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Blueberry Almond Streusel Crumb Muffins (Gluten Free)

Looking for a soft and simple blueberry muffin that's healthy too? These are sweet, easy, refined sugar free, dairy free, and gluten free optional.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 muffins


For The Streusel:

  • 1/4 cup maple syrup
  • 1/4 cup natural almond butter
  • 1/2 cup gluten free flour mix or whole wheat flour *see note
  • 1/2 cup rolled oats
  • 2 tablespoons coconut oil melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon optional
  • 1/3 cup slivered almond

For The Batter:

  • 1/2 cup oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/4 cups full-fat coconut milk
  • 2 teaspoons lemon juice or vinegar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups gluten free flour mix or whole wheat flour
  • 2 cups fresh blueberries
  • 1/2 cup slivered almond


  1. Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour.
  2. In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside.
  3. Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter.

  4. Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
  5. When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container.