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.

Prep: 25 minutes
Cook: 35 minutes

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

51

Yield: Makes 10 muffins (or 12 smaller)

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!

Ingredients:

    For the Batter:
  • 1-1/2 cups Carla's Gluten-Free All-Purpose Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar or (3/4 cup Pyure Stevia Sweetener Bakeable Blend)
  • 1/3 cup neutral-flavored oil
  • 1 large egg, at room temperature
  • 3/4 cup milk of choice
  • 1/2 teaspoon pure vanilla extract
  • 1-1/4 cups fresh or defrosted frozen blueberries
  • For the Streusel Topping:
  • 6 tablespoons granulated sugar or Pyrue Stevia Bakeable Blend
  • 3 tablespoons All-Purpose Flour Blend
  • 1-1/4 teaspoons ground cinnamon
  • 2 tablespoons + 1 teaspoon unsalted butter, cold, cut into pieces

Instructions:

    To Make the Muffins:
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper liners.
  2. In a medium-sized bowl, whisk together 1-1/2 cups flour blend, baking powder, and salt; set aside.
  3. In the bowl of your mixer, add 3/4 cup sugar and oil. Beat on medium speed until smooth.
  4. Add 1 egg and beat until thoroughly incorporated.
  5. Pour in milk and vanilla. Beat until creamy.
  6. 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.
  7. Gently fold in blueberries using a rubber/silicone spatula. Set batter aside.
  8. To Make the Streusel Topping:
  9. 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.
  10. Evenly distribute the batter that you set aside between the 10 lined muffin cups.
  11. Top each with about 1 to 1-1/2 tablespoons of streusel topping, and lightly press into the batter.
  12. Bake muffins for 30 - 35 minutes or until a toothpick inserted comes out clean.
  13. 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.

Tips

Pyure also makes an organic stevia blend.

8 Replies to “Gluten Free Blueberry Muffins with Streusel Topping (Sugar-Free)”

    1. Estelle,

      The print feature works just fine. Copy and paste is prevented due to copyright restrictions. I suggest that you try printing from another device. Otherwise, you’ll have to write down the recipe.

      Carla

  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.

Please Login to Comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.