I spent three batches getting these muffins right because gluten-free baking is unforgiving. Too much rice flour and they crumble. Too much tapioca starch and they are gummy. This version uses almond meal, white rice flour, and tapioca starch together, with baking powder and baking soda for lift. The batter folds in a full cup of blueberries, and the streusel on top is brown sugar, gluten-free oats, and melted butter.
The almond meal gives them a richness that wheat muffins do not have. The streusel crisps in the oven and stays crunchy even after the muffins cool. These don’t last long here. Twenty to twenty-five minutes at 350°F (175°C).
Tips for Making Gluten-Free Blueberry Muffins
Mix wet and dry separately
Whisk the dry ingredients in one bowl: almond meal, rice flour, tapioca starch, sugar, baking powder, baking soda, salt. Whisk the wet in another: milk, oil, vanilla, eggs.
Combine wet into dry and stir until just mixed. Over-mixing develops the starches and makes the muffins tough.
Make the streusel topping separately
Brown sugar, gluten-free oats, and melted butter mixed until clumpy. Sprinkle generously over each muffin before baking.
The streusel needs to be loose, not packed. Loose clumps bake into individual crunchy bits.
Gluten Free Blueberry Streusel Muffins
- Total Time: 45 minutes
- Yield: Makes 12 muffins
- Diet: Gluten-Free
Description
These muffins feature a crunchy, sweet streusel topping that adds delightful texture to the soft, gluten-free blueberry muffins.
Ingredients
- 1/2 cup almond meal
- 1 cup white rice flour, fine
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries
- 1/4 cup brown sugar
- 1/4 cup gluten-free oats
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond meal, rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
- Combine wet and dry ingredients, then fold in blueberries.
- Divide batter evenly among muffin cups.
- In a small bowl, mix brown sugar, oats, and melted butter for the streusel topping.
- Sprinkle streusel mixture over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Frequently Asked Questions
Can I use regular oats for the streusel?
If you are not celiac, regular oats are fine. If you are, use certified gluten-free oats. Some oats are cross-contaminated with wheat during processing.
Can I use frozen blueberries?
Yes. Do not thaw them. Fold frozen berries into the batter. They release less juice and stain the batter less than thawed berries.
How should I store these?
In an airtight container at room temperature for up to two days. The streusel softens slightly. Reheat in a 300°F (149°C) oven for five minutes to re-crisp.
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These gf muffins actually held together, not gummy or crumbly. My sister has celiac and was thrilled.
Can I use a butter substitute in these?
Making this recipe for Christmas for my sister with newly diagnosed celiac disease. There is a reference to see note below re fine rice flour, but I cannot find a note. Also, for the topping, is it 1/3 cup white rice flour or white rice. If white rice, can I assume it should be cooked before adding to recipe? May seem like dumb questions but Im new at this! Thanks! Happy Holidays!