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–+ servings

Bakery-Style Blueberry Streusel Muffins

Freshly baked bakery-style blueberry streusel muffins on a cooling rack
Tender and lightly sweet blueberry muffins topped with a crunchy oat-coconut streusel, these gluten-free and dairy-free treats are perfect for brunch or a quick bake.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 12 muffins

Ingredients

Muffin Base

  • 1 1/2 cups gluten-free all-purpose flour Use a 1:1 GF blend with xanthan gum for best results.
  • 1/2 cup almond flour For nut-free, replace with additional gluten-free flour or oat flour.
  • 1/2 cup granulated sugar Optional: reduce by 1/4 cup for lower sugar.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup almond milk Can substitute with other dairy-free milk.
  • 1/4 cup coconut oil, melted Substitute with melted butter or neutral oil if not dairy-free.
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Frozen blueberries can be used; toss in flour to prevent color bleed.

Streusel Topping

  • 1/4 cup rolled oats
  • 2 tablespoons brown sugar Can be substituted with maple syrup.
  • 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon

Instructions

Preparation

  • Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin.
  • In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  • In a separate bowl, whisk the almond milk, melted coconut oil, and vanilla extract.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are okay.
  • Carefully fold in the blueberries.
  • In a small bowl, mix together rolled oats, brown sugar, melted coconut oil, and cinnamon until crumbly.
  • Spoon the batter into muffin cups, filling each about two-thirds full, and evenly sprinkle with streusel topping.

Baking

  • Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Muffins can be stored at room temperature for up to 48 hours, in the refrigerator for 4-5 days, or frozen for up to 3 months. Reheat to restore crunch if necessary.