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Gluten-free & Vegan Blueberry Jam Coffee Cake Muffins

  • Author: Paige

Description

the best gluten-free and vegan blueberry crumble muffins of the season! full of fresh blueberry flavor but you can make these year round even when blueberries aren’t in season! 


Scale

Ingredients

Muffin:

  • 1 1/2 sticks of vegan butter (3/4 cup)
  • 1 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • 3/4 cups of almond milk
  • 1 tsp lemon zest
  • juice from 1 lemon
  • 1/2 tsp of salt
  • 1 3/4 cups of gluten-free flour
  • 1/2 cup of blueberry jam

Topping:

  • 4 tbsp of melted butter
  • 1 tsp of ground cinnamon
  • 68 tbsp of gluten free flour
  • 2 tsp of sugar

Instructions

  1. Pre-heat your oven to 350°F and line your cupcake tin with paper liners ( I like the natural parchment ones)
  2. In your bowl of your stand mixer or with a hand mixer, cream your vegan butter and your sugar
  3. Add in your vanilla extract and baking powder after the sugar and butter are combined
  4. Next, add in your lemon zest and juice of a lemon
  5. Alternate 1/2 cup of gluten-free flour to 1/4 cup of almond milk until the batter is combined and smooth
  6. Scoop 2 tbsp of batter into your liners, top that with 1 tsp of blueberry jam and then 2 more tbsp on top of the jam to form a batter jam sandwich
  7. Complete the rest of the muffin liners with that sandwich technique
  8. In a separate bowl mix together your melted butter, gluten-free flour, sugar and ground cinnamon to form a crumb topping
  9. Top each muffin with about 2 tsp of crumb and place in the oven
  10. Bake for 30-35 minutes until cooked through
  11. Let cool and enjoy!

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