foolproof, delicious, and nobody will guess they’re gluten free unless you tell them.
The crumble topping is addictive (I may have eaten some straight from the bowl before it even made it onto the muffins).
The blueberries add pops of sweetness throughout.
And the texture is exactly what a muffin should be.
Make a batch this weekend and see for yourself.
Once you try them, I’m betting you’ll be making them on repeat.
Now it’s your turn!
Drop a comment below and let me know:
- How did yours turn out?
- Did you try any variations?
- What did your family think?
I read every single comment and I’d love to hear about your baking adventures 💙
