Quick Description:
These gluten-free blueberry muffins are soft, moist, and full of fresh blueberries with a sweet cinnamon streusel topping. Perfect for a gluten-free treat, these muffins are both delicious and easy to make, with a burst of classic blueberry flavor in every bite.
Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 22-27 minutes
- Total Time: 32-37 minutes
- Servings: 12 muffins
- WW Points per Serving: 5 points (estimated, varies by ingredients)
Ingredients List:
For the Streusel:
- ½ cup 1:1 gluten-free flour
- ¼ cup brown sugar
- 1 ¼ teaspoon cinnamon
- 2 tablespoons melted butter
For the Blueberry Muffins:
- ½ cup almond milk (room temperature)
- ½ teaspoon apple cider vinegar
- 2 ½ cups 1:1 gluten-free flour
- ¼ cup brown sugar
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ⅓ teaspoon salt
- 2 cups blueberries (fresh)
- ¼ cup butter olive oil
- ¼ cup butter (melted)
- ½ cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 2 ½ teaspoons Singing Dog Vanilla
Instructions:
-
Make the Streusel:
In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, and melted butter. Mix until crumbly and set aside. -
Prepare the Wet Ingredients:
In a liquid measuring cup, mix the almond milk and apple cider vinegar. Set aside to allow it to curdle and create a plant-based buttermilk. -
Combine the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, brown sugar, white sugar, baking powder, and salt. Add the fresh blueberries and gently mix them in, coating them with the dry ingredients to prevent them from sinking to the bottom during baking. -
Mix the Wet Ingredients:
In another large bowl, whisk together the olive oil, melted butter, sour cream, eggs, vanilla, and the almond milk mixture. -
Combine Wet and Dry Ingredients:
Carefully pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. The batter may be slightly lumpy, and that’s okay—don’t overmix. -
Fill the Muffin Tin:
Line a 12-count muffin tin with muffin liners. Use a cookie scoop to evenly divide the batter between the muffin cups. Top each muffin with the streusel mixture. -
Bake:
Preheat the oven to 425°F (220°C). Bake the muffins for 22-27 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Dietary Info:
- Gluten-Free
- Moist and Tender
- Packed with Blueberry Flavor
- Versatile (can be made dairy-free)
Recipe Variations and Serving Suggestions:
-
Flavor Variations:
- Use other fresh berries such as raspberries or blackberries for a twist on the classic.
- Add a handful of chopped nuts like walnuts or pecans for extra crunch.
-
Serving Suggestions:
- Serve as a quick breakfast or snack with a cup of coffee or tea.
- Perfect for an afternoon treat with a dollop of whipped cream or yogurt.
Storage and Make-Ahead Information:
-
Storage Instructions:
Store muffins at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months in a freezer-safe bag or container. -
Make-Ahead Tips:
These muffins can be made ahead of time and stored for up to a week. You can also freeze them and reheat them as needed.
Optional Personal Story or Additional Notes:
I love making these gluten-free blueberry muffins because they’re so soft, tender, and bursting with blueberries. The cinnamon streusel topping is a great touch, making them extra special for any occasion. They’re perfect for family breakfasts or just as a sweet treat throughout the day!
Nutritional Values (per serving):
- Calories: 338 kcal
- Carbohydrates: 52g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0.2g
- Cholesterol: 48mg
- Sodium: 246mg
- Potassium: 58mg
- Fiber: 4g
- Sugar: 29g
- Vitamin A: 290IU
- Vitamin C: 2mg
- Calcium: 118mg
- Iron: 2mg
