Gluten Free Blueberry Coffee Cake Muffins
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These gluten free coffee cake muffins are filled with fresh blueberries and topped with a brown sugar crumb topping for one delicious brunch recipe!
Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!
I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.
They were the best breakfast treat I’ve had since I created S’Mores Waffles!
Sweet, fresh, juicy blueberries peaking out of a buttery brown sugar crumble, it really doesn’t get much better!
I took a plate of these downstairs to my building manager and door man (just so I wouldn’t eat all dozen of them myself and of course because sharing is caring! 😉 ) and they loved them!
I went on my daily coffee run the next morning and when I came back in the front door, they were raving about them! I love sharing my creations with others and these muffins were the perfect time to do so!
Crumb Topping Ingredients
- ½ cup Premium Gold Gluten Free Flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp unsalted butter (cubed and chilled)
Blueberry Coffee Cake Muffins Ingredients
- 2 cups Premium Gold Gluten Free Flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- 8 tbsp butter
- ¾ cup brown sugar
- 1 tbsp vanilla extract
- 1 egg
- ⅔ cup milk
- ½ cup blueberries
Prepare the crumb topping by combining the flour, sugars, cinnamon, baking powder and salt.
Add the butter and mix in with your fingers until a crumble forms.
Place in the refrigerator.
Preheat the oven to 350°F.
Prepare the coffee cake.
In a medium bowl, combine the flour, baking powder, kosher salt and cinnamon.
In a large bowl, beat the butter, sugar and vanilla together.
Add the egg and beat.
Alternating, add the milk and flour mixture in three batches. Beat well, then hand mix in the blueberries.
Spoon the batter into 12 lined muffin tins.
Crumble the topping onto the muffins.
Place into the oven for 20-25 minutes.
Remove from the oven and cool 10-15 minutes before removing from muffins tins.
Blueberry heaven!!! Yes, I am obsessed with blueberries! These Blueberry Pastry Delights might just be my favorite thing ever!!
I also love blueberries in cocktails, smoothies and bread pudding!
They’re basically my favorite of the “super fruits” and I love, love, love their little bursts of flavor in these muffins!
If you’re looking for a delicious breakfast treat that you can share with co-workers, friends, family, employees of your condo building, then these are perfect!
Gluten Free Blueberry Coffee Cake Muffins
Ingredients
Crumb Topping
- ½ cup Premium Gold Gluten Free Flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, cubed and chilled
Blueberry Coffee Cake Muffins
- 2 cups Premium Gold Gluten Free Flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- 8 tbsp butter
- ¾ cup brown sugar
- 1 tbsp vanilla extract
- 1 egg
- 2/3 cup milk
- ½ cup blueberries
Instructions
Crumb Topping
- Combine the flour, sugars, cinnamon, baking powder and salt.
- Add the butter and mix in with your fingers until a crumble forms.
- Place in the refrigerator.
Blueberry Coffee Cake Muffins
- Preheat the oven to 350°.
- In a medium bowl, combine the flour, baking powder, kosher salt and cinnamon.
- In a large bowl, beat the butter, sugar and vanilla together.
- Add the egg and beat.
- Alternating, add the milk and flour mixture in three batches.
- Beat well, then hand mix in the blueberries.
- Spoon the batter into 12 lined muffin tins.
- Crumble the topping onto the muffins.
- Place into the oven for 20-25 minutes.
- Remove from oven and cool 10-15 minutes before removing from muffins tins.
Nutrition Facts
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11 Comments on “Gluten Free Blueberry Coffee Cake Muffins”
My diet consisted of gluten and dairy free. I was able to substitute the milk and butter with dairy free alternatives and it still turned out amazing! I made them for the first time last week and immediately became obsessed!
That’s wonderful to hear Avery! Thanks so much for sharing!
These were amazing!!! Thank you so much for this recipe!!
So glad you enjoyed them Kerry!!
Wondering if I can use coconut flour instead . And how much
May I substitute coconut oil for butter or will the crumble fail. Seems I don’t have any butter today
Hi Janet,
The only problem might be that coconut oil warms faster than regular butter, but as long as you chill the crumb topping before adding it to the muffins, you should be fine!
Enjoy 🙂
Are you sure about the 1 TBSP of baking powder?
Hi Lynne, Yes, I used 1 TBSP of baking powder in the muffin recipe.
These were delicious! Had to bake them for a bit longer than 25 mins, but just kept monitoring them and they turned out wonderfully!
Looks yummy