Easy gluten-free blueberry muffins. These soft and moist blueberry muffins bake in just 30 minutes. In addition to being gluten-free, these blueberry muffins are also free of the top 8 allergens. Your family will never know that these moist gluten-free muffins are
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Nothing beats the smell of warm blueberry muffins fresh out of the oven. This morning we decided to make these easy gluten-free blueberry muffins with brown sugar crumb topping. For whatever reason, we always have a freezer full of frozen blueberries. I think my husband overdoes it when he’s grocery shopping, but that worked in our favor today. Emory and I were able to make some of the most delicious, soft, and moist gluten-free muffins and want to share this easy recipe with you. My family loves my easy gluten-free caramel banana crumb muffins, vegan cranberry muffins, and gluten-free lemon poppy seed muffins. Now they have these gluten-free blueberry muffins to add to their list!
When it comes to breakfast muffins, I believe that they should all be topped with brown sugar crumb. It literally adds so much more flavor and texture to the muffins, that you’d think they were from an actual bakery! The brown sugar crumb topping is so easy to make and it freezes quite nicely, allowing you to have crumb topping on hand whenever you need it.
This gluten-free blueberry muffin recipe is a classic. Everyone will love it!
WHAT YOU WILL NEED TO MAKE BLUEBERRY MUFFINS
- Gluten-Free Flour – There are many types of gluten-free flour on the market. It’s important that the flour selected contains xanthan gum. If it does not you will need to add 1/4 teaspoon to your flour mixture.
- Refined sugar – I used plain white sugar in this recipe. Feel free to use coconut sugar or light brown sugar in place of white sugar. (same measurement)
- Baking Soda
- Baking Powder
- Flax Egg – I used a flax egg in this recipe, but I usually make my muffins with either applesauce or bananas. Typically muffins call for 2 large eggs. For this recipe, you can substitute 1/4 cup unsweetened apple sauce, 2 mashed, ripened banana, or flax eggs as I have.
- Plant-Based Butter (soy-free) – I prefer to use brands like MELT and Earth Balance, but for these muffins, I used Flora plant-based butter.
- Vanilla Extract
- Oat Milk – We only drink oat milk at my house, but you can substitute for soy, almond, cashew, or coconut milk.
- Fresh Lemon Juice
- Frozen Blueberries – For muffins, I prefer frozen blueberries as they hold their shape better during baking. Fresh blueberries tend to pop in the oven.
WHAT YOU WILL NEED FOR THE BROWN SUGAR TOPPING
- Brown Sugar
- Plant-Based Butter
- Gluten-Free Flour
HOW TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
- Preheat oven to 350°.
- Line a 12-cup muffin tin with paper liners or spray with gluten-free nonstick cooking spray.
- In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium-sized bowl, whisk together the flax eggs (or suggested substitutes), vanilla, melted butter, and milk
- Slowly add the flour mixture and mix until fully combined.
- In a small bowl, toss the frozen blueberries and 1 tablespoon of flour and fold the blueberries into the batter.
- Scoop the batter into the prepared muffin tin.
- In a small bowl, stir together the crumb topping ingredient and sprinkle the crumb topping on top of the muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Place the muffin tin on a cooling rack and cool for 10 minutes.
- Remove muffins from the tin and place them on the rack to cool completely.
Store leftovers in an air-tight container or freeze for later once they are completely cooled.
HOW TO MAKE BROWN SUGAR CRUMB TOPPING
Making the brown sugar topping is so simple. This recipe makes only enough for 12 muffins. If you’d like to make a larger batch of the crumb topping for future use you can follow the recipe for my Easy Gluten-Free Caramel Banana Crumb Muffins. You can store your leftover crumb topping in a sealed ziplock bag for up to 3 months in the freezer!
TIPS FOR MAKE THE PERFECT BLUEBERRY MUFFINS
- If you’re a stickler for uniformity I suggest using a large, greased ice cream scoop. It makes the process easier, less messy, and ensures you get the right amount of batter in your muffin tins.
- I also use parchment cupcake liners to keep the muffins from sticking to the pan.
- Allow the muffins to cool in the pan for 2 minutes and then place the muffins on a cooling rack.
DAIRY-FREE BLUEBERRY MUFFINS
This recipe can be made either using dairy or without. Should you wish to make dairy-free blueberry muffins simply use plant-based butter and non-dairy milk. These blueberry muffins will taste just as delicious with whole milk and regular butter.
CAN I USE OTHER GLUTEN-FREE FLOURS LIKE COCONUT, OAT, or ALMOND?
Sure. I only use this brand of flour because it already contains xanthan gum. Any other gluten-free flour should work well.
CAN I USE FRESH BLUEBERRIES vs. FROZEN?
When baking with fruit, I prefer to use the frozen version. I’ve found that frozen blueberries hold up better in the oven than fresh fruit.
CAN I USE EGGS or ANOTHER EGG SUBSTITUTE?
Yes. You can make this recipe using 2 large eggs, or substitute the eggs for 2 ripe bananas or 1/4 cup applesauce. I use applesauce in most of my baked goods. Additionally, I only use mashed in my gluten-free, vegan pancake, and waffle recipes.
Easy Gluten-Free Blueberry Muffins with Brown Sugar Crumb Topping
Gluten-Free Blueberry Muffin Mixture
- 1 1/2 Cup Gluten-Free Flour
- 1 Cup Sugar
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Cup Oat Milk
- 2 Tbsp Flax Egg (replaces 2 eggs)
- 6 Tbsp Water
- 1 Tbsp Vanilla Extract
- 2 Tsp Lemon Juice
- 1/3 Cup Plant-Based Butter Melted
- 1 Tbsp Gluten-Free Coconut Flour
- 1 Cup Frozen Blueberries
Brown Sugar Crumb Topping
- 2 Tbsp Brown Sugar
- 1 Tbsp Sugar
- 2 1/2 Tbsp Gluten-Free Flour
- 1 Tbsp Plant-Based Butter Melted
- Make flax egg by adding 2 tablespoons of flax egg mixture with 6 tbsp of water. Set aside for 5 minutes until the consistency of an egg.
- In a small bowl whisk together flour, sugar, baking soda, baking powder, and salt. (set aside)
- In a medium bowl whisk together milk, flax egg, vanilla, lemon juice, and butter.
- Toss frozen blueberries in 1 tbsp of flour.
- Slowly whisk dry ingredients into the wet mixture until smooth. Fold in blueberries.
- Using a medium ice cream scoop, scoop muffin mixture into baking cups, filling them to the top.
- Sprinkle crumb topping on to muffins.
- Bake for 25-30 minutes. Check muffins at the 25-minute mark by inserting a toothpick into the center of the muffins. once the toothpick comes out clean, remove muffins from the oven and allow them to cool for 10 minutes.
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