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.
My father is with us for about 10 days and he’s big on artificial sweeteners. I just hate to serve him anything with Sweet-n-Low or Splenda, but that’s what he uses. I had a package of Pyure Stevia on hand that someone gave me at the Natural Expo West trade how earlier this year, and thought I’d give it a try. At first I added it a bowl of cut strawberries. Wow! It tasted just like sugar. Besides containing stevia, it contains maltodextrin, which is a food additive, and it tastes amazingly like sugar! Their product is organic, too. I then tried it in these gluten free blueberry muffins. I was unsure how it would work out for the streusel topping, but again, it tasted just like sugar. It can be used cup for cup to replace sugar even in baking recipes. It contains 2 calories per teaspoon.
Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)
Light gluten free blueberry muffins, packed with blueberries and topped with a scrumptious steusel topping. All sugar-free!
To Make the Muffins:
- 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.
To Make the Streusel Topping:
- 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.
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