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Easy Gluten-Free Blueberry Muffins with Brown Sugar Crumb Topping

Easy to make gluten-free blueberry muffins. These soft and moist blueberry muffins bake in just 30 minutes. In addition to being gluten-free, they are also free of the top 8 allergens. Your family will never know that they are also Dairy-free muffins.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 12 Muffins
Calories 246 kcal


Gluten-Free Blueberry Muffin Mixture

  • 1 1/2 Cup Gluten-Free Flour
  • 1 Cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Cup Oat Milk
  • 2 Tbsp Flax Egg (replaces 2 eggs)
  • 6 Tbsp Water
  • 1 Tbsp Vanilla Extract
  • 2 Tsp Lemon Juice
  • 1/3 Cup Plant-Based Butter Melted
  • 1 Tbsp Gluten-Free Coconut Flour
  • 1 Cup Frozen Blueberries

Brown Sugar Crumb Topping

  • 2 Tbsp Brown Sugar
  • 1 Tbsp Sugar
  • 2 1/2 Tbsp Gluten-Free Flour
  • 1 Tbsp Plant-Based Butter Melted


  • Make flax egg by adding 2 tablespoons of flax egg mixture with 6 tbsp of water. Set aside for 5 minutes until the consistency of an egg.
  • In a small bowl whisk together flour, sugar, baking soda, baking powder, and salt. (set aside)
  • In a medium bowl whisk together milk, flax egg, vanilla, lemon juice, and butter.
  • Toss frozen blueberries in 1 tbsp of flour.
  • Slowly whisk dry ingredients into the wet mixture until smooth. Fold in blueberries.
  • Using a medium ice cream scoop, scoop muffin mixture into baking cups, filling them to the top.
  • Sprinkle crumb topping on to muffins.
  • Bake for 25-30 minutes. Check muffins at the 25-minute mark by inserting a toothpick into the center of the muffins. once the toothpick comes out clean, remove muffins from the oven and allow them to cool for 10 minutes.


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