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What’s not to love about fresh, warm blueberry muffins? This recipe is a total game-changer – think decadent blueberry heaven in every bite. Packed with sweet, juicy organic blueberries, these gluten-free blueberry muffins make indulgence feel guilt-free.
Not into gluten-free? No problem, these can be made the classic way too. These gluten-free blueberry muffins are just as delicious in their classic, gluten-filled form.
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
Decadent Blueberry Muffins with Streusel and Vanilla Glaze
LITTLE LILLY
Ingredients
- 2 ½ Cups Almond Flour Blend or All-Purpose Flour for non-Gluten Free. See notes.
- 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 for muffins or 350°F 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 or until a tooth pick 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 Bakery Series 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.
- 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.
Tried this recipe?Let us know how it was!
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One response
My favorite Blueberry Muffin!