These gluten free Blueberry Muffins are amazing fresh out of the oven and topped with the best almond chia topping. They are cake-like and so moist thanks to a bit of Greek Yogurt baked inside. Seriously one of the best blueberry muffins I’ve ever made!
The Best Blueberry Muffins
I made these muffins two weeks ago and shared them with two friends at school pick up and got great reviews. Just wanted to let you all know that I test recipes at least 3 times before writing up and sharing the recipe on here. No bad recipes allowed!
Anyway back to these gluten free blueberry muffins. They are so cakey and the almond chia topping is probably one of the best parts. They are the perfect amount of sweetness without being overly sugary. The addition of greek yogurt in the muffins offers a little tang but also keeps them from drying out when baked.
Baking with Gluten Free Flour
Since trying to go gluten free for the last few months, things that I’ve really missed are baked goods. I have tried working with multiple gluten free flours and realize they are not all made the same. Some produce really sticky doughs that are impossible to work with. Others are made with beans and do not have a great aroma when baking.
The best one that I’ve tried is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It produces baked goods that have same consistency as those with regular flour. Plus the fact that it’s a one to one conversation rate makes it easy to sub in for regular flour.
What’s in these Muffins?
The ingredient list may look like a lot but it’s nothing crazy and all the ingredients are easy to find at most grocery stores.
The muffins themselves have gluten free flour, baking powder, pinch of salt, butter, sugar, egg, almond extract, Greek yogurt and frozen blueberries. I tried replacing half the sugar with applesauce but it made the muffins too wet. Sometimes that trick works and sometimes it doesn’t. I don’t feel bad using regular sugar in these muffins because it comes out to 1 1/3 tablespoon of sugar per muffin.
The topping is a delicious blend of chia seeds, gluten free flour, butter, almonds and a little bit of sugar. The topping is completely optional but I highly recommend adding it. It gives a little crunch to off play the cake-ness of the muffins.
Gluten Free Blueberry Muffins with Almond Chia Topping
Gluten Free Blueberry Muffins with Almond Chia Topping
Ingredients
For the Topping
- 3 tbsp sugar
- 1 tbsp chopped almonds
- 1 tbsp chia seeds
- 2 tbsp gluten free flour
- 2 tbsp cold butter, cubed
For the Muffins
- 1 1/3 cups gluten free flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 tsp almond extract (you can also use vanilla extract if you prefer)
- 1/2 cup Greek Yogurt plain,
- 1 cup frozen wild blueberries
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with 12 muffin liners.
- Combine all the topping ingredients in a small bowl. Mix well to combine into a crumbly topping. Place in the fridge until ready to use.
- In a large mixing bowl, beat the butter and sugar until fluffy over medium speed with an electric mixer.
- Add the eggs, almond extract and Greek Yogurt to the bowl and mix well on low until well combined, about 2 minutes.
- Add the baking powder, salt and 1/2 the flour, mix on low speed until combined. Add the remaining flour and mix until combined.
- Carefully fold the blueberries with a spoon.
- Spoon the muffin mixture into the prepared muffin pan. Take the topping mixture from the fridge and place about 1 heaping tablespoon of topping onto each muffin.
- Place on the center rack in the oven and bake until a toothpick comes out clean when inserted into the middle of a muffin, about 23-25 minutes.
