Moist Gluten-Free Blueberry Coffee Cake Muffins

Instructions

Below are clear, step-by-step directions to make these gluten free blueberry coffee cake muffins. Full ingredient amounts and baking times are included in the recipe card later in the post.

Make the crumb topping: In a small bowl combine 1/2 cup gluten free flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking powder and 1/4 teaspoon kosher salt. Add 6 tablespoons chilled, cubed unsalted butter and work it in with your fingers until coarse crumbs form. Refrigerate the topping while you prepare the batter so it stays crumbly and firm.

Prepare the muffin batter: Preheat the oven to 350°F (175°C). In a medium bowl whisk together 2 cups gluten free flour, 1 tablespoon baking powder, 1/2 teaspoon kosher salt and 2 teaspoons ground cinnamon. In a large bowl, cream 8 tablespoons butter with 3/4 cup brown sugar until light and smooth. Beat in 1 tablespoon vanilla and 1 egg. Alternate adding the milk (about 2/3 cup) and the dry ingredients in three additions, mixing until just incorporated. Gently fold in 1/2 cup fresh blueberries by hand to avoid breaking them.

Assemble and bake: Line a 12-cup muffin tin and spoon the batter evenly into the cups. Sprinkle the chilled crumb topping over each muffin, pressing lightly so it adheres. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the crumbs are golden. Allow the muffins to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.

Gluten Free Blueberry Coffee Cake Muffins

These gluten free blueberry coffee cake muffins are bursting with fresh blueberries and finished with a buttery brown sugar crumb for a perfect brunch or breakfast treat.

Ingredients

Crumb Topping

• 1/2 cup gluten free flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, cubed and chilled

Blueberry Coffee Cake Muffins

• 2 cups gluten free flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 8 tablespoons butter
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1 egg
• 2/3 cup milk (or dairy-free alternative)
• 1/2 cup fresh blueberries

Instructions (Condensed)

1. Make the crumb topping: combine dry topping ingredients, cut in cold butter, refrigerate.
2. Preheat oven to 350°F (175°C). Whisk dry muffin ingredients together.
3. Cream butter and brown sugar, add vanilla and egg. Alternate adding milk and dry mixture, mixing until just combined.
4. Fold in blueberries. Divide batter among 12 lined muffin cups and top with crumb mixture.
5. Bake 20–25 minutes until set. Cool 10–15 minutes in pan, then transfer to a rack.

Tips & Variations

For best results, use fresh or well-drained frozen blueberries to avoid excess moisture. If using frozen blueberries, fold them into the batter straight from the freezer and do not thaw to prevent color bleed. Substitute a dairy-free milk and vegan butter to make these muffins dairy-free; reduce baking time slightly and watch for doneness. For a nuttier crumble, add 1/4 cup chopped pecans or walnuts to the topping. You can also swap the vanilla for almond extract for a different flavor profile.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins individually wrapped in plastic and stored in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven or microwave before serving.

Nutrition Facts