Gluten-Free Blueberry Peach Muffins with Coconut Macadamia Streusel

Peak-summer muffins: juicy peaches and blueberries folded into a tender crumb under a coconut-macadamia streusel that bakes into golden gravel. They’re the farmers-market haul, made portable and gluten-free.

Yield: 12 muffins · Time: 50 min

Ingredients

• 2 1/4 cups (315 g) gluten-free all-purpose flour blend with xanthan gum
• 2 tsp baking powder
• 1/2 tsp baking soda + 1/2 tsp salt
• 2 eggs
• 3/4 cup (150 g) sugar
• 3/4 cup (180 g) yogurt
• 1/3 cup (80 ml) melted butter
• 2 tsp vanilla
• 1 cup diced peaches + 1 cup blueberries, tossed in 1 tbsp flour blend
• Streusel: 1/3 cup GF flour blend, 1/3 cup brown sugar, 1/3 cup coconut flakes, 1/3 cup chopped macadamias, 3 tbsp cold butter

Directions

1. Rub the streusel ingredients into clumps; chill.
2. Whisk dry ingredients; separately whisk eggs, sugar, yogurt, butter, and vanilla.
3. Combine, then fold in the floured fruit.
4. Fill 12 lined muffin cups high and crown with streusel.
5. Bake at 400°F (200°C) for 5 minutes, then 350°F (175°C) for 18–22 more.

Pro tip: The hot-start-then-drop bake is the muffin-dome trick — oven spring first, gentle finish after.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.