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Gluten-free Blueberry Streusel muffins

Yields10 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Gluten free blueberry streusel muffins

For the muffins
 1 ¾ cups Gluten-free flour (Bob's Red Mill 1-to-1 gluten-free baking flour)
 1 cup Sugar
 1 tsp Baking soda
 ½ tsp Salt
 ½ tbsp Apple cider vinegar
 1 cup Soy milk
  cup Oil
 1 tsp Vanilla
 1 cup Blueberries
For the streusel
 ½ cup + 5 tbsp gluten-free flour
 ¼ cup Sugar
 ¼ cup Brown sugar
 ½ tsp Cinnamon
  tsp Salt
 3 tbsp Vegan butter

Heat the oven to 180°C.


In a bowl sift together the gluten-free flour, sugar, baking soda and salt.


In another bowl combine the soy milk, oil, apple cider vinegar and vanilla. Allow the mix to thicken for a few minutes.


Pour the wet mixture into the bowl with the dry ingredients and mix well.


Line a muffin tin with liners and divide the batter between the muffins ( I like to put 1/3 of a cup in each muffin liner).


Make the streusel by combining all the dry ingredients in a small bowl.


Melt the vegan butter and add to the bowl. Give it a quick mix.


Divide the blueberries between the muffins and add on top and then top with streusel mix.


Bake for approx. 25-30 minutes or until you can stick a toothpick in the middle and it comes out clean.

Nutrition Facts

Serving Size 1

Servings 10

Amount Per Serving
Calories 367