Indulge in our delicious gluten-free blackberry streusel muffins for a guilt-free treat bursting with juicy berries and a sweet crumbly topping.
Delicious and Healthy Gluten-Free Blackberry Streusel Muffins
These gluten-free Blackberry Streusel Muffins are a rare gem that’s worth the search. Moist, tender, and bursting with flavor, these muffins are packed with fresh blackberries and topped with a delicious streusel topping. Perfect for a morning cup of coffee or an afternoon snack, these muffins are not too sweet yet incredibly satisfying. Once you try them, they will surely become your new favorite treat.
The recipe for these muffins includes a blend of gluten-free flours, butter, sugar, eggs, milk, applesauce, and vanilla, creating a thick batter that is filled with juicy blackberries. Topped with a buttery streusel mixture, these muffins bake up perfectly in just 25-35 minutes. Enjoy these gluten-free muffins as a delicious and celiac-friendly treat any time of day.
Bite into Bliss with these Berrylicious Gluten-Free Muffins!
how do a Blackberry scuel muffin sound one with so much fruit that is barely held together by the batter hi I’m Carolyn and this is the chili bakes gluten-free podcast and that’s what we’re making today amazing muffins they are so delicious you won’t want to stop eating them seriously you want to hoard.
Them from all your friends hide them from your spouse I’m not saying these are good things to do but they are so delicious and unlike most of the muffins out there and they’re easy and I’m going to show how you do I can’t say it but I’m going to show you how to do it today and I’m really excited to have you so thank you so much for joining me if you.
Haven’t been here before I make gluten-free bakes that are so good you won’t miss the wheat because they taste the same so that’s the whole point is to make something gluten-free that you wouldn’t know is gluten-free that’s so delicious and that’s what we’re making today I’m really excited oh my gosh I can’t stop eating these muffins every.
Time I make them and neither will you so I’m really excited let’s start to baking yay muffins muffins everybody loves muffins right and strucel muffins even better so the dry ingredients are going into a pretty large bowl this is 1 and 3/4 cups cup for cup multi-purpose flour 1/4 cup blanched almond flour it adds a little bit more Flav.
Flavor and actually a little more protein and fat to gluten-free flour which can sometimes be a little bit Bland this is a teaspoon of sweet rice flour which I use to give a little bit of wheaty chew to things without adding wheat and there’s half a teaspoon of salt and 2 teaspoons of baking powder and we’re just going to do a.
Whisk here and we’re done with the dry ingredients all right to make the strel topping we’re going to use 3/4 cup of cup for cup multi-purpose flour and we’re going to use a half a teaspoon of salt and um 1 teaspoon of sweet rice flour I think it makes things hold together a little better so that’s.
Why I’m adding that 1/4 cup of what am I saying here a brown sugar packed brown sugar and this is softened butter it’s about 3 tablespoons it is three tablespoons what am I saying about anyway I’m going to mix this in and then I’m going to cut the butter in.
With a fork and the whole purpose is to get nice rich buttery crumble so I’m going to do this off camera and I’ll show you what it’s done what it looks like when it’s done so I’ve mixed in all the brown sugar so there are no lumps it’s easier to do that before you add the butter and then we’re just going to cut this in with a.
Fork you could also use your fingertips you don’t want the butter So Soft that it makes a paste you want the uh strel to be crumbly and if it’s too hot your Butter’s too hot and it kind of is coming together you can always stick it in the fridge and let it get colder and then keep mixing so if it starts forming.
A paste then just stop what you’re doing and chill it a little bit and this is going to take me a minute so I’m going to stop the camera and I’ll show you what this looks like at the end actually first I’m going to add a Sprinkle of Ginger I wasn’t going to add any and often I add nuts to my strel or crumble.
I I want it to be pretty basic tasting but just a little bit of Ginger will give a um just separate the flavor uh from the muffin a little bit so that’s just be careful just a little sprinkle so it’s not super gingery it just has a little different flavor than the muffin or more flavor I’m going keep mixing off camera and then I’ll get back to you all.
Right here’s what we have when we finish mixing doesn’t Str strule I can’t say it make everything better just like a nice buttery crumble I’m top I’m so excited about the muffins but this is what it should look like a little bit like breadcrumbs with some slightly bigger chunks you don’t want giant chunks of butter that are just going to melt.
Everywhere it’s a little bit sweet you can smell a little tiny bit of the ginger and that’s what you want I’m so excited oh my gosh these muffins are going to be amazing all right let’s get to the rest of them let’s mix the wet ingredients together we have a half a cup of butter it’s slightly soft but I wouldn’t.
Say it’s softened cuz we want to cream it well with one cup of granulated sugar and I’m going to use a beater to do that you can do it by hand but this should be quicker my butter is not as soft as I initially hoped but let’s just see okay this is going to take a minute I will get back to you as soon as this.
Is mixed so now the butter and sugar are well creamed there’s no big chunks of butter and everything’s um you know soft and mixed well you really want to mix it well before you add the other ingredients cuz the thing with muffins is you don’t want to over mix them and it’s they’re gluten-free so they’re a.
Little more forgiving I feel like but you still don’t want to over mix them so we’re going to take this and put it aside and we’re going to mix the wet ingredients together so this is one egg and one egg yolk and then we’re adding 1/4 cup of milk and we’re adding 1/4 cup applesauce I add that to keep bakes moist and uh.
Without if you add a lot of oil sometimes gluten-free bakes get we down so applesauce is a good way to keep moisture in without adding extra oil and then a teaspoon of vanilla and we’re going to whisk this together and then we’ll add it to um our other ingredients after we add some dry break.
Up the egg and that’s good enough okay this is getting set aside now we’re going to beet in about half the dry all right slowly cuz otherwise you’ll have flour.
everywhere all right it’s going to look crumbly like that then we’re going to add the wet whoa scrape the any wet stuff out we’re going to use a whisk this is my Dutch whisk cuz this thing is amazing all.
Right and then the rest of the dry all right want to make sure there’s no dry but just mix it until it’s coming together and then the berries go in and we’re just going to kind of gently stir these in I don’t want to break them up if you break them up uh by stirring them too much what’s going to happen is you’re going to purple muffins which.
That’s not what I’m hoping for so there’s two cups of fresh blackberries going in and I’m going to change to a different um mixing tool I’m going to use a what’s this thing called uh spatula there we go oh my gosh this is super thick batter but these are amazing you are going to love these so yummy it is so studded and packed with.
Fruit it’s amazing and you just want to kind of distribute them as well as you can okay all righty and that looks good so because the dough is so thick I like to use a scoop this is number 24 which is like 2 and 1/2 tablespoons of.
Dough we want to fill the muffin cups not totally the top this is like an ancient muffin pan and everything sticks which is a huge bummer uh so I don’t want things to go over the edge too much and since the blackberries are so big I try to make sure I get lots of blackberries in every muffin and it’s a a full- size.
Scoop um if I Tamp that down it will not beat the whole cup so when it melts it it should be exactly the right size so oh my gosh these are so good and I’m going to scoop the whole tray here and then they’re going in the oven they’re going in the oven at 350 so here’s the tray of muffins I like.
To use liners you don’t have to but it’s just much easier to get out especially when there’s big chunks of fruit these blackberries are a little larger than the ones I normally use which means uh sometimes you get ones that don’t have so much fruit so what I do is um there’s a little bit extra blackberries I bought two containers and two cups is a little.
Less so if you need to add extra Blackberry here and there you just can stick one on there there we go okay now that’s a lot of blackberries and then we just take a generous sprinkle of the struseel and you can overdo it cuz what happens is the muffin will puff up and.
Start to um I don’t know some of it kind of sticks to the sides and some of it doesn’t so we want to be very generous about the strucel topping it looks like I’m burying them but this is fun and I’m going to do the whole tray and into the oven they go all right these took about 25 to 30 minutes and they’re really hot so I’m going to let these cool and then.
I’m going to show you these beautiful muffins oh my gosh don’t they look good yum if you want gluten-free bakes that no one will want to stop eating whether they eat wheat or not keep watching the channel and seeing what I come up with I’m always up to some kind of Mischief or another and I’m always baking and they’re always delicious and gluten-free.
So please rate review And subscribe it really helps me know that what I’m doing is helping people and that they’re enjoying it I love having you here and I really appreciate it I love um baking and I’m glad to share it with you so thank you thank you for joining me all right here’s the tray of muffins they look amazing the um strucel.
Kind of melts into the top and they get some nice brownie bits um here’s my muffin take two which means I’ve already eaten half anyway it’s got a nice crispy top and look how many blackberries are in it I mean they look pink now but holy smokes that’s a lot of blackberries right.
So m has such good flavor has so many berries that it’s barely sorry it’s barely held together by the muffin and um sorry my phone said low power there it’s barely held together by the muffin the strel makes a crisp topping.
Which is really good it’s very moist but not oily you know how sometimes you e a muffin with no flavor and it’s super oily this is not that muffin so it takes a while to cook uh maybe because it has so much fruit in it but it’s just packed with fruit the tart Blackberry with the.
Vanilla it’s just it’s what you want a muffin to taste like that it usually doesn’t right usually it it’s missing flavor it’s greasy it’s whatever this you can’t you I guess you can almost taste the ginger you can taste of the toppings a little different but you wouldn’t know it’s Ginger and then there’s a nice vanilla flavor of the.
Muffin which is how I want a plain muffin to taste with tons of blackberries this is so delicious I really hope you make it I’m like I can barely talk to you because I mean I love talking to you but I really want to finish this muffin which is terrible um anyway thank you so much for hanging out with me again in the kitchen I hope you.
Enjoy this bake as much as I did you can drizzle some icing sugar on it uh for gluten-free sometimes things get soggy so I would do it right beforehand and also not make the um icing drizzle you know just like the powdered sugar and water if you want to do a little bit of that but they’re plenty sweet but if you’re going to do it do it.
Right before serving so that your muffins don’t get soggy um the next podcast bake is March oh I forgot March 6 I think I wrote it down yes yay March 6 we’re doing a lemon poppy seed loaf it’s going to be amazing lemon and poppy seed is so good those nice little pops of flavor and beautiful bright lemon with the poppy seed is is so good I hope.
You had a good time baking with me today and I really want you to try these These are going to be better than any muffin you’ve had it’s really really delicious really I’m sorry the groaning in the background was I think that was Indie I’m not sure but not me anyway thank you so much for being here I really appreciate it um until then bake.
Something gluten-free eat something delicious and gluten-free bye-bye
