Gluten Free Peach Blueberry Muffins - KNEP - Kentucky Nutrition Education Program


Gluten Free Peach Blueberry Muffins

Servings:Makes 24 servingsServing Size:1 muffin


  • 1 cup blueberries
  • 1 cup peaches, small dice
  • 3 cups gluten-free baking flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 3 eggs
  • 1 1/2 cups non-fat milk
  • *1/4 cup gluten-free baking flour
  • *1/2 cup brown sugar
  • *1 teaspoon cinnamon
  • *1/2 teaspoon ground nutmeg
  • *2 tablespoons butter


  1. Preheat oven to 400 degrees F.
  2. Grease the wells of a muffin tin or line with paper liners and spray with non-stick spray.
  3. Rinse blueberries and drain well.
  4. Remove skin from peaches and dice.
  5. In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, baking powder, salt and cinnamon.
  6. Melt butter in a microwave safe bowl.
  7. In a medium bowl, whisk the eggs, milk and melted butter together.
  8. Pour the wet ingredients into the dry ingredients and use a spoon to mix just until incorporated.
  9. Fold the blueberries and peaches into the batter gently.
  10. Fill muffin cups 2/3 full.

***For the streusel topping:

  1. In a medium bowl, place gluten-free flour, brown sugar, cinnamon and nutmeg.
  2. Using a pastry blender, cut in butter until mixture resembles fine crumbs.
  3. Spoon streusel topping over the batter evenly.
  4. Bake muffins 18-20 minutes. Do not overbake.
  5. Remove muffins from pan to cool.
Source: Plate it up! Kentucky Proud Project.
170 calories; 5g fat; 3g saturated fat; 15mg cholesterol; 95mg sodium; 31g carbohydrate; 0g fiber; 14g sugars; 2g protein.