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Gluten and Dairy Free Streusel Blueberry Muffins

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
Cook Time: 20 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!

Video

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