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Gluten and Dairy Free Streusel Blueberry Muffins
Sweet blueberry muffins are topped with a buttery and crunchy almond crumble.
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Course:
Breakfast
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Servings:
12
Equipment
2 mixing bowls
muffin tin
Ingredients
Blueberry Muffins
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
Crumble Topping
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
Instructions
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.
Enjoy!
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