Sugar-Free Gluten-Free Blueberry Muffins

Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)

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 tender and moist muffins! I hope you enjoy them. Read more below to learn about the sweetener that I used.

My father is with us for about ten 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 amazingly tastes 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 two calories per teaspoon.

Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)


Yield: Makes 10 muffins

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:
  1. 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.
  2. Preheat your oven to 350°F.
  3. 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.
  4. Add the milk and vanilla; beat until it is cream.
  5. 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.
  6. Fold in the blueberries using a rubber spatula and set the batter aside.
  7. To Make the Streusel Topping:
  8. 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.
  9. Divide the batter between the 10 lined muffin tins.
  10. 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.)
  11. Bake the muffins for 30 - 35 minutes or until a toothpick inserted turns out clean.
  12. 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.

6 comments on “Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)Add yours →

  1. I may have missed something, but how is this recipe sugar free if you add granulated sugar to the topping? I’m new to this whole sugar-free world, so I’m a little confused.

  2. I wanted to try the Pyure Stevia Sweetener Bakeable Blend so I was delighted to see this recipe. Followed it exactly and these muffins were excellent. I’m gluten free and my husband is sugar free so these were perfect. Thanks again.

Leave a Reply

Your email address will not be published. Required fields are marked *