healthy & easy recipes • sugar free / gluten free / dairy free options

Healthy Blueberry Streusal Muffins (Gluten & Dairy Free)

These Healthy Blueberry Streusal Muffins are an instant hit! They are sweet, fluffy, moist, and bursting with berries and flavor. Take them to a picnic to share with friends, or freeze them and save them all for yourself.

The base of these muffins is a mixture of Oat Flour, Almond Flour, and Rolled Oats. If you need to, you can sub more Almond or Oat Flour and only use one of them, but I like the texture of the flours mixed together. To make oat flour, all you have to do is blend your oats in a Blender of Food Processor until you reach a flour-like consistency. It’s such an easy and cost-friendly gluten free baking option!

Although these healthy Blueberry Streusal Muffins are gluten free, they are not dense and heavy. The egg, almond milk and berries all add moisture. The muffins are also sweetened with Coconut Sugar, instead of Maple Syrup or Honey, which helps keep them light. You could sub a liquid sweetener if you prefer, but it will change the texture and make the muffins significantly denser.

For more muffin recipes, check out some of these classics on The Granola Diaries (all gluten free & refined sugar free):
Pin the recipe for these Healthy Blueberry Muffins for later!
Healthy Blueberry Streusal Muffins that are naturally gluten free, dairy free, and made without refined sugar! #healthybluerrymuffins #muffinrecipe #healthybaking

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Healthy Blueberry Streusal Muffins
These Healthy Blueberry Streusal Muffins are the perfect snack. Naturally gluten free, dairy free, and sugar free - but still bursting with flavor!
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Muffins
Ingredients
Wet Ingredients
Dry Ingredients
Streusal
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Muffins
Ingredients
Wet Ingredients
Dry Ingredients
Streusal
Instructions
  1. Preheat oven to 400 and line/grease a muffin tin.
  2. Make the streusal. Add the streusal ingredients to a small bowl, mix/mash together with a fork. Mixture will be sticky! Set aside.
  3. In a large bowl, add all the wet ingredients and whisk together well. Add the dry ingredients on top and fold in gently. Lastly, fold in the blueberries. Do not overmix!
  4. Scoop your batter into 12 muffins. I like to use an ice cream scooper for this step to avoid drip/mess. Use your fingers to crumble some streusal topping on top of every muffin.
  5. Put the muffin in the oven and set a timer for 5 minutes. After the 5 minutes is up, lower the oven temperature to 350 and bake for another 15 - 20 minutes. Watch so the tops don't burn!
  6. Remove from oven and let cool completely before diving in. Enjoy! Store in fridge for a week or freezer for up to 4 months.


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