
Why you’ll love this recipe
It’s quick. This gluten-free mixed berry muffin recipe is ready in under 30 minutes, making it great for a last minute breakfast or brunch recipe.
No mixer required! In our house, gluten-free muffins are a breakfast favorite because they’re so easy to make without any special equipment. Just grab a few mixing bowls and a whisk, and you’re all set!
It’s gluten-free. You will not believe that these berry muffins with streusel are gluten-free! They’re fluffy and light, without any grittiness! Plus, the gluten-free streusel on top is crunchy, buttery and delicious!
Ingredients
Ingredient Notes
- Mixed berries. I used a combination of blueberries, raspberries and blackberries making this a triple berry muffin. I prefer fresh berries since frozen berries have more moisture and tend to streak the batter more easily. Use any combination of berries. If your blackberries are large, you may want to cut them in half. I typically leave raspberries and blueberries whole.
- Gluten-Free Flour – Use a high-quality gluten-free flour blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. You’ll need to divide the amount in the recipe card. You toss one tablespoon of the gluten-free flour with the berries to help prevent them from sinking to the bottom of the muffins, and then the rest is used in the dry ingredient mixture.
- 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.
Tossing the berries in a bit of flour helps prevent them from sinking to the bottom of the muffins, ensuring an even distribution of fruit in every bite.
Step-by-Step instructions
You won’t believe how quick you can get these triple berry muffins on the table with just a few simple ingredients. Here you’ll find some step-by-step photos and instructions to help you see the recipe at various stages. It’s not the full recipe, but there to help you see the consistency of the muffin batter, how much to fill up the muffin cups, and the texture of the gluten-free streusel.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, 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.
Absolutely! Simply replace the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. You can omit the streusel or use a dairy-free butter alternative, like Earth Balance.
expert tips
Storage instructions
Storage: Store leftover muffins in an airtight container or a sealable plastic bag. They will stay good at room temperature for 2-3 days. If you need to store them for a longer period, you can refrigerate them for up to a week, but be aware that refrigeration might slightly affect their texture. For the best preservation, freezing is recommended.
Freezing option: To freeze muffins, individually wrap each muffin in plastic wrap or aluminum foil. Then place the wrapped muffins in a resealable freezer bag or an airtight container. This method allows you to store the muffins in the freezer for several months without losing flavor or texture. It’s a great way to have a convenient, ready-to-eat breakfast or snack on hand.
Reheating instructions: To thaw frozen muffins, you can microwave them directly from the freezer for 25-30 seconds until they are warm. Alternatively, let them sit at room temperature for about an hour to soften. If you want to warm muffins stored at room temperature, microwave them for about 10 seconds until just warmed through.
More gluten-free muffins to try
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Gluten-Free Mixed Berry Muffins
Ingredients
Gluten-Free Streusel Topping:
- 1/2 cup gluten-free flour - 70g
- 1/4 cup granulated sugar - 50g
- 1/4 cup light brown sugar - 50g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons 1/2 stick unsalted butter, melted
Gluten-Free Muffin Batter:
- 9 oz mixed berries - 250g, about 2 cups total; raspberries, blueberries, and blackberries
- 2 cups gluten-free flour blend - 280g, divided, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- 1 cup granulated sugar - 200g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk - 120g, 4 fl oz, room temperature
- 2 large eggs - 100g, room temperature
- 1/2 cup vegetable oil - 113g
- 1/2 tablespoon vanilla extract
Instructions
Prepare the Streusel Topping:
- In a small bowl, whisk together the gluten-free flour, granulated sugar, light brown sugar, ground cinnamon, and salt.
- Pour in the melted butter and mix with a fork until crumbs form.
- Chill the streusel in the refrigerator while you continue with the muffin batter.
Prepare the Muffin Batter:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a small bowl, toss the mixed berries with 1 tablespoon of the gluten-free flour blend. Set aside.
- In a large bowl, whisk together the remaining gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
- Gently fold in the mixed berries.
Assemble and Bake:
- Use a cookie scoop or measuring cup to portion out the batter into the prepared muffin tin, filling each cup almost to the top.
- Sprinkle the streusel topping evenly over the batter in each muffin cup.
- Bake at 400°F (200°C) for 15-17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.