Gluten-Free Blueberry Muffins - Small Batch
Perfect for when you don’t want to make a lot, these small batch gluten-free blueberry muffins are a delicious and perfect treat.
I love blueberry muffins and since my kids are away at school making a large batch just doesn’t work for us anymore. So I’m finding myself in the small batch era, where we still can have a tasty treat and not tons of leftovers.
Why You'll Love This Recipe
As I stated before it’s a sweet treat without tons of leftovers you’re scrambling to finish. You will find it’s perfect for a small family as it makes six muffins. Or if you’re on your own or it’s just the two of you then it’s will be a nice weekend treat whether it’s breakfast, late afternoon snack, or an after dinner dessert. In addition, it’s great if you’re hosting or attending a small dinner party or brunch.The muffins are a good size and just right for dessert or with a cup of tea or coffee.
Ingredients
Flour – Gluten-Free or All-Purpose Flour
Sugar – Regular Granulated Sugar
Lemon Zest – For a hint of lemon flavor
Butter – Unsalted butter works best but if you only have salted butter don’t add any to the batter.
Baking Powder – To help the muffins rise
Plain Yogurt – You can substitute in vanilla yogurt instead just omit the vanilla extract if you do.
EggsÂ
Vanilla Extract – For flavor
Fresh Blueberries
Salt
Instructions
Make the Streusel
- In a small bowl mix together the flour, baking powder and salt, lemon zest, and sugar. Â
- Cut the butter into small cubes then mix into the flour mixture using your fingers or a fork until it is mixed in well.
- Â Place the bowl in the refrigerator while you make the batter.
Make the Batter
- Using a mixer, beat butter and sugar until light and fluffy.Â
- Whisk in the egg and yogurt.
- Add in the lemon zest, and vanilla extract and mix.
- Add in the flour, baking powder, and salt then mix until just combined.
- In a small bowl toss the blueberries with a teaspoon of flour. Then gently fold the blueberries into the batter.
- Line a standard muffin pan with six muffin/cupcake liners. I usually do one each corner and two in the center.
- Fill the muffin liners to the top.
- Gently sprinkle the streusel topping over the muffins.
- Bake at 370°F for 23-27 minutes or until lightly browned and a tester comes out clean or with a few moist crumbs.
- Cool in the muffin pan for 5 minutes then remove to cooling rack.
Recipe Substitutions
- If you are not gluten-free you can use regular all-purpose flour.
- You can use vanilla yogurt in place of plain yogurt, just omit the extra vanilla extract.
Storage Tips
Store muffins covered at room temperature up to 3 days.
Gluten-Free Blueberry Muffins - Small Batch
Materials
Streusel Topping
- 3 tbsp Gluten-Free/All- Purpose Flour Make sure GF flour has xanthan gum in the mix.
- 3 tbsp Sugar, granulated
- 1/2 tsp Lemon Zest
- 1 1/2 tbsp Butter, cold cut into small pieces.
Muffin Batter
- 1 cup + 1 tsp separated Gluten-Free/All-Purpose Flour Make sure GF flour has xanthan gum in the mix.
- 1 tsp Baking Powder
- pinch Salt
- 1/4 cup Butter
- 1/2 cup Sugar
- 1/4 cup +2 tbsp Plain Yogurt Can sub in vanilla yogurt.
- 1 Egg
- 1 tsp Lemon zest
- 1/2 tsp Vanilla extract Omit if using vanilla yogurt
- 3/4 cup Blueberries, fresh
Instructions
Make the Streusel
- In a small bowl combine the flour, sugar, and lemon zest.
- Cut in the butter using either a fork or you fingers until the flour mixture resembles course crumbs with some bigger chunks.
- Place in the refrigerator while you make the muffin batter.
Make the Muffin Batter
- Pre-heat oven to 370 ℉. Line a muffin pan with 6 muffin liners.
- In a large bowl or using a stand mixer combine the butter and sugar. Beat until light and fluffy.
- Mix in the yogurt and the egg.
- Add in the lemon zest and vanilla.
- Add in the flour mixture and mix until just combined.
- Add the blueberries to a small bowl and combine with 1 tsp of flour. Toss until the blueberries are lightly coated. Then gently stir the blueberries into the batter.
- Scoop the batter into the muffin tin until each liner is full. Then sprinkle with the streusel topping.
- Bake for 23-27 minutes or until tester inserted in the center comes out with only a few crumbs.
- Let cool in muffin pan for 5 minutes then remove the muffins and place on a cooling rack to finish cooling.
Notes
Nutrition
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