Gluten Free Blueberry Streusel Muffins
Delicious gluten free blueberry muffins topped with a buttery streusel, soft and moist with no sinking berries.
Equipment
- Muffin pan
- mixing bowls
- whisk
- rubber spatula
- Ice Cream Scoop
Ingredients
Streusel topping
- 90 g plain gluten free flour blend I used Doves Farm Freee
- 50 g light brown soft sugar
- ¼ teaspoon xanthan gum Omit if your gluten free flour blend already contains xanthan gum.
- 45 g cold unsalted butter cubed
Blueberry muffins
- 150 g caster/superfine or granulated sugar
- 1 zest lemon Ideally, use organic unwaxed lemons.
- 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
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 240 g plain gluten free flour blend I used Doves Farm Freee
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum Omit if your gluten free flour blend already contains xanthan gum.
- ¼ teaspoon salt
- 280 g fresh blueberries You can reduce to 210g if you prefer 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 and pre-heat the oven to 375ºF (190ºC). Line 10 holes of a muffin pan.
- Add the sugar and lemon zest to a large bowl and rub the zest into the sugar.
- Add the melted butter, yoghurt, eggs and vanilla, and mix well until combined.
- In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.
- Add the blueberries to the dry ingredients and mix well until coated.
- Add the wet ingredients to the dry and mix until you have a thick batter with no flour clumps.
- Divide the batter evenly between the muffin liners, filling them to the brim.
- Sprinkle each muffin generously with the streusel topping.
- Bake at 375ºF (190ºC) for about 26-28 minutes until golden and a toothpick comes out clean.
- Allow to cool for 5-10 minutes in the pan, then transfer to a wire rack to cool.
Notes
The muffins keep well in a lightly covered container for about 2-3 days.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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