Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins feature plenty of frozen wild blueberries and a buttery streusel topping. Blending the butter into the dry ingredients first produces beautifully domed bakery-style muffins with a soft tender crumb.
Servings: 12 muffins
Ingredients
Muffins
- 1½ cups Bob's Red Mill 1:1 Gluten-Free Flour
- ¾ cup granulated sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter softened
- ¼ cup avocado oil
- 2 large eggs
- ½ cup sour cream
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon almond extract
- 1 cup frozen wild blueberries
Streusel Topping (Optional)
- 1 cup plus 2 Tablespoons gluten-free flour
- ½ cup light brown sugar
- ½ cup cold butter cut into small pieces
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with parchment liners.
- Make the streusel topping: In a small bowl, combine the gluten-free flour, brown sugar, and salt. Cut in the cold butter until crumbly. Squeeze some of the mixture into larger clumps, then refrigerate while you prepare the muffin batter.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix until the mixture resembles coarse sand and no large pieces of butter remain.
- In a separate bowl, whisk together the oil, eggs, sour cream, milk, vanilla extract, and almond extract until smooth.
- Gradually add the wet ingredients to the flour mixture and mix until a smooth batter forms. Do not overmix.
- Gently fold in the frozen wild blueberries.
- Divide the batter evenly between the muffin liners. Top generously with the chilled streusel.
- Bake for 28-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be 205°F when checked with a digital thermometer.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to finish cooling.
Notes
- Keep the blueberries frozen until you're ready to fold them into the batter.
- Streusel topping is optional.
- Store the muffins in an airtight container at room temperature for 2-3 days.
- Freeze muffins in a freezer-safe container for up to 3 months.
