Blueberry Crumb Muffins

Recipe from: Gluten-Free Hassle Free by Marlisa Brown

Light and delicious, the perfect breakfast. Freeze extras so you can take them out when you need them. Any berry can be used in this recipe.

Serves 12


  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch
  • ½ cup sorghum flour
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • 1 tsp lemon zest
  • 2 eggs
  • ½ cup plain low-fat yogurt
  • 1 cup low-fat 1% milk
  • 4 Tb melted butter, (divided in half)
  • 2 cups fresh or frozen blueberries
  • 2 Tb brown sugar
  • ¼ cup almond flour
  • ¼ cup white rice flour
  • ¼ tsp nutmeg


  1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper muffin cups.
  2. Mix all dry ingredients, flour through lemon zest, in a large mixing bowl.
  3. In a separate bowl, beat together eggs, yogurt, milk and 2 tablespoons of the melted butter.
  4. Make a well in the center of the dry ingredients. Pour in wet ingredients and stir until just combined.
  5. Stir in blueberries. Divide batter evenly among the 12 prepared muffin cups.
  6. In a small bowl, Mix together brown sugar, almond flour, white rice flour, nutmeg and remaining 2 tablespoons melted butter using a fork to mix.
  7. Sprinkle crumb mixture evenly over the 12 muffins.
  8. Bake for 25 minutes or until a toothpick inserted in middle come out clean.

These muffins are best served warm with butter or jelly. Freeze unused muffins so you can have fresh muffins whenever you want them.


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1 muffin
6 g
47 mg
174 mg
36 g

4.6 g

Iron <1 mg
Calcium 72 mg

Courtesy of:
Gluten Free Easy