Gluten-Free Blueberry Streusel Muffins

These gluten-free blueberry muffins are soft, fluffy, and packed with juicy berries. Each one is topped with a sweet, crunchy streusel that adds the perfect texture. This recipe gives you tall, bakery-style muffins with a thick batter that helps the blueberries stay evenly spread out instead of sinking to the bottom.

We use full-fat yogurt instead of milk to make the batter thick and moist. This also gives your muffins a better rise. You don’t need a mixer for this recipe—just a bowl and a spoon! The muffins are loaded with lemon zest and fresh blueberries, making each bite fresh and flavorful.

To get tall muffin tops like you see at bakeries, it’s important to fill the muffin cups right to the top. That’s why this recipe makes 10 muffins instead of 12. More batter per muffin means more beautiful tops!

You’ll also love how easy this recipe is to make. The batter and streusel both come together in minutes, and everything bakes in less than 30 minutes.

Ingredients

Streusel Topping

90 g (¾ cup) plain gluten-free flour blend (no xanthan gum)
50 g (¼ cup) light brown sugar
¼ tsp xanthan gum (omit if your flour blend already has it)
45 g (3 tbsp) cold unsalted butter, cut into small pieces

Blueberry Muffins

150 g (¾ cup) caster or granulated sugar
Zest of 1 lemon
85 g (¾ stick) unsalted butter, melted and cooled
75 g (⅓ cup) plain or Greek-style full-fat yogurt, room temperature
2 large eggs (US) or medium (UK), room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
240 g (2 cups) plain gluten-free flour blend (no xanthan gum)
1¼ tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already has it)
¼ tsp salt
280 g (2 cups) fresh blueberries (or reduce to 210g for fewer berries)

Instructions

Make the Streusel

In a bowl, mix the gluten-free flour, brown sugar, and xanthan gum.
Add the cold butter pieces and use your fingers to rub it into the dry mix. Stop when you get small and larger crumbs.
Set the streusel aside.

Make the Muffins

Preheat your oven to 375°F (190°C). Line 10 holes of a 12-cup muffin tin with paper liners.
In a large bowl, add the sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
Add melted butter, yogurt, eggs, and vanilla. Mix until smooth.
In another bowl, mix the flour blend, baking powder, baking soda, xanthan gum, and salt.
Add the blueberries to the dry ingredients and stir until all berries are coated in flour.
Pour the wet mix into the dry mix. Stir everything together with a spoon or spatula. The batter will be thick.
Divide the batter evenly between the 10 muffin liners, filling each to the top.
Sprinkle the streusel topping over each muffin.
Bake for 26–28 minutes or until golden on top and a toothpick comes out clean.
Let muffins cool in the pan for 5–10 minutes, then move them to a rack to cool completely.

Tips & Tricks

Use fresh blueberries: Frozen berries can make the batter too cold and cause uneven baking.
Mix blueberries with flour first: This helps keep them from sinking.
Fill muffin cups to the top: This helps the muffins rise tall and dome-shaped.
Add lots of streusel: The topping gives extra crunch and flavor.
Check for doneness with a toothpick: It should come out clean or with just a few crumbs.

Notes

You can use fewer blueberries (210g) if you like less fruit.
If your gluten-free flour already has xanthan gum, skip adding extra.
Store the muffins in a cool, dry place for 2–3 days.