Glorious {Gluten-Free} Blueberry Streusel Muffins

I wasn’t going to share these muffins with you today.


If you read my latest Fun Friday post, you know that I had fully intended to spend a little time relaxing this weekend, which to me, includes time AWAY from my computer…

But once I made these muffins this morning, I knew it wouldn’t be fair to NOT share them with you.

They are THAT good!

The recipe comes from Gluten-Free Baking Classics by Annalise G. Roberts.  It is one of the first gluten-free cookbooks I ever bought, and still one of my favorites for gluten-free baked goods and desserts.

I’m not sure if it’s the touch of nutmeg, or the streusel topping, but there is something really yummy about these muffins.  I hope you try them and let me know if you like them as much as I did!

{Gluten-Free} Blueberry Streusel Muffins

  • 2 cups Brown Rice Flour Mix {See recipe below OR use your favorite gluten-free flour blend}
  • 2/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon nutmeg {to taste}
  • 1 1/2 cups unsweetened fresh blueberries {OR you can make 1/2 the batter with chocolate chips which my kids wanted, and 1/2 with fresh blueberries}
  • 1/2 cup milk
  • 1/2 cup vegetable oil {I used Spectrum expeller pressed safflower oil which is high in monounsaturated fats}
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Streusal Topping {See recipe below}
  1. Preheat oven to 375 degrees.  Position rack in center of oven and spray muffin pan with cooking spray.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Combine milk and oil in a small bowl.  Beat in eggs and vanilla.  Add liquids to blueberry mixture and stir until just blended.
  4. Stir in fresh blueberries, or divide batter in half and add 3/4 cup chocolate chips to half the batter and 3/4 cup blueberries to the other half.
  5. Fill muffin tins 2/3 full and sprinkle with Streusel topping.  Bake18-25 minutes until light golden.  Remove muffins from pan and serve immediately or cool on rack.

Food Philosopher TM Brown Rice Flour Mix

  • 2 cups Brown rice flour, extra finely ground {Or you can use 1 cup brown rice flour and 1 cup sorghum flour like I did}
  • 2/3 cup Potato starch
  • 1/3 cup Tapioca flour

Combine all ingredients until well blended.  You can store any remaining flour in the refrigerator, and you can also double or triple the amounts to have extra gluten-free flour on hand.

Streusel Topping

  • 1/2 cup Brown Rice Flour Mix {See recipe above}
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons unsalted butter, melted

Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend.  Pour in butter and stir until all dry ingredients are moistened.  Break into small pieces with spoon.


Enjoy with fresh mixed berries and a steaming hot cup of coffee or tea!

What did you have for breakfast this morning???

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  1. This muffins look amazing! Yum!
    On the weekends, I try to limit my computer time, but I always just love to see what my favorite bloggers are up to!

  2. Those are the MOST photogenic muffins I have ever seen in my life! Gorgeous! 🙂 And I bet they were delicious as well!

  3. Your muffins look scrummy with that streusel topping. I want one soon. 🙂

  4. i am in love with gluten free baking lately. these muffins look scrumptious! love the streusel topping :D. i would love to try and veganize this recipe!

  5. They look gorgeous! That topping!

  6. It would have been mean to withhold that from us. They look great. I need photography tips from you too because your food looks so alluring all the time. I didn’t have breakfast yet, off for a run. I plan on testing out a tarragon?? smoothie. A twitter friend suggested it. We’ll see, muffin may be a safer bet.

  7. Thank you too for retweeting my post friday, what a heated debate- lived it.

  8. Mmm…you had me a streusel! 😉

  9. great muffins your so good at gluten free cooking

  10. These look every bit as good if not better than blueberry muffins with regular flour. Do you use the brown rice flour in your mix to be healthier? Could white rice flour be substituted and still have good taste/texture? I’m trying to test some GF cupcakes because I’ve gotten some requests.

  11. Thanks so much fr all your comments.

    Junia-I think it would be very easy to veganize the recipe 🙂

    Lauren-Loved your heated debate!

    Xiaolu-Yep, I use the brown rice flour and sorghum to make it a little healthier. You can also try some quinoa and or millet flour as well. Wish I were in DC to try your cupcakes!

  12. They look fabulous EA!! Mouth is watering now!!

  13. oh! How delicious do these look!!?? Thanks for sharing today!

  14. Wow these look great and your food photography is gorg!

    Thanks for stopping by and saying hi, one San Diegan to another..keep in touch!! 🙂

  15. Oh and I also make a vegan GF bloob streusal muffin…They’re so easy and always a hit 🙂

  16. So glad you decided to share, those look amazingly good! My breakfast smoothies are not quite as exciting although pretty tasty.

  17. Cindy Emmerson says:

    thank you for such a great recipe. I am sending gf muffins to camp with my son and it worked great. I doubled the recipe and made blueberry and apple,cinnamon sugar muffins. Your recipe for AP flour is about the simplest I have found yet, and I am pleased with it for this use. Can’t wait to try another recipe with it. Thanks again!

    • Hi Cindy, You’re most welcome and thanks so much for sharing your delicious experience with me-I’m glad you and your son enjoyed the muffins! I love your idea to add apples as well-will definitely try this the next time I make the muffins for my family 🙂 Cheers!


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