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!
A Little Thought on Gluten-free Baking
When baking gluten-free, it's crucial to check labels carefully. Even small traces of gluten can be problematic for those with gluten sensitivities or celiac disease. Look for ingredients such as modified food starch or malt flavouring, as they may contain gluten. By verifying trusted gluten-free certifications and being mindful of ingredients, you can create safe treats for everyone. Being vigilant about labels helps you bake tasty treats and shows consideration for others' dietary requirements, promoting inclusivity and thoughtfulness.
These vegan and gluten-free blueberry streusel muffins are:
- Gluten-free
- Vegan
- Soft and fluffy
- Crispy topping
- Delicious
Ingredients you'll need to make these Vegan and Gluten-free Blueberry Streusel Muffins:
- Gluten-free flour - Bob's Red Mill 1-to-1 gluten-free baking flour is perfect
- Sugar
- Baking soda
- Salt
- Apple cider vinegar
- Soy milk
- Oil
- Vanilla
- Blueberries
- Brown sugar
- Cinnamon
- Vegan butter
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!
- 1 3/4 cup Gluten-free flour (Bob's Red Mill 1-to-1 gluten-free baking flour works really well)
- 1 cup Sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tbsp Apple cider vinegar
- 1 cup Soy milk
- 1 tsp Vanilla extract
- 1 cup Blueberries
- 1/2 cup +5 tablespoons gluten-free flour
- 1/4 cup Sugar
- 1/4 cup Brown sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- 3 tbsp Vegan butter
- Heat the oven to 180°C.
- In a bowl, sift together the gluten-free flour, sugar, baking soda and salt.
- In another bowl, combine the soy milk, oil, apple cider vinegar and vanilla. Allow the mix to thicken for a few minutes.
- Pour the wet mixture into the bowl with the dry ingredients and mix well.
- 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).
- Make the streusel by combining all the dry ingredients in a small bowl.
- Melt the vegan butter and add to the bowl. Give it a quick mix.
- Divide the blueberries between the muffins and add on top and then top with streusel mix.
- Bake for approx. 25-30 minutes or until you can stick a toothpick in the middle, and it comes out clean.