Fluffy 25-Minute Gluten Free Blueberry Muffins (with Crumb Topping)

5 from 1 vote

Fluffy 25-Minute Gluten Free Blueberry Muffins (with Crumb Topping)

Your mornings just got better with these fluffy 25-minute gluten free blueberry muffins. They are packed with juicy blueberries and topped with a sweet crumble that all muffins deserve. They are simply made with everyday ingredients. These muffins are light, moist, and will keep your belly happy until lunchtime.

Prep Time10

Cook Time25

Total Time25

Course: Breakfast, Sweet Treats

Cuisine: American

Keyword: blueberry muffins, fluffy gluten free blueberry muffins, gluten free blueberry muffins

Servings: Muffins

Calories: 223kcal

Author: Chandice Probst

Cost: 15

Ingredients

¼ cup butter
¼ cup olive oil
1 cup brown sugar
½ cup sugars
2 eggs
1 teaspoon gluten-free vanilla
¾ cup vanilla yogurt OR sour cream
½ cup milk
1 teaspoon lemon juice or ½ fresh lemon squeezed
⅓ cup almond flour
2 cups gluten-free all-purpose flour
2 teaspoon baking powder
½ teaspoon xanthan gum
1-2 cups blueberries fresh or frozen (thawed and drained)

Crumble Topping

½c cup gluten free all purpose flour
½ cup sugar
½ teaspoon ground cinnamon
¼ cup butter, softened

Instructions

Preheat oven to 375 degrees.
Using a stand mixer, cream together butter, sugars, eggs, olive oil and vanilla. Add yogurt (or sour cream), milk, and lemon juice. Combine all dry ingredients and mix well.
Add dry ingredients a little at a time to the wet mixture. Mix until well blended.
Fold in blueberries to distribute evenly throughout the batter. Using an ice cream scoop, scoop batter into paper lined muffin tins.
Make streusel crumb topping by mixing sugar, cinnamon, butter and flour in a bowl with a fork until crumbly but combined. Top muffins with crumble topping.
Bake for 26-28 minutes or until a toothpick in the center comes out clean.

Notes

Storing leftovers: Store completely cooled muffins in an airtight container or ziplock baggie at room temperature for up to 3 days. Or, store them in the fridge for a week.

How to make ahead: Prepare the batter the night before and store in the fridge. Scoop and bake the next day for fresh muffins when you need them.

Can I freeze blueberry muffins?

Yes, you can freeze these muffins for an easy peasy breakfast. Once the muffins have cooled completely, place them in a ziplock baggie or freezer safe container and freeze for up to 3 months. Let them thaw at room temperature or microwave for 15-20 seconds when you're ready to enjoy.

Nutrition