Vegan and gluten-free blueberry streusel muffins

Vegan and gluten-free blueberry streusel muffins

These vegan and gluten-free blueberry streusel muffins are so light and fluffy on the inside but the crunchy streusel top gives them a great texture. These will be a hit at any party!

I think it’s fair to say that anything with blueberries is a total hit with my family, well, at least most of us. Blueberry muffins are a timeless bake and perfect for any occasion. They are so sweet and bursting with flavour. Imagine having one as a treat in your packed lunch or as a cheeky snack?!

Just look at those juicy berries exploding on the top surrounded by the crunchy streusel topping. I just wish I could have one right now. Honestly, these are one of the best muffins I have ever made and the best part is that everyone in my family can enjoy them since they are totally gluten-free.

We use Bob’s Red Mill 1-to-1 gluten-free baking flour for our gluten-free treats. I love how it just makes everything easier. You can literally replace flour in the same quantities and the texture is absolutely spot on!

Vegan and gluten-free blueberry streusel muffins

Category, DifficultyBeginner

Gluten free blueberry streusel muffins

Yields10 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

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

1

Heat the oven to 180°C.

2

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

3

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

4

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

5

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).

6

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

7

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

8

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

9

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

Ingredients

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

Directions

1

Heat the oven to 180°C.

2

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

3

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

4

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

5

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).

6

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

7

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

8

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

9

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

Gluten-free Blueberry Streusel muffins

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