It’s blueberry season and what better way to utilize fresh blueberries than making muffins! These gluten-free blueberry muffins are topped with cinnamon streusel, moist, and the perfect breakfast. An easy blueberry muffin recipe for the whole family to enjoy.
Blueberry season in North America runs from April until September. Although they are available year round, you can’t beat how fresh they are. In some area’s, you can even go pick your own blueberries which is fun and satisfying!
For this recipe I used gluten-free all purpose baking flour, but you can substitute regular all purpose flour or even whole wheat flour in this recipe. The flour used is a 1:1 ratio, which means you would use the same ratio for the gluten free flour above or all purpose regular flour.
In a medium bowl add your dry ingredients: flour, brown sugar, kosher salt, and baking powder. Using a spatula, mix to combine the ingredients.
In a separate smaller bowl add your wet ingredients: 2 eggs, melted coconut oil, oat milk, and vanilla extract. You can use regular vegetable oil or melted butter instead of the coconut oil. You can also substitute regular milk for the oat milk. Whisk all the ingredients together.
Add the wet ingredients to the dry and mix until fully combined. Next, add the blueberries and gently fold them into the muffin batter using a spatula.
Next is my favorite, the cinnamon streusel topping. You can leave this out if you want the recipe to be dairy-free, but it makes the blueberry muffins extra tasty. In a bowl add: room temperature cubed butter, brown sugar, cinnamon and gluten-free (or regular) flour. Using your fingers, mix the ingredients together until they begin forming clumps.
Grease your muffin pan and if yours isn’t non-stick, you can use muffin cups to line them. I use an ice cream scooper to make sure they are consistent in size and it’s less messy. After the batter is in each cup, add the streusel on top.
Bake the muffins at 400 degrees F for 20 minutes. The streusel may run a bit onto the pan, but they become delicious crispy bits.
Take a toothpick and insert into the middle of the muffin. It should pull out clean if they are ready. If you remove it and it still has wet batter, put back into the oven for a few minutes. If you insert the toothpick into a blueberry, remove, wipe it off, and insert into a new location.
Allow the muffins to cool for 10 minutes before enjoying. Store in a brown paper bag or you can freeze them for up to 3 months. To thaw you can: thaw at room temp, microwave for 30 seconds, or pop in the oven wrapped in foil at 350F for 10-15min (depending on the size of the muffins).
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Blueberry Muffin with Cinnamon Streusel
- 1 ½ cups Gluten-Free All Purpose Baking Flour see note #1
- ¾ cup brown sugar
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup melted refined coconut oil see note #2
- ½ cup oat milk see note #3
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter room temperature, cubed
- 3 tablespoons Gluten-Free flour
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 400 degrees F.
- In a large bowl add the dry ingredients: 1 ½ cups flour, ¾ cup brown sugar, ½ tsp kosher salt, 2 tsp baking powder. Mix to combine. In a small bowl add the wet ingredients: 2 eggs, vanilla extract, melted coconut oil, oat milk. Whisk until eggs are fully combined.
- Pour the wet ingredients into the dry ingredients and using a spatula, mix until batter is fully combined. Add in the fresh blueberries and gently fold them into the batter.
- In a small bowl, add the cinnamon streusel ingredients. Using your fingers, mix together the ingredients until they form crumbles.
- In a greased muffin tin (you may also line with muffin cups), using an ice cream scoop, divide the batter into the 12 muffin cups. Take the streusel and sprinkle over the top of each cup.
- Bake for 20 minutes, until you can insert a toothpick and it comes out clean. If you remove it and it still has wet batter, put back into the oven for a few minutes. If you insert the toothpick into a blueberry, remove, wipe it off, and insert into a new location.
- Allow to cool for 10 minutes until enjoying.
- You can substitute regular all purpose flour or whole wheat flour 1:1 ratio
- You can substitute vegetable oil or butter for the coconut oil. ⅓ cup is the coconut oil melted
- You can substitute regular milk for oat milk
- You can leave out the cinnamon streusel if you want the recipe to be dairy free
- The streusel may run a bit onto the pan while baking, but they become delicious crispy bits.
- Store in a brown paper bag or you can freeze them for up to 3 months. To thaw you can: thaw at room temp, microwave for 30 seconds, or pop in the oven wrapped in foil at 350F for 10-15min (depending on the size of the muffins).
Just made these and they were so flavorful and light. I’m not a ‘gluten free’ person typically but I ended up liking these way more than any store-bought or ‘regular gluten’ muffins I’ve had. Now I just need to plant a blueberry bush…
Made this recipe within the 3 hours of this post, I already had all the ingredients and was craving something sweet. That crumble on top, Yum!!!! A scoop of vanilla bean ice cream pairs well 😉
I’m so glad you made them and loved them! I MUST try the vanilla ice cream next time, such a great idea!