Gluten Free Blueberry Muffins with Cinnamon Streusel Topping

Gluten free Blueberry Muffins surrounded by fresh blueberries and pumpkin seeds.

Gluten Free Blueberry Muffins with Cinnamon Streusel Topping

Everyone loves the crunchy cinnamon streusel topping on muffins and quick breads. This one is made without flour or oats yet gives these muffins the crunch and taste you'd expect from granola.

Course Baking, Breakfast, Muffins

Cuisine Canadian

Keyword cinnamon streusel, gluten free blueberry muffins

Cook Time 25

Servings muffins

Calories 279kcal

Author Cinde Little

Ingredients

Dry Ingredients

1½ cups EGFG gluten free flour blend*
½ cup almond flour** (or more EGFG flour blend)
⅔ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon xanthan gum
½ teaspoon salt

Wet Ingredients

1 cup buttermilk (or yogurt)
⅓ cup cooking oil
1 egg

Add-ins

½ cup blueberries (fresh or frozen)
⅓ cup shredded coconut
⅓ cup chopped walnuts

Cinnamon Streusel Topping

¼ cup brown sugar
1 tablespoon melted butter
1 tablespoon chopped walnuts
1 tablespoon pumpkin seeds
1 tablespoon shredded coconut
½ tablespoon chia seeds
½ tablespoon hemp seeds
1 teaspoon cinnamon

Instructions

Preheat oven to 350°F. Fill muffin pan with paper liners if not using a silicone pan.
In a large bowl combine flours, sugar, baking soda, baking powder, cinnamon, xanthan gum and salt. Whisk to combine.
In a small bowl mix buttermilk, oil and egg. Add to dry ingredients and stir to combine.
Fold in blueberries, nuts and coconut (if using).
Use portion scoop to fill muffin pan.
Generously top each muffin with cinnamon streusel.
Bake in preheated oven 25-27 minutes until nicely browned.
Cool on baking rack for 2 minutes before removing muffins from pan. Transfer to wire rack to cool completely.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

**Muffin recipes are the easiest to make and are perfect for experimenting. I do this with different flours or flour blends. Either oat flour or coconut flour would go well with the ingredients in these muffins.

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