If you’re a fan of baked goods that are both sweet and savory, warm and comforting, then these gluten free blueberry crumble muffins are sure to become your new favorite treat! With their soft, fluffy interior bursting with fresh blueberries and a buttery crumble topping, these muffins are simply irresistible!

But here’s the best part: blueberry muffins aren’t just a grab-and-go indulgence — they’re surprisingly easy to make at home, and when you do, the results are fresher, juicier, and way more satisfying than anything from a package.

Whether you enjoy one as a morning treat, a snack with coffee, or a sweet note to end the day, there’s something timeless about this bakery favorite!

Variations to Try

• Lemon Zest: Add a teaspoon of lemon zest to the muffin batter for a citrusy twist that complements the blueberries perfectly.
• Almonds: Sprinkle slivered almonds on top of the crumble for added texture and flavor.
• ‍Other Berries: Swap out blueberries for raspberries, strawberries, or blackberries if you’re feeling adventurous.

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Key Ingredients for Gluten Free Blueberry Crumble Muffins

For the Muffins:

• Gluten Free Flour: A blend of gluten free flour is the base for this recipe, giving the muffins their light and fluffy texture.
• Brown Sugar: Brown sugar sweetens the batter, balancing the tartness of the blueberries.
• Baking Powder & Baking Soda: These leavening agents help the muffins rise and become airy.
• Eggs: Eggs bind the ingredients together while adding richness to the batter.
• Butter: Melted butter adds a wonderful flavor and moisture to the muffins.
• Applesauce: Applesauce adds natural sweetness and moisture.
• Maple Syrup: Along with a little brown sugar, maple syrup helps to boost the sweetness.
• Lemon Juice: A little pop of citrus, which pairs beautifully with blueberries.
• Greek Yogurt: Greek yogurt adds protein and moisture to the muffins.
• Milk: Milk makes the batter smooth and helps to create that soft texture you love in muffins.
• Vanilla: Enhances the flavor of the muffins.
• Blueberries: The star of the show! Fresh or frozen blueberries are folded into the batter for bursts of fruity goodness in every bite.

For the Crumble Topping:

• Gluten Free Flour: The crumble topping uses flour as a base to create a thick, crumbly texture.
• Butter: Cold butter is cut into the flour to make the crumble’s signature texture.
• Brown Sugar: Brown sugar adds a rich, caramel-like flavor to the topping.
• Oats (Optional): For extra crunch and heartiness, add rolled oats to the topping.

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How to Make Gluten Free Blueberry Crumble Muffins

Step 1: Optional: the Blueberries

In a small saucepan, heat the blueberries and powdered sugar Lightly mash with a fork. Then, set aside to cool.

Step 2: Preheat the Oven

Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin to prevent the muffins from sticking.

Step 3: Mix the Muffin Batter

In a large mixing bowl, whisk the applesauce, butter, brown sugar, maple syrup, lemon juice, Greek yogurt, eggs, milk, and vanilla. Next, whisk in the baking soda, baking powder, salt, and gluten free flour blend. Be careful not to overmix!

Step 4: Make the Crumble Topping

In a small bowl, combine the gluten free flour and brown sugar. Then, cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set the crumble aside.

Step 5: Add the Blueberries

Gently fold the blueberries into the muffin batter. If you’re using frozen blueberries (without the optional first step), it helps to toss them in a bit of flour first to keep them from sinking to the bottom during baking.

Step 6: Fill the Muffin Tin

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 of the way full. Sprinkle the crumble topping generously over each muffin.

Step 7: Bake

Place the muffin tin in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.

Step 8: Cool, Drizzle, and Enjoy!

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, melt the butter. Then, whisk in the lemon juice and powdered sugar until a thick glaze forms. Add a bit more lemon juice or powdered sugar, until the desired consistency is reached. Use a spoon to drizzle over the cooled muffins. 

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How to make moist blueberry muffins?

The keys to creating a moist muffin include- using applesauce and Greek yogurt, avoiding overmixing, and using room temperature ingredients.

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Craving more???

Gluten Free Orange Sheet Cake

Gluten Free Lemon Brownies

Gluten Free Strawberry Shortcake