Just because your gluten free that does not mean you should be deprived of the pleasure of really good blueberry muffins. Or streusel. Especially streusel.
Don't let the long ingredients list scare you. It's just as easy to scoop 15 ingredients into a bowl as it is 5. Just gather your ingredients ahead of time so you're not running all over the kitchen, digging through cupboards only to discover you're out of baking powder. If you haven't done much gluten free baking and are perplexed by a few of the ingredients, you'll probably find most, if not all of them, at your local grocery or health food store. Or, you can do what I do and order them on Amazon.
Just like my gluten free banana muffins and chocolate cinnamon ricotta muffins, I dare anyone to detect that they are gluten free. They are exactly what a blueberry muffin should be - tender, sweet, hinting of cinnamon and nutmeg and bursting with juicy blueberries.
So perfect in the morning with a steaming cup of coffee.
You could, of course, bake them naked, without the streusel, and simply dust them with cinnamon sugar when they are hot out of the oven. But, I don't know why you would ever do that, because let's face it. These muffins are all about the streusel. That buttery, sweet cinnamony streusel.
These will keep for a couple of days, and you could certainly freeze them, wrapped individually, keeping them on hand for busy mornings or an afternoon coffee break. But, if you do want to freeze a few, I suggest making a double batch because it's unlikely that the whole batch won't be devoured about 10 minutes after you pull them out of the oven.
There are so many ways you can make this recipe your own...
- Adjust the ratio of almond flour, oats and gluten free all purpose flour substitute to taste. For example, use a ½ cup of almond flour and eliminate the oats all together. Or vise versa. Try adding some chopped nuts or seeds. Whatever. Just make sure you add enough melted butter to keep everything moist.
- Use milk, almond milk or yogurt instead of the sour cream.
- For muffins with more texture, use ¼ cup almond flour and ¼ cup flax (instead of ½ cup flax).
- Substitute oil for the butter.
- Eliminate the apple sauce and use ½ cup butter or oil. Or increase the amount of apple sauce and reduce the amount of fat accordingly.
- Use black berries or raspberries or some combination of mixed berries.
- Eliminate the berries all together and replace with chocolate chips.
More Delicious Gluten-Free Recipes:
- Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Gluten Free Chocolate Peanut Butter Bars
- Gluten free Chocolate Almond Cherry Oatmeal Cookies
- Gluten free Double Chocolate Cinnamon Ricotta Muffins
- The Best Gluten Free Banana Muffins
- 1 cup gluten free all-purpose flour substitute
- ½ cup oat flour
- ½ cup ground flax seed meal
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- ½ cup sour cream
- ¼ cup butter, melted and cooled
- ¼ cup unsweetened apple sauce (homemade or store bought)
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups fresh or frozen blueberries
FOR THE STREUSEL
- ¼ cup gluten free all-purpose flour substitute
- ¼ cup almond flour
- ¼ cup old fashioned oats
- ¾ teaspoon cinnamon
- ¼ teaspoon xanthan gum
- 4 tablespoon butter, melted
MIX THE STREUSEL
- Combine all the dry ingredients in a small bowl until combined.Pour in the butter and stir until all the dry ingredients are moistened. Set aside.
- Preheat oven to 375 degrees and position a rack in the center of the oven. Grease muffin pan(s) (enough for 12-15 muffins) or line with paper baking cups.
- Mix dry ingredients in a medium bowl or the bowl of a standing mixer.
- Combine sour cream, melted butter, apple sauce, eggs, vanilla and almond extract in a small bowl with a wire whisk just until combined.
- Pour the wet ingredients into the dry ingredients and mix until combined - with a wooden spoon, a hand held mixer or a standing mixer fitted with the paddle attachment.
- Stir in the blueberries.
- Spoon the batter into the muffin cups. *I like a high streusel to muffin ratio, so I fill each cup only about half full to leave plenty of room for streusel. I even gently press the batter into each cup with my fingers for maximum streusel space.
- Sprinkle each muffin with a generous amount of streusel.
- Bake for 18-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack and serve.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 354mgCarbohydrates: 32gFiber: 3gSugar: 14gProtein: 5g