Blueberries are one of my favorite fruits! These little bubbles are so delicious and versatile. Last, amidst the first shut down, I was inspired by pantry ingredients for everyday treats. I created this recipe for blueberry jam muffins because my husband and I were craving blueberry muffins one morning but it was snowy and cold in Montana which meant there were only $10 blueberries at the grocery store. I decided to turn to my favorite jam and turn them into muffins. Those muffins are truly one the easiest recipes to make for any occasion!
One thing that I love about blueberries is when they bake they become jammy and lightly explode. Back in college, my go to breakfast was oatmeal with blueberries, cinnamon honey and chia seeds. The way the blueberries explode when you bake them is one of my favorite things about these little fruits. Fast forward to today, I am still obsessed! During the Christmas season I started to develop this recipe for a standard blueberry crumble muffins. A pretty standard muffin you typically see at a coffee shop or bakery, but gluten-free and vegan.
Getting the texture of the cake crumb perfectly moist but also fluffy and lightweight can be a challenge for gluten free and vegan baking, but the added liquid from the blueberries gives this recipe a little more of a challenge. I tested and tested and tested (and ate!) tons of these muffins to ensure they were just perfect for you all! I love the sweet and sugary crumble on top for added texture and sweetness.
Let’s bake these muffins!Print
These blueberry crumble muffins are everything you love about your bakery muffin but vegan and gluten free. A perfect sweet treat for any occasion, brunch or party!
– 1/2 cup of vegan butter
– 1 1/4 cups of granulated sugar
– 2 tsp of vanilla extract
– 1/2 cups of almond milk
– 2 tsp of baking powder
– 1/4 tsp of ground cinnamon
– 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
– 3 tbsp of almond flour
– 2 cups of fresh blueberries
– 2 tbsp of butter
– 2 tbsp of sugar
– pinch ground cinnamon
– 2 tablespoons of gluten-free flour
- Preheat your oven to 350°f and line your muffin pan with muffin liners
- In your bowl with a stand mixer or a hand mixer, cream your vegan butter and your sugar until light and fluffy
- Next add in your vanilla extract, baking powder, cinnamon and almond milk
- Add in your gluten-free flour and almond flour until a batter starts to form
- Remove from the stand mixer or the hand mixer and using a rubber spatula, fold in your fresh blueberries
- Using a scoop, scoop the batter into your muffin liners approximately 3/4 full
- In a separate bowl, combine your sugar, vegan butter and cinnamon to form sand like texture
- Sprinkle the sugar on top of each muffin
- Bake your muffins for 37-45 minutes until a tooth pick inserted comes out clean
- Let your muffins cool for about 40 minutes before eating – blueberries will be very hot!
I use only Bob’s Red Mill Gluten-free 1:1 flour in my recipe testing, it is the best on the market!
Keywords: gluten free and vegan blueberry crumble muffins
Why fresh blueberries?
I developed this recipe using fresh blueberries rather than frozen because of the water content. As you know when you freeze blueberries they retain all their water and then start to melt and leak their juices out. This extra water content creates a gummy like texture within the cake crumb. I highly suggest using fresh blueberries for this recipe. If you don’t have access to fresh blueberries, try my jam recipe instead!
With Easter and Mother’s Day on the horizon, this the perfect recipe for a spring celebration! You can even make them ahead of time and store in a air tight container so your day of prep is just opening the container!