I wasn’t going to share these gluten-free blueberry muffins w/ streusel topping 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 gluten free blueberry 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 Muffins w/ Streusel Topping

  • 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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