Gluten Free Blueberry Streusel Muffins
If you’re searching for a scrumptious breakfast treat that combines the delightful sweetness of blueberries with a buttery, crumbly streusel topping, then look no further! These Gluten-Free Blueberry Streusel Muffins are not only a perfect way to start your day, but they also make for a fantastic snack any time. With their moist texture, burst of fresh berries, and simply irresistible topping, these muffins are destined to become a favorite in your household. Let’s dive into the details of this mouthwatering recipe!
Why You’ll Love This Recipe:
These Gluten-Free Blueberry Streusel Muffins are not just a delightful indulgence; they are a celebration of flavors and textures. The sweet, juicy blueberries paired with the zesty lemon and the crunchy streusel topping create a delightful harmony that is sure to please any palate. Perfect for breakfast, brunch, or a midday snack, these muffins cater to gluten-free diets without sacrificing flavor or texture. Whether you whip them up for a special occasion or simply to enjoy at home, these muffins are bound to become a beloved recipe in your collection. Enjoy every delicious bite!
Helpful Tips:
Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature for the best mixing results and to create a fluffy texture.
Measuring Flour: For the best results, use the spoon-and-level method to measure your gluten-free flour, rather than scooping directly from the bag, which can lead to excess flour and dry muffins.
Storage: These muffins can be stored in an airtight container at room temperature for up to three days, or you can freeze them for longer storage. Just thaw and enjoy!
Ingredients:
For the Streusel Topping:
¾ cup plain gluten-free flour blend: Ensure you use a quality blend for the best texture.
¼ cup light brown soft sugar: This adds a touch of sweetness and moisture to the topping.
3 tbsp cold unsalted butter, cubed: The cold butter will create those delightful crumbly bits in the streusel.
For the Blueberry Muffins:
¾ cup sugar: A necessary sweetness that complements the tartness of the blueberries.
Zest of 1 lemon: This brightens up the muffin flavor with a refreshing citrus note.
¾ stick unsalted butter, melted and cooled until warm: The melted butter adds richness and moisture to the muffins.
⅓ cup full-fat plain or Greek-style yogurt, room temperature: This creates a tender crumb and adds a lovely tanginess.
2 eggs, room temperature: Eggs are essential for binding and moisture.
½ tsp vanilla bean paste (or 1 tsp vanilla extract): Adds a warm, aromatic flavor that enhances the muffins.
2 cups plain gluten-free flour blend: This is the base of the muffins; make sure to measure accurately.
1¼ tsp baking powder: This helps the muffins rise and become fluffy.
½ tsp baking soda: Works in conjunction with the baking powder for leavening.
½ tsp xanthan gum: This helps to bind the ingredients together (omit if your flour blend already contains it).
1¼ tsp salt: A pinch of salt enhances all the flavors in the muffins.
2 cups fresh blueberries: The star of the show, providing bursts of juicy flavor in every bite.
Directions:
1. Prepare the Streusel Topping: In a medium mixing bowl, combine the ¾ cup of plain gluten-free flour blend and ¼ cup of light brown sugar. Mix these dry ingredients together until well combined. Next, add the cold, cubed unsalted butter to the bowl.
2. Using your fingers or a pastry cutter, work the butter into the flour and sugar until the mixture resembles coarse crumbs. Set aside to allow the flavors to meld while you prepare the muffin batter.
3. Make the Muffin Batter: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
4. In a large mixing bowl, whisk together ¾ cup of sugar and the zest of one lemon until the sugar is fragrant and well combined. Add the melted butter (cooled until warm), ⅓ cup of yogurt, and the two room temperature eggs to the sugar mixture. Beat until smooth and well combined. Incorporate the vanilla bean paste (or extract) into the mixture for that delightful aromatic flavor.
5. In a separate bowl, whisk together the 2 cups of gluten-free flour blend, baking powder, baking soda, xanthan gum (if using), and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
6. Fold in the Blueberries: Gently fold in the 2 cups of fresh blueberries, taking care not to break them apart. The blueberries will create lovely pockets of flavor throughout the muffins.
7. Assemble and Bake: Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full. Generously sprinkle the streusel topping over each muffin, ensuring they are well covered for that irresistible crunch. Bake in your preheated oven for about 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps preserve their moist texture.
