Roasted Blueberry Streusel Muffins
The best gluten free and dairy free blueberry muffins topped with sweet streusel!
Servings: 8 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!