Gluten-Free Bakery Style Blueberry Muffins

You know the cakey blueberry muffins you'll often find in coffee shops and bakeries? This is my gluten-free take on those sweet little morsels. Oat and almond flour come together to create a soft-textured muffin that's topped with plenty of cinnamon-spiked brown sugar streusel.

Unlike my oat flour blueberry muffins, these are especially soft, so it's a good idea to let them cool completely before eating. I also find that they firm up a bit on the second day, so if you prefer a slightly sturdier muffin, you'll love them even more the day after baking.

What You'll Love

I mean, what's NOT to love about gluten-free blueberry muffins! :) These are special because:

• They feel like a treat. I don't always want healthy - sometimes my morning cuppa comes after a hectic morning, and I need a little something extra. These muffins more than fit the bill.
• Moist and flavorful. Don't forget the cinnamon! It perfectly balances the juicy pop of the blueberries. And this lovely texture is to die for!
• Worthy of the bakery case. Pretty and a bit out of the ordinary, these muffins are just as good as anything you'd find in a bakery. Plus, they're naturally gluten-free!

Ingredients Needed

Here's a look at what you'll need for these muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter is best here. If you need to use salted butter, reduce the amount of added salt.
• Granulated sugar
• Eggs - I used large eggs, and medium eggs also work.
• Milk - Either whole milk or 2% milk is fine.
• Oat flour - You can pick up a package of oat flour at the store or learn how to make oat flour. If you don't eat oats, try brown rice flour or sorghum flour. You'll use it in the batter and for the topping.
• Almond flour - Fine-ground almond flour, rather than coarser almond meal, adds structure and moisture to the muffins.
• Baking powder
• Salt - I used fine sea salt, and table salt is fine, too.
• Blueberries - Either fresh or frozen blueberries work (no need to defrost frozen berries).
• Cinnamon
• Brown sugar - Light or dark brown sugar works.

Variation Ideas

• Other fruit - Use the muffin batter base for other berries, like raspberries, strawberries, or blackberries!
• Dairy-free - Swap the butter and milk for your favorite non-dairy versions (or try melted coconut oil for the butter).
• Add nuts - For a bit of crunch, add ½ cup of chopped walnuts.
• Citrus zest - Stir in the zest of 1 lemon or orange for a hint of sweet citrus flavor.

Proper Storage

Muffins always need to be cooled really well so that they don't get soggy in the storage container. Cool completely to room temperature before storing.

• Counter - Place muffins in an airtight container and store them on the counter for up to 3 days.
• Fridge - Place the container in the fridge for up to 5 days.
• Freezer - Transfer muffins to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw in the fridge before serving.