Healthy Gluten Free Blueberry Muffins

@cokocooks

These gluten free blueberry muffins are an absolute must make for the summer. They have fresh blueberries all throughout the muffin with a sweet crumble to top it off. I was always happy when my mom made the boxed blueberry muffins on the weekend when I was little. I would save the muffin top for last, thanks to that crumble topping. I had to include my favorite part of the muffins in this recipe. Plus, these take it to a whole other level with the burst of the fresh blueberries.

Ingredients

This muffin batter is gluten free and dairy free. It starts with some gluten free flour and oats. My favorite brand of gluten free flour is bobs redmill.  To sweeten these muffins is some maple syrup which keep the muffins moist and refined sugar free. For the other wet ingredients I added eggs, milk, coconut cream, and applesauce. These all keep the muffins moist but also oil free and a little lightened up. The coconut cream can be found at most grocery stores or online. Last but not least is the fresh blueberries. I mixed the blueberries with a little extra flour so they don’t sink to the bottom of the batter when cooking.

The best part of these gluten free blueberry muffins is the crumble, which is just 3 simple ingredients. Flour, sugar, and a little coconut oil are all it takes to provide that extra crunch to the muffin tops. Then you have a fluffy muffin, with the best crunchy topping.

Blueberry muffins are an absolute classic for breakfast, to pick up at bakeries, and now to just keep around the house. The crumble just adds and extra crunch to the muffin tops, and then the warm blueberries burst in your mouth. These warm muffins would be perfect to make on a weekend morning, plus it makes your house smell amazing. Then,  you can snack on the leftovers all week long. I doubled the batch and threw some in the freezer. If you enjoy these and other flavored muffins be sure to try my Chocolate Chip Applesauce Muffins. 

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Gluten Free Blueberries Muffins

Gluten free blueberry muffins with fresh blueberries and a crumble topping

Prep Time 15 minutes minutes

Servings 12

Ingredients

• 2 cups gluten free flour
• 1 cup coconut sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 cup milk of choice
• 2 eggs
• pinch of salt
• 1 tsp vanilla
• 1/2 cup whole milk Greek yogurt
• 1/2 cup unsweetened applesauce
• 2 cups fresh blueberries lightly coated in 2 tbsp gluten free flour

Crumble

• 6 tbsp gluten free flour
• 6 tbsp coconut sugar
• 2 tbsp coconut oil melted

Instructions

• Preheat oven to 400 degrees and grease a muffin tin with avocado oil spray
• In a small bowl mix eggs, yogurt, milk, applesauce and vanilla until evenly combined.
• Add all dry ingredients to a large bowl and mix.
• Fold wet ingredients into dry ingredients until well incorporated.
• In a small bowl, add blueberries and 2 tbsp of flour. Lightly mix till berries are evenly coated.
• Fold blueberries into batter and scoop batter evenly into muffin tins. Muffin tins will be almost full.
• In a separate bowl combine the crumble ingredients and evenly sprinkle over muffin batter
• Place in oven and bake for about 18-22 minutes until batter is set and the muffins are becoming lightly brown.
• Let cool for about 20 minutes and ready to serve.
• Store at room temperature for 2-3 days or wrap individually in plastic wrap or aluminium foil and freeze.

Enjoy!

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