Who can resist a freshly baked blueberry muffin? These gluten free vegan blueberry crumb muffins are tender and full of sweet, juicy blueberries. That beautiful cinnamon crumb topping makes them simply delightful!
As it starts to get a little warmer here in California, the mornings are the perfect time for getting in the kitchen to do a little baking. Open up the windows and let the cool breeze come on in. Turn on either some 70’s tunes or worship music {my go-to’s for cooking and baking}. Get out all of your ingredients, mixing bowls and measuring cups. Now you are ready to start baking!
My most-baked item is for sure muffins, especially blueberry muffins. They are my husband’s forever favorite and my kids gobble them up too. I’ve made traditional blueberry muffins a gazillion times, zesty orange blueberry muffins lots and lots, but I’ve never made blueberry muffins with a crumb topping. Who doesn’t love a cinnamon crumb topping on their muffins?
I must say, these gluten free vegan blueberry crumb muffins are my new jam. I can’t get enough! The crumb topping adds a nice crunch and the sweet, juicy blueberries are like a little pop of deliciousness in every bite. For breakfast, for a snack or even for dessert, I’m thinking these blueberry crumb muffins will quickly become one of your new favorites too!
- 1/3 cup Sarah’s gluten free flour blend
- 1/3 cup cane sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons avocado oil or grape seed oil
- 1 tablespoon pure maple syrup
- 1 3/4 cups Sarah’s gluten free flour blend
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk or coconut milk
- 1/3 cup water
- 1/4 cup pure maple syrup
- 1/3 cup avocado oil or grape seed oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups fresh or frozen blueberries
- 1/4 cup Sarah’s gluten free flour blend
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- To make crumb topping, stir together 1/3 cup flour, 1/3 cup sugar and cinnamon. Add 2 tablespoons oil and maple syrup. Mix with fork until topping comes together and set aside.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, maple syrup, oil, vinegar and vanilla. Whisk batter until smooth.
- Place blueberries in small bowl and coat with remaining 1/4 cup flour. Add to batter and fold in gently.
- Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
- Remove muffins from muffin tin and place on cooling rack to cool completely.
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