Gluten-Free Blueberry Streusel Muffin Recipe

There’s nothing quite like a warm blueberry muffin fresh out of the oven—but when you’re gluten-free, finding the perfect one can be tricky. Fortunately, this gluten-free blueberry streusel muffin recipe delivers on everything you’d want from a classic: a soft, moist crumb, sweet bursts of blueberry in every bite, and a perfectly crisp, buttery topping.

These muffins are not only delicious but also free from eggs, nuts, and soy, making them a great option for families with multiple dietary restrictions. Additionally, they’re easily adaptable for dairy-free or vegan diets. Whether you’re baking for a crowd or meal prepping your breakfasts for the week, these muffins are a simple and reliable treat that everyone will love.

Ingredients

Muffin:

  • 2 tablespoons BareOrganics golden milled flaxseed
  • 6 tablespoons water
  • 2 cups all-pupose 
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 cup milk of choice
  • 1/3 cup neutral oil (like avocado or canola)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries


Streusel Topping:

  • 1/2 cup Carol’s Gluten Free Flour
  • 1/3 cup brown sugar
  • 1/4 cup cold butter (or vegan butter)
  • Pinch of salt

Directions

Making these muffins couldn’t be easier. After prepping your flax “eggs,” you’ll mix the dry and wet ingredients separately, then gently fold them together with blueberries. Before baking, you’ll top each muffin with a quick streusel made with Carol’s Gluten Free Flour and cold butter. As a result, you get a golden, crunchy topping that perfectly contrasts the tender muffin inside.

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine flaxseed with water. Stir and let sit for 10 minutes to gel.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together flax eggs, milk, oil, and vanilla extract.
  5. Pour the wet ingredients into the dry and stir gently until just combined. Fold in the blueberries.
  6. Scoop the batter into the muffin tins, filling each cup about ¾ full.
  7. For the streusel, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
  8. Bake for 22–26 minutes, or until the tops are golden and a toothpick comes out clean.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


Nutrition

  • Calories: 239kcal
  • Carbohydrates: 42g
  • Protein: 3g
  • Fat: 8g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 2g
  • Cholesterol: 2mg
  • Sodium: 201mg
  • Potassium: 58mg
  • Fiber: 3g
  • Sugar: 24g
  • Vitamin A: 43IU
  • Vitamin C: 2mg
  • Calcium: 90mg
  • Iron: 1mg


Nutrition information is automatically calculated, so should only be used as an approximation.

Ingredients: