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.
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
The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
Tried this recipe?Let us know how it was!