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.
Prep: 25 minutes
Cook: 35 minutes
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:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper liners.
- In a medium-sized bowl, whisk together 1-1/2 cups flour blend, baking powder, and salt; set aside.
- In the bowl of your mixer, add 3/4 cup sugar and oil. Beat on medium speed until smooth.
- Add 1 egg and beat until thoroughly incorporated.
- Pour in milk and vanilla. Beat until creamy.
- Add the flour mixture all at once. Mix on medium speed until blended. If necessary, thin a bit more with 1 - 3 tablespoons of additional milk. The batter should be as thin as pancake batter.
- Gently fold in blueberries using a rubber/silicone spatula. Set batter aside.
To Make the Streusel Topping:
- Whisk together 6 tablespoons sugar, 3 tablespoons flour, and cinnamon. Add butter and cut into the flour mixture using a pastry cutter or 2 knives until crumbly.
- Evenly distribute the batter that you set aside between the 10 lined muffin cups.
- Top each with about 1 to 1-1/2 tablespoons of streusel topping, and lightly press into the batter.
- Bake muffins for 30 - 35 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool for 5 - 10 minutes in the pan. Then transfer them to a wire rack to cool further, at least 20 minutes. I recommend cooling completely. 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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