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Gluten Free Blueberry Streusel Muffins

Gluten Free Blueberry Streusel Muffins

Deliciously soft and moist gluten free blueberry muffins topped with buttery streusel.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Muffins
Cuisine Baked Goods
Servings 10 muffins
Calories 220 kcal

Equipment

  • muffin pan
  • Mixing Bowls
  • Whisk
  • rubber spatula
  • scooper

Ingredients
  

Streusel topping

  • 90 g plain gluten free flour blend Use a blend without xanthan gum
  • 50 g light brown soft sugar
  • 0.25 teaspoon xanthan gum Omit if your flour blend contains xanthan gum
  • 45 g cold unsalted butter cubed

Blueberry muffins

  • 150 g caster/superfine or granulated sugar
  • 1 zest lemon Ideally organic unwaxed
  • 85 g unsalted butter melted and cooled until warm
  • 75 g full-fat plain or Greek-style yoghurt room temperature
  • 2 US large/UK medium eggs room temperature
  • 0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 240 g plain gluten free flour blend Use a blend without xanthan gum
  • 1.25 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon xanthan gum Omit if your flour blend contains xanthan gum
  • 0.25 teaspoon salt
  • 280 g fresh blueberries or reduce to 210g for 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 crumbly.
  • Set aside until needed.

Blueberry muffins

  • Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and prepare muffin pan.
  • Add sugar and lemon zest to a bowl and rub the zest into the sugar.
  • Add melted butter, yoghurt, eggs, and vanilla, mixing until combined.
  • In a separate bowl, whisk together gluten free flour blend, baking powder, baking soda, xanthan gum and salt.
  • Add blueberries to the dry ingredients and mix until coated.
  • Add wet ingredients to dry and mix into a thick batter.
  • Divide the batter evenly between the muffin liners, filling to the brim.
  • Top each muffin generously with streusel topping.
  • Bake for about 26-28 minutes until golden brown and a toothpick comes out clean.
  • Cool in the pan for 5-10 minutes, then transfer to a wire rack.

Notes

These muffins can be stored lightly covered in a cool dry place for about 2-3 days.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword Bakery Style, blueberry, desserts, gluten free, Muffins, streusel
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