Gluten-Free Blueberry Streusel Muffins
These Gluten-Free Blueberry Streusel Muffins are soft, fluffy and packed with juicy blueberries, finished with a buttery crisp crumb topping.
Servings: 12 muffins
Calories: 263kcal
Ingredients
Streusel topping
- 30 g sorghum flour
- 30 g almond flour (called ground almonds in UK)
- 15 g cassava flour
- 35 g light soft brown sugar
- 30 g unsalted butter softened
- ⅛ teaspoon salt
Muffins
- 100 g sorghum flour
- 100 g almond flour (called ground almonds in UK)
- 50 g cassava flour
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 100 g caster sugar
- 50 g light soft brown sugar
- 60 g unsalted butter melted
- 2 eggs
- 2 teaspoons vanilla extract
- 160 g Greek yoghurt
- 175 g blueberries
Instructions
- Pre-heat oven to 220°C / 200°C fan assisted / gas mark 7 / 425°F. Line a 12 hole regular sized muffin tin with muffin cases.
- Prepare streusel topping first by whisking together the sorghum flour, almond flour, cassava flour, brown sugar and salt in a bowl.
- Add the softened butter in and rub together with your fingertips until you create a sandy texture. Set aside whilst you prepare the main muffin mixture.
- In a large mixing bowl, whisk together the sorghum flour, almond flour, cassava flour, baking powder, bicarbonate of soda and salt. Reserve 2 teaspoons for mixing with the blueberries.
- In a separate bowl, whisk together the sugars, eggs, Greek yoghurt, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the blueberries into a smaller mixing bowl and remove a small handful for dotting on the top of the muffins.
- Sprinkle in the 2 teaspoons of reserved flour mix and toss together so the blueberries are coated in flour.
- Stir the rest of the blueberries into the batter.
- Divide the muffin batter evenly into the prepared muffin cases.
- Dot in the remaining blueberries so there’s 1-2 in the top of each muffin.
- Scatter the streusel topping equally over the top of each muffin.
- Place the muffins in the oven and bake at the high temperature for 5 minutes. Turn oven down to 180°C / 160°C fan assisted / gas mark 4 / 350°F and bake for a further 20 minutes.
- Once baked, immediately remove the muffins from the tin and allow to cool on a wire rack completely.
Video
Notes
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Almond flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
Flour substitutions. You can swap the sorghum flour for buckwheat flour or oat flour. You can swap the cassava flour for tapioca flour. I don’t recommend swapping out the almond flour here as it’s the density of almond flour which is giving the muffins enough structure to suspend the blueberries. I also don't recommend using an all-purpose gluten-free flour as since this recipe does not contain any xanthan gum you will not achieve the same results - the muffins will not hold together.
Measuring the melted butter. To ensure accuracy I measure my butter after melting as you do lose some butter in the saucepan as you are melting it.
How To store. You can store the muffins in an airtight container (but preferably tin rather than plastic as it plastic will keep the muffins too moist). Then store them in a cool dark place for up to 5 days.
How To freeze. You can freeze the muffins successfully for up to 3 months. Place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, you can thaw them individually at room temperature for about 2 hours.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 muffin.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 119mg | Fiber: 2g | Sugar: 18g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg