The streusel toppings were similar, but the topping with real butter had more crunch. I like that the insides were fluffy rather than crumbly. Both tasted very good, but my preference for the two is Cup4Cup. Here's a side by side look at how the Cup4Cup muffins ( recipe made with gluten-free oat milk & no other modifications) and the Bob's Red Mill muffins ( recipe made dairy-free with gluten-free oat milk and vegan butter for the topping) compare to one another. I also believe that King Arthur Measure For Measure Flour would work well too! Bob's makes very good gluten-free quick breads, and these muffins are no different. Some of my most successful recipes have been thanks to this flour, including gluten-free croissants, bagels, empanadas, coffee cake, and even homemade pasta!Ĭup4Cup produces the best muffins, based on this recipe, but Bob's Red Mill is a very close second for a dairy-free option. Cup4Cup has been my favorite gluten-free flour blend for more than ten years.
I've tested these gluten-free blueberry streusel muffins with two types of flour: Cup4Cup Multipurpose Blend and Bob's Red Mill 1:1 Baking Flour ( blue bag, not the red bag).
Folding just means gently stir in the blueberries.Īfter that, you'll scoop out the batter into a muffin tin either greased or lined with silicone liners.įinally, you'll combine the brown sugar, cinnamon, gluten-free flour, and unsalted butter and sprinkle that mixture over each muffin before baking! Gluten-Free Flour For These Muffins Last, you'll fold in the blueberries (if you're thinking of Schitt's Creek by me saying fold in and thinking "Fold in the cheese, DAVID!", I am too). Next, you'll combine the wet ingredients and whisk them together.įinally, you'll pour the wet ingredients into the dry, and stir until well combined. Like most muffin or quickbread recipes, you will combine the dry ingredients and whisk them together.
BLUEBERRY MUFFIN RECIPE WITH CRUMB TOPPING HOW TO
We'll also add some gluten-free flour to it as well.Ĭold unsalted butter: This is the fat content for the streusel topping.Ĭinnamon: Because, yum! How To Make Blueberry Muffins Oil of choice: You can use vegetable or canola oil, melted coconut oil, or whatever oil you prefer.īlueberries: Fresh or frozen - both work great!īrown sugar: This will be the sweetness and texture for the streusel topping. Any milk will do the trick!Įggs: We use 2 eggs in the recipe for extra lift and fluffiness. Milk of choice: I've tested this recipe with multiple types of milk - regular cow's milk, almond, and oat. Gluten-Free Flour: See below for my suggestions on brands. This recipe has a mix of gluten-free flour, butter, brown sugar, and a pinch of cinnamon, which takes blueberry muffins to the next level of sweetness and deliciousness. Streusel is a German word which refers to a mixture of butter, flour, and sugar. You know those blueberry muffins you see at coffee shops? They are usually oversized and have a crispy, cinnamony topping? That's what you're getting with these gluten-free blueberry streusel muffins! Soft and sweet muffins, packed with blueberries, and a nice crumbly, streusel topping for extra crunch. About These Gluten-Free Blueberry Muffins
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