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Blueberry Muffin with Cinnamon Streusel
These gluten-free blueberry muffins topped with brown sugar cinnamon streusel are moist, delicious, and the perfect breakfast treat.
muffins
Ingredients
Blueberry Muffins
- 1 1/2 cups Gluten-Free All Purpose Baking Flour (see note #1)
- 3/4 cup brown sugar
- 1/2 teaspoon Kosher salt
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup melted refined coconut oil (see note #2)
- 1/2 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
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Instructions
- Preheat oven to 400 degrees F.
- In a large bowl add the dry ingredients: 1 1/2 cups flour, 3/4 cup brown sugar, 1/2 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
- 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. 1/3 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).
Nutrition Information
Serving: 1muffin, Calories: 211kcal (11%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 32mg (11%), Sodium: 188mg (8%), Potassium: 49mg (1%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 126IU (3%), Vitamin C: 1mg (1%), Calcium: 86mg (9%), Iron: 1mg (6%)