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.

If you’ve ever wished your homemade muffins looked more like the ones behind the glass at a bakery—tall domes, golden tops, juicy berry pockets—you’re in the right place. These gluten-free berry muffins are the ones I bring to book club when I want to be everyone’s favorite—bonus points if they’re still warm.

Why You’ll Love this Recipe

  • Quick and easy. These juicy muffins come together in under 30 minutes—no special tools, no complicated steps. Just mix, scoop, bake. Perfect for busy mornings or last-minute brunch plans.
  • No mixer needed. All you need is a few bowls and a whisk. That’s it. They’re easy enough for a weekday, but still feel special enough for guests.
  • Seriously soft and fluffy (and gluten-free!). You’d never guess these have no gluten. The crumb is tender and light, with a golden streusel topping that adds just the right crunch.

Ingredients

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 flour – I recommend a 1-to-1 blend with xanthan gum already included (like Bob’s Red Mill in the blue bag). You’ll use part of it to coat the berries—this keeps them from sinking—and the rest in 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. 

TIP

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

These step-by-step photos walk you through what the batter should look like, how full to fill the muffin cups, and how the streusel should look before baking—because sometimes it’s just easier to see it.

📝 Note: This is a visual guide, not the full recipe. For exact measurements and printable instructions, scroll down to the recipe card.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card
A glass mixing bowl with blueberries, blackberries and raspberries tossed in gluten-free flour.
Coating the berries in a tablespoon of the flour prevents them from sinking and keeps the juices from bleeding into the batter.
A glass mixing bowl with gluten-free flour, granulated sugar, baking soda, baking powder and salt in it before whisking together.
Whisk until everything is evenly combined. You want no visible streaks of baking powder or salt.
A glass mixing bowl with eggs, milk, oil, and vanilla in it before whisking together.
Room temperature eggs and milk help everything combine more easily.
A glass mixing bowl with gluten-free muffin batter in it being stirred by a rubber spatula.
Fold gently until just combined. The batter will be thick and slightly lumpy—that’s normal!
A glass mixing bowl with gluten-free muffin batter with raspberries, blueberries and blackberries folded into it.
Use a spatula and a light hand. Stop mixing once the berries are evenly distributed—this helps avoid streaks and mushy spots.
An overhead view of a muffin tin filled with 12 muffin liners of gluten-free mixed berry muffin batter before baking in the oven.
Fill each cup about close to the top for tall, bakery-style muffins. Gluten-free muffins don’t rise as tall as normal ones.
A close up of muffin wells filled with gluten-free muffin batter and topped with gluten-free streusel before baking in the oven.
Cover the batter with the prepared gluten-free streusel. Note that there are some larger pieces of butter and smaller pieces. You want a mix.
An overhead view of 12 gluten-free muffins with streusel baked in a muffin pan.
The muffins are done when the tops are golden and a toothpick comes out with just a few moist crumbs. Let cool in the pan for 5 minutes before transferring to a rack.

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?

Use a plant-based milk like almond, oat (gluten-free), or soy, and skip the streusel or use a dairy-free butter. Earth Balance or Miyoko’s both work well.

Expert Tips

  • Use a kitchen scale for accuracy. Especially with gluten-free flour, weighing your ingredients is more reliable than scooping. No scale? Fluff, scoop, and level with a knife to avoid overpacking.
  • Bring ingredients to room temperature. Cold eggs or milk can cause uneven mixing and poor rise. Let everything sit out for 20–30 minutes before baking.
  • Scoop evenly for consistent baking. A cookie scoop or measuring cup helps make sure all your muffins bake at the same rate and finish at the same time.
  • Check for doneness with a touch. Press the top gently—if it springs back, they’re done. Toothpicks work too, but berries can make it tricky. Look for moist crumbs, not raw batter.

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 shockingly well and reheat like a dream on busy mornings. Let muffins cool completely, then wrap each one in plastic wrap or foil. Place wrapped muffins in a freezer bag or airtight container. They’ll keep well for up to 3 months without losing flavor or texture.

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.

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.

More gluten-free muffins to try

All MUFFINS

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

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.
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Gluten-Free Mixed Berry Muffins

These gluten-free mixed berry muffins are on the table in under 30 minutes and bursting with fresh raspberries, blueberries, and blackberries. Topped with a sweet and crunchy gluten-free streusel, they are perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 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 kosher 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 whole milk - 120g, 4 fl oz, room temperature
  • 2 large eggs - 100g, room temperature
  • 1/2 cup vegetable oil - 113g
  • 1/2 tablespoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

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.

Notes

  • If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free. 
  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flours will work in this recipe as I have not tested them and different brands of flour will vary greatly. 
  • For a smoother batter and better rise, bring your eggs and milk to room temperature before mixing.
  • Use a cookie scoop or measuring cup to evenly fill the muffin cups, ensuring consistent baking and muffin size.

Nutrition

Calories: 325kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 208mg | Potassium: 147mg | Fiber: 3g | Sugar: 28g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
A gluten-free mixed berry muffin with streusel topping surrounded by additional blueberries, raspberries and blackberries.

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

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