One day I thought what if I stuffed my small batch gluten-free blueberry muffins with crumble? So, I did it! And it was phenomenal! This recipe tastes like a blueberry muffin stuffed with cinnamon coffee cake from Starbucks. What could be better?
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
This easy and simple small batch gluten-free blueberry muffin recipe tastes delicious and requires simple ingredients that you probably have in your kitchen. The crumble gives the muffin a light and airy texture that will knock your socks off!!
If you're looking for more gluten-free muffin recipes, you must check out my triple chocolate chip muffins and my traditional gluten-free orange glaze muffins.
Jump to:
- Why You'll Love this Recipe
- Ingredients for Crumbled-Stuffed Blueberry Muffins
- How to Make Crumbled-Stuffed Blueberry Muffins
- Substitutions for Crumble-Stuffed Muffins
- Variations for Crumble-Stuffed Muffins
- Equipment I Use + Love
- How to Store Blueberry Muffins
- Top tip
- Small Batch Gluten-Free Blueberry Muffins (stuffed with crumble)
Why You'll Love this Recipe
These small-batch gluten-free blueberry muffins are moist, delicate, and perfect for brunches, snacks, and quick breakfasts. These are so special because they're stuffed with a buttery crumble that gives the muffins an extra kick. It's a modern take on classic blueberry muffins. Fresh, juicy blueberries also give this recipe extra flavor.
Ingredients for Crumbled-Stuffed Blueberry Muffins
These gluten-free blueberry muffins stuffed with crumble topping use easy-to-find ingredients.
- Gluten-free flour: I use King Arthur's Gluten-free Flour in this recipe.
- Organic baking powder: I use Bob’s Red Mill.
- Organic granulated sugar
- Whole milk
- Unsalted butter
- Eggs
- Brown sugar
- Fresh blueberries
- Ground cinnamon
- Salt: I always use Redmond's Real Salt.
See recipe card for quantities.
How to Make Crumbled-Stuffed Blueberry Muffins
How to Make the Muffins
Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
Combine eggs, butter, and granulated sugar in a large bowl and whisk to combine.
Add the dry ingredients (flour, baking powder, and cinnamon) to the wet ingredients and combine thoroughly. Make sure the dry ingredients are fully combined.
Slowly pour the milk into the bowl and use a whisk to whisk out all the clumps.
Finally, add the fresh blueberries and gently fold the muffin batter using a spatula.
Fill the muffin cups up to the top using an ice cream or cookie scoop.
How to Make the Crumble
In a medium bowl, combine butter, brown sugar, and gluten-free flour.
Use your hands to work the mixture until it forms a pebble-like consistency.
Assembly
Use a teaspoon to scoop the crumble and push it into the center of each unbaked muffin.
Bake in the oven for 5 minutes. Then, reduce the oven temperature to 350 and bake for 15 more minutes.
Remove from the oven and let cool. The tops of the muffins should be golden brown.
Store in an airtight container at room temperature for up to 5 days.
Hint: The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
Substitutions for Crumble-Stuffed Muffins
- Blueberries - instead of fresh blueberries, you can use frozen blueberries.
Variations for Crumble-Stuffed Muffins
- Orange - add 1 teaspoon of orange zest to the batter to make orange blueberry muffins.
See these orange muffins on my website.
Equipment I Use + Love
- Glass mixing bowls - my favorite set is on sale right now on Amazon.
- Whisk - I love using a giant whisk.
- Muffin pan - find a good option HERE. I prefer not to use nonstick because the chemicals can leak into food.
- Muffin liners - find some unbleached natural ones HERE.
How to Store Blueberry Muffins
Store in an airtight container at room temperature for up to three days. You may wrap the muffins in plastic wrap and store them in a freezer-safe plastic bag for up to three months in the freezer.
Top tip
Cool the muffins on a wire rack after removing them from the oven. A wire rack lets the air circulate and cool the muffins quickly.
Small Batch Gluten-Free Blueberry Muffins (stuffed with crumble)
Equipment
- Muffin pan
- Muffin liners
Ingredients
Muffins
- 1 ¼ cups gluten-free flour Cup4Cup or King Arthur's Measure-for-Measure gluten free flou
- 2 teaspoons organic baking powder
- ½ cup organic granulated sugar
- ½ cup organic whole milk
- 4 tablespoons organic butter melted
- 1 organic egg
- 1 cup organic fresh blueberries
- ½ teaspoon salt
- 1 teaspoon cinnamon
Crumble
- ¼ cup brown sugar
- 4 tablespoons unsalted butter
- ½ cup gluten-free flour
Instructions
How to Make the Muffins
- Preheat the oven to 400°F and line a 12-cup muffin pan with 8 muffin liners, spacing them evenly.
- Combine egg, melted butter, and granulated sugar in a large bowl and whisk to combine.
- Add the dry ingredients (flour, baking powder, salt, and cinnamon) to the wet ingredients and combine thoroughly. Make sure the dry ingredients are fully incorporated.
- Slowly pour the milk into the bowl and use a whisk to whisk out all the clumps.
- Finally, add the fresh blueberries and gently fold into the muffin batter using a spatula.
How to Make the Crumble
- In a medium bowl, combine butter, brown sugar, and gluten-free flour.
- Use your hands to work the mixture until it forms a pebble-like consistency.
Assembly
- Fill each muffin cup about halfway with batter using an ice cream or cookie scoop.
- Add a spoonful of crumble to the center of each muffin. Top with the remaining batter, filling cups about ¾ full. Sprinkle any remaining crumble on top of each muffin.
- Bake in the oven for 5 minutes. Then, reduce the oven temperature to 350°F and bake for 15-20 more minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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