Fluffy, light and packed with roasted blueberries making these the best gluten free blueberry muffins finished with a sweet streusel topping! These delicious muffins are a perfect snack, breakfast or treat made gluten free and dairy free.
What you need to make these gluten free blueberry muffins
You guys, these muffins come together really quickly and if you are in a real pinch for time, skip the roasting part and bake the blueberries fresh. Both good. Neither are wrong.
Light. Fluffy. Tender.
You are going to love them!
for the roasted blueberries
- blueberries, fresh
- granulated sweetener (organic cane sugar or Truvia both work)
for the muffins
- dairy free butter, room temperature
- coconut oil, soft
- brown sugar
- vanilla extract
- almond milk
- apple cider vinegar or white vinegar
- eggs
- gluten free baking flour (1:1)
- baking soda and baking powder
streusel topping
- gluten free baking flour (1:1)
- brown sugar
- granulated white sugar (Truvia or organic cane sugar)
- cinnamon
- dairy free butter
I love roasting my fruit before adding them to bake goods, they taste sweeter and more tender. If you don’t want to roast your blueberries, you can skip this step and just add them fresh.
Want more gluten free and dairy free recipes?
Check out a few of my favorite recipes on the blog:
- Life Changing 4 Ingredient Peanut Butter Cookies
- Homemade Raspberry Chia Seed Pop Tarts
- Vanilla Pound Cake with Sprinkles!
- The Softest Sugar Cookies Ever (Vegan!)
- The Last Brownie Recipe You will Ever Need (Thick and Fudgy)
If you are still reading this far, you definitely deserve a gluten free blueberry muffin or two and if you make them, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Happy Baking!
Roasted Blueberry Streusel Muffins
Ingredients
for the roasted blueberries
- 1 1/2 cup fresh blueberries
- 2 tbsp granulated sweetener organic cane or truvia
for the streusel
- 5 tbsp gluten free baking flour
- 3 tbsp brown sugar
- 1 tbsp granulated sweetener organic cane or truvia
- 1/2 tsp cinnamon
- 1 1/2 tbsp dairy free butter melted
for the muffins
- 1/4 cup dairy free butter, room temperature
- 1/4 cup coconut oil, room temperature or all dairy free butter
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1/2 cup almond milk or plant milk
- 1 tsp apple cider vinegar
- 2 eggs
- 1 1/2 cups gluten free baking flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Start by preparing your roasted blueberries. You can skip this step and use fresh blueberries in the muffins. Preheat oven to 350 F and prepare a baking sheet with parchmnet paper. Rinse your blueberries and then toss them in a bowl with the granulated sweetener and then transfer to the baking sheet. Bake for 20 minutes.
- While the blueberries are roasting, prepare the streusel by stirring the flour, sugars and cinnamon in a bowl. Add the melted butter and mix using your hands. The mixture should resemble clumpy sand. Set aside.
- In a mixing bowl, beat the room temperature butter, coconut oil and brown sugar until creamy. Add in the almond milk, vanilla and apple cider vinegar and continue mixing until incorporated. Mix in the eggs. The mixture will start to separate a bit becaue of the cider but that's okay.
- In another bowl, whisk together the flour, baking soda and baking powder. Add the wet ingredients to the dry and stir just until combined. Try not to mix it too much.
- Prepare a muffin pan with 8 liners. Use a 1 1/2 inch cookie scooper to scoop batter into the bottom of each liner. Add a few roasted blueberries into the center of each. Top with remaining batter and bluebrries. Gernerously sprinkle streusel over the tops of the muffins and bake for 18-20 minutes. Remove and let cool before devouring with fresh dairy free butter!
