top of page

Gluten Free Blueberry Crumble Muffins

I was attending a social gathering (since we can do those kinds of things now. yay!) and a few folks had gluten allergies. I've made a gluten free dessert before that came out delish, but I wanted to try something else.

It was also blueberry picking season! My sister grows blueberries right in her backyard, so I went over there to pick some and I wanted to incorporate those fresh blueberries into whatever I was making. Lammas (also known as Lughnasadh), which is the start of harvest season, was also coming up, and a main way to celebrate is often by baking breads, muffins, or cakes.

I came across this recipe for Gluten Free Blueberry Coffee Cake, and it was pretty perfect for what I was trying to achieve. But I did change the original recipe quite a bit and decided to turn it into muffins!

I used the Target brand Gluten Free Flour, but you can use any 1 to 1 gluten free flour substitute. I also used regular milk and butter since I didn't need to make this dairy free. But, you can easily use almond milk and buttery spread in the place of regular milk and butter to make this dairy free!


  • 4 cup + 1 tablespoon (separated) gluten-free flour mix (I use Target Brand flour Good &' Gather)

  • 4 teaspoon baking powder

  • 1 1/4 teaspoon salt

  • 3/4 sugar

  • 1 cup butter, softened (or dairy-free butter)

  • 2 eggs

  • 1 1/2 teaspoons vanilla

  • 1/2 cup milk (or almond milk/plant-based milk)

  • 2 teaspoons apple cider vinegar

  • 2 cups blueberries, fresh or frozen

Streusel: 1/2 cup gluten-free flour 1/3 cup sugar 5 tablespoons cubed, cold butter (or dairy-free butter) 1 teaspoon cinnamon 1/4 teaspoon salt


  1. Preheat oven to 375° F. Line a muffin tin with muffin liners, or spray pan with cooking spray if not using liners.

  2. Mix together the almond milk and apple cider vinegar. Set aside.

  3. In a medium-sized bowl whisk together gluten-free flour, baking powder, and salt. Set aside.

  4. In a large mixing bowl cream together the butter and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla.

  5. Then alternately add in the milk mixture and flour mixture, mixing in between each addition.

  6. To make the streusel topping: add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter or your hands to combine the topping ingredients together until it’s mixed and crumbly. Set aside.

  7. Mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour.

  8. Gently fold the blueberries into the batter.

  9. Use a spoon or ice cream scoop to fill each muffin liner about 3/4 of the way filled. The batter will be thick, so you may need to spread it with a spatula.

  10. Sprinkle the streusel topping evenly over the batter, pressing some of it down gently into the batter.

  11. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.

  12. Let cool for at least 15 minutes before removing from pan and serving. Muffins will stay fresh covered at room temperature for 3-4 days.

Original recipe here (for Gluten Free Blueberry Coffee Cake).


bottom of page