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gluten free blueberry muffins
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Gluten Free Blueberry Muffins with Almond Chia Topping

The most delicious and cake-like Gluten Free Blueberry Muffins with an amazing Almond Chia topping that everyone will love.
Course Breakfast
Cuisine Mediterranean
Keyword gluten free, muffin
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins

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.