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Gluten Free Blueberry Streusel Muffins

Gluten Free Blueberry Streusel Muffins

Delicious gluten free blueberry streusel muffins that are soft, moist, and topped with a buttery crisp streusel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Dessert
Cuisine Gluten Free
Servings 10 muffins
Calories 240 kcal

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Spatula

Ingredients
  

Streusel Topping

  • 90 g plain gluten free flour blend I used Doves Farm Freee gluten free plain white flour.
  • 50 g light brown soft sugar
  • 0.25 teaspoon xanthan gum Omit if your gluten free flour blend contains xanthan gum.
  • 45 g cold unsalted butter cubed

Blueberry Muffins

  • 150 g caster/superfine or granulated sugar
  • 1 lemon zest Ideally, use organic unwaxed lemons.
  • 85 g unsalted butter melted and cooled until warm
  • 75 g full-fat plain or Greek-style yoghurt room temperature
  • 2 US large eggs room temperature
  • 0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 240 g plain gluten free flour blend I used Doves Farm Freee gluten free plain white flour.
  • 1.25 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon xanthan gum Omit if your gluten free flour blend contains xanthan gum.
  • 0.25 teaspoon salt
  • 280 g fresh blueberries You can reduce the amount to 210g if you prefer less fruit.

Instructions
 

Streusel Topping

  • In a large bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.
  • Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture.
  • Set aside until needed.

Blueberry Muffins

  • Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line 10 holes of a 12-hole muffin pan with paper liners.
  • Add the sugar and lemon zest to a large bowl, and rub the zest into the sugar.
  • Add the melted butter, yoghurt, eggs and vanilla, and mix until combined.
  • In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.
  • Add the blueberries to the dry ingredients and mix until all blueberries are coated in flour.
  • Add the wet ingredients to the dry, and mix into a fairly thick batter.
  • Divide the batter evenly between the 10 muffin liners, filling each to the brim.
  • Sprinkle the top of each muffin generously with the streusel topping.
  • Bake at 375ºF for about 26-28 minutes until well risen and golden brown.
  • Allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack.

Notes

The muffins keep well in a lightly covered container in a cool dry place for about 2-3 days.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword blueberries, dessert, Gluten Free Blueberry Streusel Muffins, gluten-free, muffins
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