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Gluten free blueberry streusel muffins

Gluten-free Blueberry Streusel muffins

These vegan and gluten-free blueberry streusel muffins are so light and fluffy on the inside but the crunchy streusel top gives them a great texture. These will be a hit at any party!
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Course: Baking, Cupcakes
Cuisine: American
Keyword: Baking, Blueberries, Cupcakes, Gluten-free, Muffins, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 367kcal
Author: Steina


For the muffins

  • 1 3/4 cup Gluten-free flour (Bob's Red Mill 1-to-1 gluten-free baking flour)
  • 1 cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tbsp Apple cider vinegar
  • 1 cup Soy milk
  • 1/3 cup Oil
  • 1 tsp Vanilla
  • 1 cup Blueberries

For the streusel

  • 1/2 cup + 5 tbsp gluten-free flour
  • 1/4 cup Sugar
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 3 tbsp Vegan butter


  • Heat the oven to 180°C.
  • In a bowl sift together the gluten-free flour, sugar, baking soda and salt.
  • In another bowl combine the soy milk, oil, apple cider vinegar and vanilla. Allow the mix to thicken for a few minutes.
  • Pour the wet mixture into the bowl with the dry ingredients and mix well.
  • Line a muffin tin with liners and divide the batter between the muffins ( I like to put 1/3 of a cup in each muffin liner).
  • Make the streusel by combining all the dry ingredients in a small bowl.
  • Melt the vegan butter and add to the bowl. Give it a quick mix.
  • Divide the blueberries between the muffins and add on top and then top with streusel mix.
  • Bake for approx. 25-30 minutes or until you can stick a toothpick in the middle and it comes out clean.


Serving: 1Muffin | Calories: 367kcal
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