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Gluten Free Blueberry Coffee Cake Muffins
Print Recipe
These gluten free coffee cake muffins are filled with fresh blueberries and topped with a brown sugar crumb topping for one delicious brunch recipe!
Course
Breakfast, Brunch
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings
12
muffins
Calories
310
Author
Whitney Bond
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
Calories:
310
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
50
mg
|
Sodium:
231
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
455
mg
|
Vitamin C:
0.6
mg
|
Calcium:
106
mg
|
Iron:
1.2
mg