The holiday season is in full swing and with it the season of brunches and food gifts. What better way to shower those in your life with a sweet treat than Gluten and Dairy Free Streusel Blueberry Muffins?
There’s something cheery about the sweet burst of fresh blueberries, such as in Gluten and Dairy Free Blueberry Bread Pudding. These fun and festive muffins combine the classic flavors with the crunch and texture of an almond crumble topping.
Armed with fresh blueberries, all you need to make these sweet and delicious Gluten and Dairy Free Streusel Blueberry Muffins is a handful of kitchen basics. Using pantry staples, these muffins aren’t just easy, but you have control over everything that goes into them.
- Gluten Free Flour – Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is my go-to flour for both sweet and savory recipes. If you are converting recipes that aren’t traditionally Gluten Free, it makes measuring easy.
- Baking Powder
- Kosher Salt – Enhances all of the flavors of the ingredients.
- Sugar – Adds a hint of sweetness to the muffins and also the streusel topping.
- Dairy Free Butter – Adds richness and moisture to these blueberry muffins and helps the crumble come together.
- Almond Extract – Accents the almonds in the streusel and adds a delicate nutty flavor to the muffins themselves.
- Dairy Free Milk – Use your favorite. I like oat milk for this recipe.
- Fresh Blueberries – Sweet yet tart, they burst with flavor in every bite.
- Sliced Almonds – Adds crunch to the crumble and a delicate, buttery flavor.
How to Make Gluten and Dairy Free Streusel Blueberry Muffins
Skip the boxed mix. These muffins are easy to make and give you complete control over all of the ingredients. Get the kids into the kitchen and let them help you with these sweet treats.
Time needed: 35 minutes
Combining the sweet, bright burst of fresh blueberries with a buttery, crunchy almond top, these easy muffins are sure to become a new morning favorite.
Preheat your oven to 400 degrees. Spray a muffin tin with nonstick baking spray and set aside.
Add all of the wet ingredients to a bowl and mix well. Add the dry ingredients including the blueberries and mix until the batter is just combined.
Use a fork to combine all of your crumble ingredients until it’s a sandy texture.
Divide the blueberry muffin batter between in the muffin tin. You can use a scoop to make this easier. Top with the crumble mixture. Bake for 15-20 minutes, or until a toothpick comes out clean.
Let cool slightly before removing from the muffin tin. Enjoy!
This recipe is completely Dairy Free. However, you can make this same recipe with dairy butter and regular milk.
This recipe calls for almond extract in the blueberry muffin batter. You can substitute the almond extract for vanilla extract.
This same recipe can be used to make a quick bread. Replace the muffin tin with a loaf pan. The bake time will increase slightly. In addition, you can also use mini muffin tins for this recipe.
Gluten and Dairy Free Streusel Blueberry Muffins are a great make ahead dish, and perfect for meal prep. They will keep for 3-5 days in an airtight container.
Top Tip for Gluten and Dairy Free Streusel Blueberry Muffins
When mixing up your streusel topping, make sure that your Dairy Free butter is slightly room temperature. This will allow it to come together easily and give you that sandy, crumbly topping.
To make your blueberries last longer before using them, hold off rinsing them until just prior to baking with them. A dry blueberry is a happy blueberry.
Gluten and Dairy Free Streusel Blueberry Muffins
- 2 mixing bowls
- muffin tin
- 1 3/4 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 2 eggs
- 1/2 cup Dairy Free butter, melted
- 1 tsp almond extract can substitute with vanilla extract
- 1/2 cup Dairy Free milk, such as oat milk
- 1 1/2 cups fresh blueberries
- 1/3 cup Gluten Free 1.1 flour
- 1/3 cup sugar
- 3 tbsp Dairy Free butter, room temperature
- pinch of salt
- 1/4 cup sliced almonds
- Preheat oven to 400 degrees. Spray a muffin tin with nonstick baking spray and set aside.
- Add the ingredients for the crumble topping to a bowl. Use a fork to mix until it is a sandy, crumbly texture.
- Add all of the wet ingredients for the blueberry muffins to a bowl and mix until combined.
- Add the dry ingredients to the wet ingredients, including the blueberries. Mix until just combined.
- Divide the batter between the prepared muffin tin cups. Top with the crumble mixture.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool slightly.