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Small Batch Gluten-Free Blueberry Muffins (stuffed with crumble)

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.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 8 muffins

Equipment

Ingredients
  

Muffins

  • 1 ¼ gluten-free flour
  • 2 teaspoons organic baking powder
  • ½ cup organic granulated sugar
  • ½ cup organic whole milk
  • 4 tablespoons organic butter melted
  • 1 organic egg
  • 2 tablespoons organic brown sugar
  • 1 cup organic fresh blueberries
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Crumble

Instructions
 

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.

Notes

The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
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