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Gluten Free & Vegan Blueberry Crumble Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 muffins
  • Category: breakfast
  • Method: baking


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


  1. Preheat your oven to 350°f and line your muffin pan with muffin liners
  2. In your bowl with a stand mixer or a hand mixer, cream your vegan butter and your sugar until light and fluffy
  3. Next add in your vanilla extract, baking powder, cinnamon and almond milk
  4. Add in your gluten-free flour and almond flour until a batter starts to form
  5. Remove from the stand mixer or the hand mixer and using a rubber spatula, fold in your fresh blueberries
  6. Using a scoop, scoop the batter into your muffin liners approximately 3/4 full
  7. In a separate bowl, combine your sugar, vegan butter and cinnamon to form sand like texture
  8. Sprinkle the sugar on top of each muffin 
  9. Bake your muffins for 37-45 minutes until a tooth pick inserted comes out clean
  10. Let your muffins cool for about 40 minutes before eating – blueberries will be very hot!
  11. Enjoy!


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

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