Gluten-Free Blueberry Streusel Muffin
Published May 17, 2025
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There’s nothing quite like a warm blueberry muffin fresh out of the oven—but when you’re gluten-free, finding the perfect one can be tricky. Fortunately, this gluten-free blueberry streusel muffin recipe delivers on everything you’d want from a classic: a soft, moist crumb, sweet bursts of blueberry in every bite, and a perfectly crisp, buttery topping.
These muffins are not only delicious but also free from eggs, nuts, and soy, making them a great option for families with multiple dietary restrictions. Additionally, they’re easily adaptable for dairy-free or vegan diets. Whether you’re baking for a crowd or meal prepping your breakfasts for the week, these muffins are a simple and reliable treat that everyone will love.
Table of Contents
Why You’ll Love This Recipe
Free from eggs, nuts, and soy
Sweetened just right with a crispy brown sugar streusel
Great for brunches, snacks, or make-ahead breakfasts
Customizable and freezer-friendly
This recipe uses simple ingredients with big flavor payoff. From pantry staples to fresh blueberries, every item plays a role in building a muffin that’s soft and satisfying without gluten or eggs. Plus, BareOrganics golden milled flaxseed steps in as a wholesome and effective egg substitute.
What You Need
- 2 tablespoons BareOrganics golden milled flaxseed
- 6 tablespoons water
- 2 cups all-pupose
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup milk of choice
- 1/3 cup neutral oil (like avocado or canola)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Streusel Topping:
- 1/2 cup Carol’s Gluten Free Flour
- 1/3 cup brown sugar
- 1/4 cup cold butter (or vegan butter)
- Pinch of salt
How to Make It
Making these muffins couldn’t be easier. After prepping your flax “eggs,” you’ll mix the dry and wet ingredients separately, then gently fold them together with blueberries. Before baking, you’ll top each muffin with a quick streusel made with Carol’s Gluten Free Flour and cold butter. As a result, you get a golden, crunchy topping that perfectly contrasts the tender muffin inside.
Tips and Variations
If you prefer a dairy-free version, simply use plant-based milk and vegan butter. In addition, feel free to swap the blueberries for raspberries or chopped strawberries for a different twist. For a fun presentation, try baking these in decorative paper liners or mini muffin tins for bite-sized treats.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes! They store well at room temperature for a couple of days, or you can freeze them for longer storage.
Can I use frozen blueberries?
Absolutely. Just add them straight from the freezer to the batter—no need to thaw.
Is flaxseed a good egg replacer?
Definitely. In this recipe, BareOrganics golden milled flaxseed works perfectly to provide structure and moisture without the need for eggs.
Gluten-Free Blueberry Streusel Muffins
Ingredients
- 2 tablespoons BareOrganics golden milled flaxseed
- 6 tablespoons water
- 2 cups all-purpose gluten-free flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon baking soda
- 1 cup milk of choice, (dairy or dairy-free)
- ⅓ cup neutral oil, (e.g., avocado)
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh or frozen blueberries, (do not thaw if frozen)
- Streusel Topping
- ½ cup all-purpose gluten-free flour
- ½ cup light brown sugar, lightly packed
- Pinch of kosher or fine sea salt
- ¼ cup vegan butter or regular butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine flaxseed with water. Stir and let sit for 10 minutes to gel.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together flax eggs, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry and stir gently until just combined. Fold in the blueberries.
- Scoop the batter into the muffin tins, filling each cup about ¾ full.
- For the streusel, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
- Bake for 22–26 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
