Instructions

• Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
• Make the streusel: in a medium bowl combine 1/4 cup gluten-free flour, 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Add the 2 tablespoons cold butter and use a pastry cutter (or two forks/fingers) to cut the butter into the dry ingredients until the mixture is crumbly and coarse. Set the streusel aside in the refrigerator while you make the batter.
• In a large bowl sift together or whisk 2 cups gluten-free flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Mix until evenly combined.
• In a medium bowl whisk 2 eggs until smooth. Add 1/2 cup melted butter, 1/2 cup milk, and 1 teaspoon vanilla extract and whisk until combined.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy—do not overmix.
• Fold in the 2 cups blueberries gently, trying not to crush them.
• Divide the batter among the prepared muffin cups, filling each about three-quarters full.
• Sprinkle the reserved streusel evenly over the tops of the muffins, about 1 tablespoon of streusel per muffin.
• Bake in the preheated oven until the muffin centers bounce back when lightly pressed (or a toothpick inserted into the center comes out with a few moist crumbs), about 18 to 22 minutes.
• Cool the muffins in the pan on a wire rack for several minutes, then remove them from the pan and cool completely on the rack. Store in an airtight container for up to 4 days.