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Blueberry muffin on a plate with a fork next to it. A plate of blueberry muffins stacked in the background.

Gluten-Free Blueberry Muffins - Small Batch

Stillwood Kitchen
Delicious gluten-free blueberry muffins that are made in a small batch perfect for a small household
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 6
Calories 379 kcal

Ingredients
  

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

  • 1/4 cup Butter, softened
  • 1/2 cup Sugar
  • 1/4 cup +2 tbsp Plain Yogurt Can sub in vanilla yogurt.
  • 1 Egg
  • 1/2 tsp Vanilla extract Omit if using vanilla yogurt
  • 1 tsp Lemon zest
  • 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
  • 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.
  • In a small bowl combine the flour, baking powder, and pinch of salt.
  • Add the flour mixture to the butter/sugar/yogurt 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

To line the muffin pan, add a liner to each corner then 2 in the middle to help the muffins rise.
Store at room temp for up to 3 days.
 

Nutrition

Serving: 1gCalories: 379kcalCarbohydrates: 63gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 575mgPotassium: 50mgFiber: 1gSugar: 29gVitamin A: 374IUVitamin C: 2mgCalcium: 112mgIron: 0.3mg
Keyword blueberries, gluten-free, muffins, small batch
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