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Bakery-style blueberry streusel muffins fresh out of the oven

Blueberry Streusel Muffins

These bakery-style muffins are tender, slightly crumbly from almond flour, and totally dairy-free, making them perfect for gluten-free breakfasts or brunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour Use a blend that contains xanthan gum if your mix doesn’t already include it.
  • 0.5 cups almond flour Adds moisture and tender crumb; can substitute with oat flour.
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon For batter
Wet Ingredients
  • 1 cup almond milk Or other dairy-free milk.
  • 0.25 cups coconut oil, melted
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup fresh blueberries Fresh blueberries work best.
Streusel Topping
  • 0.25 cups rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil For streusel
  • 0.25 teaspoon cinnamon For streusel

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  3. In a separate bowl, whisk the almond milk, melted coconut oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
  5. Fold in the fresh blueberries carefully to avoid crushing them.
  6. In a small bowl, combine the rolled oats, brown sugar, coconut oil, and cinnamon for the streusel. Mix until pea-sized crumbs form.
Baking
  1. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the tops.
  2. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 48 hours. Refrigerate to extend to 4–5 days, or freeze for up to 3 months.