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Easy GF Blueberry Struesel Muffins

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 Muffins 1x


Adapted from my Cranberry Muffins recipe.



Dry Ingredients:

Wet Ingredients:

  • 1 c. nondairy milk
  • 1/4 c. oil
  • 3 tsp. apple cider vinegar
  • 1 c. frozen or fresh blueberries

Streusel Topping:

  • 2 Tbsp. nondairy butter (or use solid coconut oil)
  • 1/4 c. brown sugar
  • 1/4 c. gluten free flour
  • 1/4 c. chopped nuts of choice (optional)


  1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
  2. Whisk together the dry ingredients. Add the wet ingredients (minus the blueberries) until just combined. Fold in blueberries. Divide the batter evenly into the liners.
  3. Mix all the ingredients together for the streusel. Sprinkle lightly over the batter.
  4. Bake for 22-25 minutes, depending on your oven temperature. Muffin tops should spring back when touched. Allow to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.


  • Serving Size: 1 Muffin
  • Calories: 205
  • Sugar: 12.5g
  • Sodium: 54mg
  • Fat: 7.5g
  • Carbohydrates: 32g
  • Protein: 2g