Bakery-Style Blueberry Streusel Muffins
I remember the first time I pulled a batch of these blueberry streusel muffins from the oven — the tops crackled, the streusel browned, and a burst of blueberry steam filled the kitchen. These bakery-style muffins are tender, slightly crumbly from almond flour, and totally dairy-free, so they work great for gluten-free breakfasts, brunches, or a weekend bake for kids and adults alike.
Why you’ll love this dish
These muffins mix the best of both worlds: a soft, bakery-style crumb from the gluten-free blend and a nutty, moist finish from almond flour and coconut oil. They’re naturally dairy-free and egg-free, quick to pull together, and perfect when you want something that tastes indulgent but is still simple to make at home. Bake them for a Sunday brunch, send them in lunchboxes, or keep a batch on hand for fast breakfasts.
“Perfectly tender, with a crunchy oat streusel and juicy blueberries — tastes like a bakery without the fuss.” — a regular review from my kitchen table
How this recipe comes together
Quick overview so you know what to expect:
- Dry ingredients (gluten-free AP flour, almond flour, sugar, baking powder, spices) are whisked together.
- Wet ingredients (almond milk, melted coconut oil, vanilla) are combined and folded into the dry mix just until moistened.
- Fresh blueberries are gently folded in so they stay whole.
- A simple oat streusel is mixed and sprinkled on top.
- Muffins bake at 375°F for about 18–22 minutes until golden and a toothpick comes out clean.
This is a forgiving batter: avoid overmixing to keep the crumb tender and prevent dense muffins.
Gather these items
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup almond milk (or other dairy-free milk)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil (for streusel)
- 1/4 teaspoon cinnamon (for streusel)
Notes on ingredients and substitutions:
- Gluten-free all-purpose flour: use a blend that contains xanthan gum if your mix doesn’t already include it. That improves structure.
- Almond flour adds moisture and a tender crumb; swap with oat flour for a nut-free version (but reduce the amount slightly and expect a denser crumb).
- Coconut oil gives a mild coconut flavor — melted butter or neutral vegetable oil works if you aren’t dairy-free.
- Fresh blueberries work best; see FAQs for frozen-blueberry tips.
How to prepare it
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, salt, and 1/2 teaspoon ground cinnamon until evenly combined.
- In a separate bowl whisk the almond milk, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are fine. Don’t overmix.
- Fold in the fresh blueberries carefully to avoid crushing them.
- In a small bowl combine the rolled oats, brown sugar, 2 tablespoons coconut oil, and 1/4 teaspoon cinnamon. Use a fork to mix until the mixture forms pea-sized crumbs (streusel).
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the tops.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Short timing tip: check at 18 minutes. Ovens vary, and gluten-free batters can bake faster at the edges.
Best ways to enjoy it
- Serve warm with a smear of dairy-free butter or a drizzle of maple syrup.
- Pair with a latte, chai, or a cold glass of almond milk for an easy brunch.
- For a breakfast plate, serve with Greek yogurt (or dairy-free yogurt), fresh fruit, and a small salad of arugula and citrus.
- Turn them into a dessert by topping with whipped coconut cream and extra fresh berries.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 48 hours. Place a paper towel in the container to absorb excess moisture and keep streusel crisp.
- Refrigerator: To extend life to 4–5 days, refrigerate in an airtight container. Refrigeration can firm the muffins; reheat gently.
- Freezing: Wrap each muffin in plastic wrap or foil and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.
- Reheating: Microwave for 12–20 seconds (from room temp) or reheat in a 325°F oven for 7–10 minutes to revive crisp edges and warm the crumb. If reheating from frozen, add a few extra minutes in the oven.
Food safety: because these contain fresh fruit, don’t leave muffins at room temperature longer than two days in warm conditions; refrigerate to prevent spoilage.
Pro chef tips
- Avoid overmixing: stir only until the dry streaks disappear. Overworked gluten-free and nut flours can make muffins gummy or dense.
- Keep blueberries cold: toss berries in a tablespoon of gluten-free flour before folding into batter to prevent them from sinking and turning the batter purple.
- Streusel texture: use chilled coconut oil for a coarser crumb; melted will form a more compact topping.
- Oven calibration: use an oven thermometer. Many home ovens run 25–50°F hot or cold, which affects bake time.
- Add structure if you want a lift: this recipe is egg-free; if you prefer a slightly stronger rise, whisk in one flax “egg” (1 tbsp ground flax + 3 tbsp water, set 5 minutes) with the wet ingredients.
Creative twists
- Citrus-Blueberry: add 1 tsp lemon zest to the batter and 1 tbsp lemon juice for brightness.
- Chocolate chip streusel: replace half the oats with chopped dark chocolate and reduce brown sugar by 1 teaspoon.
- Maple pecan: swap almond flour for hazelnut or pecan meal and use maple syrup in place of 2 tbsp granulated sugar (reduce liquid slightly).
- Mini muffins: bake at the same temp but check at 10–12 minutes for doneness.
- Egg-added version: if you want a richer muffin, add 1 large egg to the wet ingredients — it will give a slightly more structured, bakery-like rise.
Your questions answered
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Toss frozen berries in about 1 teaspoon of gluten-free flour to reduce bleeding, then fold them in directly. Expect a slightly darker batter around the berries and a modestly longer bake time.
Q: Why are there no eggs in this recipe — will they hold together?
A: This recipe is designed to be egg-free; the almond flour and the fat from coconut oil provide structure and moisture. If you want extra lift and cohesion, add one flax egg or a regular egg to the wet mix.
Q: Can I replace the coconut oil with butter?
A: Yes. Melted butter will give a richer flavor but isn’t dairy-free. Use neutral oil if you prefer no coconut flavor.
Q: How do I keep the streusel crunchy?
A: Sprinkle the streusel just before baking (not too early), and avoid covering the muffins while warm. Once cooled, store in a single layer in an airtight container with a paper towel to absorb moisture.
Q: Are these safe for people with nut allergies?
A: No — this version uses almond flour. For a nut-free alternative, try oat flour or a certified nut-free gluten-free blend and omit almond flour; texture will change.
Conclusion
These bakery-style blueberry streusel muffins are an accessible gluten-free, dairy-free bake that still tastes indulgent — great for brunch or make-ahead breakfasts. If you’re looking for another tested streusel-topped blueberry muffin for comparison or inspiration, see this detailed version from BEST Blueberry Streusel Muffins {Bakery-Style} – Little Sweet Baker or this alternate take with helpful tips at Blueberry Streusel Muffins – Butter Be Ready. Enjoy the baking — and don’t skip the streusel.
Blueberry Streusel Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk the almond milk, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
- Fold in the fresh blueberries carefully to avoid crushing them.
- In a small bowl, combine the rolled oats, brown sugar, coconut oil, and cinnamon for the streusel. Mix until pea-sized crumbs form.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the tops.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
