If you are craving gluten free blueberry muffins, this sugar-free, or low-in sugar, version is amazing! They turned out very light, despite not sifting the flour blend. I added 1 1/4 cups fresh blueberries, but you can easily get away with using 1 cup. We just love blueberries! The streusel topping really makes these muffins! I hope you enjoy them. Read more below to learn about the sweetener that I used.
Light gluten free blueberry muffins, packed with blueberries and topped with a scrumptious steusel topping. All sugar-free!
- 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup Pyure Stevia Sweetener Bakeable Blend
- 1/3 cup neutral cooking oil
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup milk of your choosing (I used non-fat)
- 1 1/4 cups fresh blueberries
- 1/2 cup Pyure Stevia Sweetener Bakeable Blend (or granulated sugar for non-sugar-free)
- 1/4 cup gluten-free all-purpose flour
- 1 1/2 teaspoons cinnamon
- 3 Tablespoons unsalted butter, cut into pieces
- In a medium-sized bowl, whisk the flour blend, baking powder, and salt together; and set it aside. Line a 12-cup muffin pan with 10 paper liners.
- Preheat your oven to 350°F.
- In the bowl of your mixer, add the sugar and oil; and blend it on medium speed until it is smooth. Add the egg and mix until it is well incorporated.
- Add the milk and vanilla; beat until it is cream.
- Add the flour mixture all at once and beat on medium speed until well blended. If necessary, thin a bit more with up to 1 - 3 tablespoons of additional milk. The batter shouldn't be as thick as gluten free bread dough, but thin as pancake batter.
- Fold in the blueberries using a rubber spatula and set the batter aside.
- Whisk the flour and sugar from the streusel ingredients list together; cut in the butter using a pastry cutter or 2 knives until the mixture is crumbly.
- Divide the batter between the 10 lined muffin tins.
- Top each with about 1 to 1-1/2 tablespoons of the streusel topping and using your fingers, press it into the batter. (The topping makes enough for about 13 - 15 muffins.)
- Bake the muffins for 30 - 35 minutes or until a toothpick inserted turns out clean.
- Allow the muffins to cool for about 5 - 10 minutes in the pan. Then transfer them to a wire rack to cool further, at least 20 minutes. If you serve them too warm, the blueberries will be gooey, still quite hot, and will stick to the muffin liners.