What’s not to love about a fresh, warm blueberry muffin? This recipe is a total game-changer—think decadent blueberry heaven in every bite. Packed with sweet, juicy organic blueberries, these muffins make indulgence feel guilt-free. The soft, buttery texture combined with the burst of berries will have you falling in love with them all over again. Enjoy each mouthwatering bite, and trust me, you’ll want to hide one or two before they disappear!

LITTLE LILLY

She came in through the bedroom like a blue girlLike a blue girl, like a blue girl

Hey, Little LillyDon’t believe everything you see
– Widespread Panic

Blueberry Streusel Muffins with Vanilla Glaze

LITTLE LILLY

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 12

Ingredients

2 ½ Cups Almond Flour Blend (see Tips in Notes) or any Gluten-Free Flour Mix; All-Purpose Flour
2 teaspoons Baking Powder
¾ teaspoon Baking Soda
½ teaspoon Sea Salt
1 Cup Earth Balance
1 ½ Cups Sugar
3 Eggs
1 ½ teaspoons Vanilla
1 Cup Dairy-Free Yogurt
¼ Cup Almond Milk
3 Cups Organic Blueberries Fresh or Frozen
Streusel Topping:
¼ Cup plus 2 Tablespoons Almond Flour Blend
1 teaspoon Cinnamon
½ Cup Packed Brown Sugar
2 Tablespoons Earth Balance

Instructions

Prepare the Streusel:
In a medium bowl, stir together the almond flour blend, cinnamon, and brown sugar.
Add the Earth Balance and use a fork to combine until the mixture forms coarse crumbs. Set aside.
Preheat the oven to 325°F Convection Bake for muffins or 350 degrees for Coffee Cake.
Line your muffin pans with paper liners, grease pan well for coffee cake.
Mix Dry Ingredients:
In a separate bowl, sift together the almond flour blend, baking powder, baking soda, and sea salt.
Mix in Mixing Bowl:
With an electric mixer, cream the Earth Balance and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time at low speed, then mix in vanilla, dairy-free yogurt, and almond milk until combined.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the blueberries by hand.
Fill Muffins and Add Streusel:
Spoon the batter into the muffin cups, filling them to the top.
Sprinkle the streusel topping evenly over the batter.
Bake:
Bake for 25 – 30 minutes at 325°F (convection), or until a cake tester or skewer comes out clean.

Notes

Tips:

Gluten-Free or Non-Gluten-Free Version: You can easily swap out all-purpose flour for your favorite gluten-free flour blend or vice versa!
GLUTEN FREE muffins are best made with our Almond Flour Blend. You can find the recipe in ALMOND FLOUR DELIGHTS, our Gluten Free & Dairy Free Recipes eBook
These are best devoured at room temperature or slightly warmed. If muffins are cold from coming out of the fridge, put them in the microwave for 15 seconds and they will be just right.

Makes:

1 dozen jumbo muffins, 20–24 regular-sized muffins
Alternatively, you can make a 9×13-inch pan or use a 9″ or 10″ cheesecake pan for a coffee cake-style treat.