Go Back Email Link
+ servings
streusel muffins
Print Recipe
5 from 4 votes

Gluten-Free Blueberry Maple Streusel Muffins

These gluten-free maple blueberry streusel muffins make every morning a good morning, thanks to Gluten-Free Baking By Rachelle.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin recipe, gluten-free breakfast recipes, gluten-free muffins, muffin recipes
Servings: 12 muffins
Author: Gluten Free Baking By Rachelle

Ingredients

FOR THE STREUSEL TOPPING:

Instructions

  • Preheat oven to 350 degrees F.
  • In a glass measuring cup add So Delicious Coconut Milk and vinegar, set aside for 5 minutes or until curdled.
  • If using frozen blueberries coat with one tablespoon of gf flour, stir to coat.
  • In a medium sized bowl, add flour blend, baking powder, baking soda, sea salt, and sugar.
  • Whisk to combine.
  • Add water, coconut milk mixture, maple syrup, vegetable oil, and maple extract.
  • Stir until smooth.
  • Add blueberries.
  • Using a muffin pan, fill cups ¾ of the way full.
  • In a small bowl add, brown sugar, gf flour, vegan butter, and maple syrup.
  • Using a pasty cutter, cut mixture until it resembles small crumbles.
  • Top the uncooked muffins.
  • Place muffins in a 350 degree oven for 20-22 minutes or until a toothpick is inserted comes out clean.