Looking for the best recipe for Gluten Free Blueberry Almond Muffins with a scrumptious streusel topping? Look no further. A tender muffin with the perfect bakery-style muffin dome, topped with almond streusel, bursting with fresh blueberries, and for that special extra – a cream cheese center. Oh my! Those muffins get most of their sweetness from the blueberries and the gluten free almond streusel topping which makes them a perfect breakfast on the go option.
Jump to:
- Recipe Ingredient Notes
- What is a Streusel Topping?
- Why should I sift the dry ingredients together?
- How to make Creamcheese Blueberry Almond Muffins
- FAQ for Gluten Free Blueberry Almond Muffins
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use my gluten free flour blend which can be found here: DIY Gluten-Free Flour Blend. I also tested this recipe with Bob’s Red Mill 1 – to 1 and Better Batter GF All-Purpose Flour and both blends work great. I did have some texture issues with the raw muffin batter made with Cup4Cup. All those blends mentioned already contain xanthan gum.
Almond Flour: The almond flour gives those gluten-free blueberry almond muffins their beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten free flour. (Pro Tip: Check the baking aisle at your local Aldi – their Almond flour is exceptional)
Milk: I have tested this recipe with whole-fat and low-fat milk as well as Almond milk. All three work great here – so any milk you have in your fridge will work (do NOT use buttermilk!)
Blueberries: I use frozen blueberries for most of my baking but if you have fresh blueberries, please feel free to use them.
Almond Extract: I use Nielsen Massey Almond Extract for my baking. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor. Please be very careful with this extract. A little goes a very long way!
What is a Streusel Topping?
A basic streusel topping is just made of brown sugar, flour, and butter. Sometimes you see streusel toppings with added oats and nuts. It can be used to top tarts, cakes like my gluten free blueberry buckles, pies, and of course muffins.
This gluten free almond streusel can be made in one bowl. Combine the dry ingredients (sugar, flour, almonds, salt, cinnamon) and with a fork or your hands work in room temperature butter until it resembles crumbles. Make sure your butter is not too soft. It should not appear greasy. Store the crumble in the fridge until you are ready to use it. You can also make a bigger batch and freeze it.
Why should I sift the dry ingredients together?
Sifting dry ingredients together may seem like an extra step Chefs like to add to the recipe but there is actually a reason behind the sifting. Not only does sifting dry ingredients make sure all the ingredients are blended well but it also helps to lighten up the flour mixture.
You don’t need a fancy kitchen tool for this. I use a strainer I have had for as long as I can remember. I place it over the bowl of my kitchen aid mixer and sift the ingredients right into my bowl.
How to make Creamcheese Blueberry Almond Muffins
Making cream cheese-filled gluten-free muffins is very simple. The bottom of each muffin is plain muffin batter. This will help to prevent the blueberries from sinking to the bottom. Look at it as a barrier to keep the blueberries afloat.
- Line your muffin pan: line your muffin pan with 12 muffin liners.
- Bottom layer: using a 2 tablespoon scoop (like the #20 scoop used for cookies), drop some plain batter in each cavity. Use a spoon or the back of your scoop and press down the batter.
- Top with cream cheese: cut your 4oz block of cream cheese in 12 equal pieces and place in the middle of each muffin.
- Add some blueberries: add 2 tablespoons of frozen blueberries to each muffin tin.
- Mix in Blueberries: carefully mix in the leftover blueberries in your muffin batter. Blueberries tend to bleed in the batter, so I recommend doing this by hand with a spatula or wooden spoon.
- Divide between muffins: equally divide the batter between your muffins.
- Sprinkle with raw sugar: sprinkle each muffin with some raw sugar for some extra crunch and sweetness
- Top with Streusel: Top each muffin with a generous amount of streusel. I use around ⅓ cup or more for each gluten free blueberry almond muffin. Use your hands to gently press it on top of your muffin batter.
- Rest in the fridge: Place the muffins in the fridge while your oven preheats to 350F. Resting the batter, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb.
- Bake your muffins: Bake your muffins at 350F for 18 minutes, rotate the muffin pan, and continue to bake for an additional 8-12 minutes until they are golden brown. Make sure not to overbake them. That will cause them to dry out.
- Allow to cool: Allow the muffins to cool for 5-10 minutes before transferring them to a cooling rack.
FAQ for Gluten Free Blueberry Almond Muffins
Can I freeze those muffins?
Yes, I recommend allowing them to cool completely and then freeze on a sheet tray for 2-3hrs. Then transfer to a Tupperware container or ziplock bag. Thaw on the counter at room temperature.
How should I store the muffins?
Store your muffins at room temperature if you plan on eating them within hours after baking. Because of the cream cheese filling, they should be stored in the fridge for up to 3 days.
Can I make this muffin batter ahead of time?
Yes. When I owned my bakery, I would make my muffin batter the night before and bake them in the morning. Keep this in mind for the holidays – think fresh-baked muffins on Thanksgiving or Christmas Morning but without making a huge mess in your kitchen the second you get up. Resting the batter for several hours or even overnight gives the starches in the flour more time to absorb the moisture from the liquid ingredients used in the batter.
How long will my muffin batter last?
I recommend baking your muffin batter within 48 – 72hrs.
Can I make this recipe without the Cream Cheese Filling?
If cream cheese is not your thing, feel free to leave it out. I recommend still placing plain muffin batter in your muffin tin first and then mixing in the blueberries in the leftover muffin batter so the blueberries won’t sink to the bottom.
Can I make this recipe without nuts?
To make this recipe nutfree, omit the almond flour and make sure to add 50 grams of gluten free flour instead. Please leave out the almonds in the streusel as well.
Can I use “regular” flour in this recipe?
Yes, you can use wheat-containing flour in this recipe but you need to change the amount to 280 grams in the muffin batter and 80 grams in the streusel.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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📖 Recipe
Gluten Free Blueberry Almond Muffins
A tender gluten free muffin with the perfect bakery-style muffin dome, topped with almond streusel, bursting with fresh blueberries and for that special extra – a cream cheese center.
Ingredients
For Almond Streusel
- 100 grams gluten free multipurpose flour
- 100 grams light brown sugar
- 40 grams sliced, raw almond
- 45 grams butter, cold, cut in smaller pieces
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
For the Gluten Free Blueberry Almond Muffins
- 300 grams free Gluten Free Multipurpose Flour
- 50 grams almond flour
- 20 grams cornstarch
- 75 grams brown sugar
- 75g granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 175 grams unsalted butter, COLD
- 130 grams milk
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
For assembling and finishing
- 150-200 grams of frozen blueberries, NOT thawed
- coarse sugar, as needed
- 100 grams full fat cream cheese, cut in 12 pieces
- Almond Streusel
Instructions
Make the Streusel Topping
- Combine dry ingredients and raw almonds in a small bowl, add the cold, small cut butter, and with a fork or your hands crumble together until it resembles a streusel topping
- Store in the fridge until ready to use
How to make Bakery Style Gluten Free Chocolate Chip Muffins
- Line your muffin tin with 12 muffin papers and set aside.
- Sift together gluten free flour, almond flour, cornstarch, both sugars, baking powder, baking soda, cinnamon and salt in the bowl of your stand mixer fitted with the paddle attachment.
- Cut your cold butter into ½ inch pieces and add to your dry ingredients.
- Mix at a low speed for about 2 minutes until it has a very coarse consistency - you will still see bits and pieces of butter.
- In a separate bowl whisk together milk, eggs, vanilla, and almond extract (if using)
- Add your liquid mixture to your dry ingredient/butter mixture and blend together. Your batter will be very thick.
- Drop 2 tablespoons of muffin batter in each cavity of your muffin tin. Use the back of your scoop or spoon and slightly press down the muffin batter.
- Place a piece of cream cheese in the middle of your muffin batter, top with 2 tablespoons of blueberries.
- Carefully mix in the leftover blueberries in your muffin batter. Blueberries tend to bleed in the batter, so I recommend doing this by hand with a spatula or wooden spoon. Equally, divide the batter between your muffins.
- Sprinkle each muffin with some raw sugar and top with gluten free almond streusel. I use around ¼ cup for each muffin. Use your hands to press it gently on top of your muffin batter.
- Place in the fridge while your oven preheats to 350F. Resting your muffin batter, even if it's just 15-30 minutes will help hydrate the flour which builds a better crumb.
- Bake your muffins at 350F for 18 minutes, rotate the muffin pan, and continue to bake for an additional 10-14 minutes until they are golden brown and feel firm.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Carefully remove from the muffin tin (I use a spoon for this or a butter knife) and allow it to cool on a cooling rack completely.
- Those muffins are the best when they are fresh baked but will keep in an airtight container for 3 days. You can always freeze them!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 407
Lauren says
Is there any concern about the cream cheese going bad if the muffins sit out at room temp for a few days?
Daniela says
Hi, I recommend reading the FAQ section of this blog post where I answer questions like this one 🙂 FAQ GF Blueberry Muffins Thank you.