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Gluten-Free Blueberry Lemon Muffin Tops

Close-up of a delicious Gluten-Free Blueberry Lemon Muffin Top with a crumbly streusel topping and juicy blueberries.
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Bake bakery-style gluten-free muffin tops featuring bright lemon and sweet blueberry flavors. This recipe focuses only on creating the desirable domed top portion.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • Zest of 1 large lemon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping: 1/4 cup gluten-free flour blend, 2 tablespoons brown sugar, 1 tablespoon cold butter, 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin well. For best results in shaping the tops, use a large ice cream scoop or a 1/3 cup measure to place batter directly onto the prepared tin, aiming for a large, rounded mound that sits high above the tin cups. You will only fill 6 to 8 cups to create large tops.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, granulated sugar, and lemon zest together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, whisk together the milk, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredient mixture and the wet ingredient mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the blueberries.
  8. Prepare the crumb topping: Combine the topping flour, brown sugar, cold butter, and cinnamon in a small bowl. Use your fingers to cut the butter into the dry ingredients until coarse crumbs form.
  9. Spoon the batter into the prepared muffin tin cups, making sure each mound is high. Sprinkle the crumb topping evenly over the batter mounds.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  11. Let the muffin tops cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not rinse or thaw them before folding them into the batter.
  • For a crispier top, place the muffin tin in the oven while it preheats.
  • If you prefer a less domed top, use a standard muffin liner, but fill the liner only 3/4 full.

Nutrition

Find it online: https://tastetaught.com/glutenfreeblueberrylemonmuffintops/