The best healthier bakery style blueberry muffins you’ll ever make. These incredible blueberry muffins with crumble topping are super moist, perfectly sweet, and loaded with juicy blueberries. They’re gluten free, dairy free, and made with no refined sweetener. You’ll never make another blueberry muffin recipe again!

Blueberry muffins have always been one of my all time favorite foods. When I was a kid we used to make them almost every weekend. Never homemade, just right out of the Krusteaz box (I grew up in the ’90s). They were my favorite! I loved eating them hot, right out of the oven, split in half with a large dab of butter. Mmmm, so good.

These bakery style blueberry muffins are nothing like the boxed muffins I remember as a kid. These are the real deal with just a few tweaks to make them healthier. They look and taste like they’re fresh out of a gluten free bakery with a crumbly streusel topping. Is there anything better than a blueberry muffin with crumb topping that’s actually kind of good for you?

Naturally sweetened with coconut sugar instead of white and brown sugar, made with coconut oil instead of butter, and loaded with plenty of flavor from the vanilla and almond extracts. These blueberry muffins are truly exceptional, especially with the delicious streusel topping. And because they are gluten and dairy free, everyone can enjoy them. They truly are the perfect muffin.

Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!

Healthier Bakery Style Blueberry Muffins

Healthier Gluten Free Bakery Style Blueberry Muffins

Author: Emily Chave
Yield: 12 Muffins
Diet: Gluten Free

Print Recipe

Description

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

Crumble Topping

½ cup gluten free 1:1 multipurpose flour
½ teaspoon ground cinnamon
⅓ cup coconut sugar
3 tablespoons refined coconut oil, melted

Wet Ingredients

½ cup refined coconut oil, melted
1 cup coconut sugar
2 large eggs, at room temperature
½ cup unsweetened vanilla almond milk
1 ½ teaspoons pure vanilla extract
½ teaspoon almond extract

Dry Ingredients

2 cups gluten free 1:1 multipurpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt (use code glutenlessapron for 15% off)

Add Ins

2 cups fresh or frozen blueberries (if using frozen, thaw first)

Instructions

Step 1

Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners, set aside.

Step 2

To make the crumble topping – in a medium bowl mix together the gluten free flour, cinnamon, and coconut sugar. Add in the melted coconut oil and stir together until well combined. Cover the bowl and place in the fridge until ready to use.

Step 3

In a large bowl, whisk together the dry ingredients – gluten free flour, baking powder, and kosher salt. Set aside.

Step 4

In a separate large bowl, beat together the melted coconut oil and coconut sugar. Slowly add in room temperature eggs, one at a time. Next add in the almond milk, vanilla extract, and almond extract, mixing until smooth and well combined. Slowly add in dry ingredients, mixing with a spoon until just combined. Gently fold blueberries into the batter.

Step 5

Remove the crumble topping from the fridge. Break up the topping with a fork into pea-sized pieces. The coconut oil has hardened making the crumble a large solid chunk. Don’t worry, it breaks apart very easily.

Step 6

Divide batter evenly between the prepared muffin pan. Sprinkle the crumble topping on each muffin. Bake for 23 to 28 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Allow muffins to cool for 5 minutes in the pan before removing.

Notes

Adapted from ‘Ambitious Kitchen‘

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