Blueberry Gluten-Free Crumble Top Muffins

Margie Barbieri


Tried these and really like them. Out of one of the many gluten-free cookbooks I have. I did my own tweaking to this of course... I guess you can tell I like blueberries and I do....

Blue Ribbon Recipe

If you're looking for a healthier breakfast treat, give these blueberry muffins a try. They're soft and moist with bursts of blueberry flavor. The crumble topping is crunchy yet chewy at the same time. A gluten-free winner! Test Kitchen Avatar The Test Kitchen


★★★★★ 4 votes

20 Min
25 Min



  • 1/2 c
    sweet sorghum flour
  • 1/2 c
    white rice flour
  • 1/2 c
    brown rice flour
  • 1/4 c
    tapioca flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    xanthan gum or guar gum
  • 1/2 c
    packed brown sugar
  • 2 pinch

  • 6 Tbsp
    butter, melted
  • 1/2 c
    almond rice milk (or up to 3/4 cup)
  • 2 medium
  • 1/2 tsp
    vanilla extract
  • 1/4 tsp
    almond extract
  • 1 1/2 c
    fresh blueberries

  • 1/3 c
    brown rice flour
  • 1/4 c
    brown sugar
  • 2 tsp
    white sugar
  • 1/2 tsp
  • 2 Tbsp
    melted butter

How to Make Blueberry Gluten-Free Crumble Top Muffins


  1. In a medium bowl add all the dry ingredients. Stir and blend together well. I always sift the dry ingredients together, even the brown sugar.
  2. In another medium bowl, melted butter, eggs, almond milk, and extracts. Blend together well.
  3. Now add wet ingredients to dry ingredients; mix well.
  4. Fold in blueberries.
  5. Fill your muffin pans about 2/3 full.
  6. Prepare the topping. Mix together ingredients so they are kinda crumbly.
  7. Put on top of muffins before putting them into your oven.
  8. Bake for about 25 minutes at 375. Eat and enjoy!

Printable Recipe Card

About Blueberry Gluten-Free Crumble Top Muffins

Course/Dish: Other Breakfast Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free

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