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Close up of Blueberry Zucchini Muffin surrounde by blueberries atop a blue and white dotted napkin

Gluten Free Blueberry Zucchini Muffins

These Gluten-free Blueberry Zucchini Muffins, with their moist and tender texture, are bursting with plump blueberries and have the bonus of a sweet and crunchy streusel topping
Course Muffins
Cuisine Canadian
Keyword gluten-free blueberry and zucchini muffins, gluten-free muffins, muffins
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen


  • ¾ cup sorghum flour
  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup coconut flour
  • ¼ cup gluten-free oat flour
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • pinch ground nutmeg
  • ½ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup coconut oil
  • 2 tbsp pure maple syrup, no artificial substitutions
  • tsp pure vanilla
  • ½ cup Greek-style vanilla yogurt
  • 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
  • ¾ cup shredded zucchini
  • 1 cup blueberries, fresh or frozen

Streusel Topping:

  • ¼ cup sorghum flour
  • ¼ cup brown sugar, packed
  • 3 tbsp gluten-free quick-cooking rolled oats
  • 1/8 tsp cinnamon
  • 2 tbsp cold butter


  1. Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
  2. Preheat oven to 475°F.
  3. Prepare 12-14 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Refrigerate until needed.
  5. Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.

  6. In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, and zucchini.
  7. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in blueberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
  8. Spoon batter into prepared muffin cups, filling each cup a good three-quarters full. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20-23 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 – 14 muffins

Be sure to read the accompanying blog post that contains additional tips for making gluten-free muffins