Gluten-Free Mixed Berry Muffins (with Streusel Topping)

Name: Gluten-Free Mixed Berry Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: ½ cup gluten-free flour (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum); ¼ cup granulated sugar; ¼ cup light brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 4 tablespoons unsalted butter (melted and slightly cooled); 9 oz mixed berries; 2 cups gluten-free flour blend (divided - 1 tablespoon will be used to coat the berries, the rest goes into the batter); 1 cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup whole milk (at room temperature); 2 large eggs (at room temperature); ½ cup vegetable oil; ½ tablespoon vanilla extract

Half of a gluten free mixed berry muffin on a plate with a pat of melted butter on it with additional muffins and fresh berries on the plate.

These gluten-free mixed berry muffins have a tender crumb, juicy pockets of raspberries, blueberries, and blackberries, and a buttery streusel topping that bakes up golden and crunchy. The batter comes together in one bowl with no mixer needed and goes from prep to oven in about 10 minutes.

Why You’ll Love this Recipe

No mixer needed. Everything comes together in two bowls with just a whisk and a spatula.
The streusel topping. It bakes up golden and crunchy and makes these taste like a bakery muffin.
Tall, bakery-style domes. Filling the cups almost to the top and baking at 400°F gives you that high rise that gluten-free muffins often miss.

Ingredients in small bowls to make gluten-free mixed berry muffins with streusel, including mixed berries, granulated sugar, cinnamon, brown sugar, gluten-free flour, butter, baking soda, vegetable oil, milk, vanilla, salt, baking powder and eggs with text overlays over each ingredient.

Ingredient Notes

Mixed Berries – I use a blend of blueberries, raspberries, and blackberries to make these triple berry muffins. Fresh berries work best (frozen ones add extra moisture and tend to streak the batter). If your blackberries are large, halve them for more even baking. No need to cut blueberries or raspberries.
Gluten-Free Blour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already contains xanthan gum. I cannot verify other flour blends will work since I have not tested them. Reserve 1 tablespoon to toss with the berries before folding them into the batter.
Eggs – I use large eggs, which weigh 100g (50g each) with the shell on.
Milk – I used whole milk in this recipe, but any type of milk can be used, including dairy or non-dairy alternatives like almond milk or oat milk.
Vegetable oil – If you don’t have vegetable oil, use a neutral-flavored oil like canola or sunflower oil.

Toss the Berries in Flour First

Coat the berries in a tablespoon of gluten-free flour before folding them into the batter. This keeps them from sinking to the bottom so you get fruit in every bite.

Recipe FAQs

Can I use frozen berries instead of fresh?

While I prefer fresh berries in this recipe, you can use frozen berries directly from the freezer without thawing them first. Thawing the berries can release excess moisture, which might make your muffins too wet and affect their texture. Just fold them into the batter while still frozen.

Can I make these muffins dairy-free?

Yes. Use a plant-based milk like almond, oat (certified gluten-free), or soy milk in place of whole milk. For the streusel, substitute a dairy-free butter like Earth Balance or Miyoko’s in the same amount or skip the streusel on this muffin and sprinkle some turbinado sugar on top instead.

Expert Tips

Use a kitchen scale. Gluten-free flour is particularly sensitive to measurement, and too much flour is the most common reason muffins turn out dense. If you don’t have a scale, fluff the flour first, then spoon it into the measuring cup and level it off with a knife.
Bring your eggs and milk to room temperature. Cold ingredients can cause uneven mixing and a poor rise. Let them sit out for 20-30 minutes before you start.
Use a cookie scoop to portion the batter. It keeps all your muffins the same size so they bake evenly and finish at the same time.
Check for doneness by pressing the top gently. If it springs back, they’re done. You can also use a toothpick, but the berries make it tricky. Try inserting it between the fruit pockets and look for moist crumbs rather than raw batter.

Half of a gf triple berry muffin that has been bitten into and is laying on the muffin liner with additional muffins and streusel crumbs in the background.

Storage Instructions

Room Temperature Storage: Store leftover muffins in an airtight container or a sealable plastic bag. They will stay good at room temperature for 2-3 days.

Refrigerator Storage: You can refrigerate them for up to a week, but the texture may firm up a bit. If you go this route, warm them slightly before serving for best results.

Freezing Instructions: These freeze well and reheat easily on busy mornings. Let muffins cool completely, then wrap each one in plastic wrap or foil and place in a freezer bag or airtight container. They keep well for up to 3 months.e.

Reheating Frozen Muffins: Microwave directly from frozen for 25–30 seconds, or let them thaw at room temp for about an hour. If reheating from room temp, 10 seconds in the microwave usually does the trick.

Serving Suggestions

These muffins are good warm with a pat of butter, either on their own or as part of a bigger breakfast spread. Serve them alongside a gluten-free quiche lorraine or a gluten-free bacon egg breakfast casserole for a brunch where you want something sweet on the table next to something savory. For a lighter morning, pair them with a chia pudding breakfast bowl on the side. They also freeze well, so making a batch ahead for busy mornings is worth it.