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    Home » Baking » Cinnamon Streusel Blueberry Muffins

    Cinnamon Streusel Blueberry Muffins

    July 12, 2020

    206 shares
    Jump to Recipe Print Recipe

    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.

    overhead photo of blueberry muffins in a muffin tin surrounded by fresh blueberries and cinnamon sticks

    Blueberries

    fresh blueberries in a silver colander

    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!

    Muffin batter

    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.

    Dry ingredients

    bowl of flour, sugar, salt, and baking powder

    In a medium bowl add your dry ingredients: flour, brown sugar, kosher salt, and baking powder. Using a spatula, mix to combine the ingredients.

    Wet ingredients

    egg, milk, coconut oil, being whisked in a bowl

    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.

    muffin batter with blueberries getting folded into the bowl

    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.

    Cinnamon streusel

    butter, flour, brown sugar and cinnamon in a bowl

    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.

    using a cookie scoop to fill muffin tin with blueberry muffin batter

    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

    close up of copper muffin tin with blueberry muffins and loose fresh blueberries around

    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.

    copper muffin tin with blueberry muffins inside each cup, loose blueberries and cinnamon sticks sprinkled around with cup of blueberries in background

    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.

    close up of blueberry muffin cut in half with blueberries showing

    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).

    overhead photo of blueberry muffins in a muffin tin surrounded by fresh blueberries and cinnamon sticks

    Looking for other baked goods?

    • Banana Bread
    • Lemon Poppyseed Donuts
    • Pumpkin Spice Donuts
    • Pumpkin Bread
    overhead photo of blueberry muffins in a muffin tin surrounded by fresh blueberries and cinnamon sticks

    Made this recipe and loved it? Leave a star rating below!

    close up of copper muffin tin with blueberry muffins and loose fresh blueberries around

    Blueberry Muffin with Cinnamon Streusel

    These gluten-free blueberry muffins topped with brown sugar cinnamon streusel are moist, delicious, and the perfect breakfast treat.
    4.67 from 3 votes
    Print Pin Rate
    Course: Baking
    Cuisine: American
    Keyword: blueberry muffin, cinnamon streusel, gluten-free
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 211kcal
    Author: Stephanie

    Equipment

    • Stainless Steel Mixing Bowls
    • Nonstick 12-Cup Muffin Tin 
    Prevent your screen from going dark

    Ingredients

    Blueberry Muffins

    • 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
    • â…“ cup melted refined coconut oil see note #2
    • ½ cup oat milk see note #3
    • 1 cup fresh blueberries

    Cinnamon Streusel

    • 2 tablespoons unsalted butter room temperature, cubed
    • 3 tablespoons Gluten-Free flour
    • 3 tablespoons brown sugar
    • 1 teaspoon ground cinnamon

    Instructions

    • 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.

    Notes

    1. You can substitute regular all purpose flour or whole wheat flour 1:1 ratio
    2. You can substitute vegetable oil or butter for the coconut oil. â…“ cup is the coconut oil melted
    3. You can substitute regular milk for oat milk
    4. You can leave out the cinnamon streusel if you want the recipe to be dairy free
    5. The streusel may run a bit onto the pan while baking, but they become delicious crispy bits.
    6. 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).

    Nutrition

    Serving: 1muffin | Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 49mg | Fiber: 2g | Sugar: 19g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    206 shares

    Originally Published: July 12, 2020 Post Updated: November 15, 2022 Filed Under: Baking, Breakfast, Gluten-Free, Recipes, Spring Delights, Vegetarian Tagged With: Berries

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    Reader Interactions

    Comments

    1. Bert H.

      July 17, 2020 at 5:19 pm

      5 stars
      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…

      Reply
    2. Rebecca G.

      July 13, 2020 at 1:58 pm

      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 😉

      Reply
      • Stephanie

        July 13, 2020 at 2:01 pm

        I’m so glad you made them and loved them! I MUST try the vanilla ice cream next time, such a great idea!

        Reply

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