Description
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!
Ingredients
Muffins:
– 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
Crumble:
– 2 tbsp of butter
– 2 tbsp of sugar
– pinch ground cinnamon
– 2 tablespoons of gluten-free flour
Instructions
- 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!
- Enjoy!
Notes
I use only Bob’s Red Mill Gluten-free 1:1 flour in my recipe testing, it is the best on the market!