Blueberry Crumble Muffin

These Gluten Free Blueberry Muffins are so tasty. They are incredibly soft and have a delicious gluten free crumble (streusel) topping. My Gluten Free Blueberry Muffins are also dairy free, soy free, egg free, and nut free. They are also suitable for vegans and vegetarians.

I am obsessed with these Gluten Free Blueberry Muffins. I have probably eaten 4 of them just in the past 2 days. You’ll love the soft texture, the sweet flavor, and the amazing crunchy gluten free crumble topping. They have a sweet vanilla flavor that pairs nicely with the blueberries. If you’ve ever had Udi’s Blueberry Muffins these are actually very similar in taste and texture (but much cheaper).

gluten free blueberry muffin

Choosing a 1 to 1 Gluten Free Flour

It is actually my first time using a store-bought 1 to 1 gluten free flour. And yes, I have been gluten free for over 10 years. Normally I prefer to use my own flour blends. I’ve worked hard to perfect my flour blend recipes and I know how to bake with them. You can find my flour blend recipes here.

I decided to try a store-bought 1 to 1 gluten free flour for these Gluten Free Blueberry Muffins because I know a lot of my followers like to use them. I figured it would be easier for many of you to try this recipe if I used a simple gluten free flour that you already had on hand.

I used Bob’s Red Mill 1 to 1 Gluten Free Flour and it worked very well. I did love how easy it was to use and how versatile it is. I think it gave these muffins a delicious soft texture.

You can find Bob’s Red Mill 1 to 1 Gluten Free Flour on Amazon, Vitacost or in most stores.

Please note I am part of the Amazon Affiliate program. That simply means at no extra cost to you I get a very small commission when you purchase anything on Amazon using my links.

gluten free vegan blueberry crumble muffin
A view of the gluten free blueberry muffins topped with crumble before baking

Tools to Make Perfect Gluten Free Blueberry Muffins

Here are some tools I used to make these Gluten Free Blueberry Muffins. If you want more tips on my favorite baking tools, be sure to check out my post, 10 Best Baking Tools on Amazon Prime.

Non-Stick Muffin Pan

I chose to use a non-stick muffin pan because I didn’t want to have to add any more oil to prevent these muffins from sticking. It also meant I would have less clean up later on.

gluten free vegan muffin


It’s so important to use a whisk when mixing your dry ingredients. This ensures that the flour is broken up without any clumps. It’s also helpful to use a whisk when mixing your wet ingredients, especially when mixing your flax egg.

Rubber Spatula

A rubber spatula is a great tool to use when combining the wet and dry ingredients. The batter doesn’t stick to the rubber spatula head which makes it so easy to use and clean later on.

Cookie Scoop (Ice Cream Scoop)

I love using a large scoop with a trigger like this to help fill the muffin cups. It’s much easier than using a spoon because you can use the click feature to drop out the batter.

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Blueberry Crumble Muffins

These Blueberry Crumble Muffins are so soft and flavorful. You’ll love the sweet vanilla flavor and the delicious crunchy oat crumble topping. They are completely gluten free, dairy free, soy free, egg free, and nut free. They’re also suitable for vegans and vegetarians.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Baked Good, Breakfast, Dessert
Cuisine: American
Keyword: dairy free, egg free, gluten free, soy free, vegan
Servings: 12 Muffins
Calories: 222kcal
Author: Emily Meyer | Eat or Drink
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  • Preheat your oven to 350°F. If your muffin pan is NOT non-stick than spray with cooking spray.
  • Whisk your ground flax with the water and set aside to thicken as you prepare the rest of your ingredients.
  • Prepare the crumble by combining all ingredients in a medium-sized bowl and mixing/pressing together with your hands until large crumble pieces form and the oats are sticking to the dairy-free butter. Place in the fridge until you are ready to top your muffins with it.
  • In a large bowl whisk together your flour, baking soda, and salt and set aside.
  • In a medium sized bowl whisk together your milk, butter, sugar, yogurt, vanilla, and vinegar. Add in your flax egg and whisk one more time.
  • Make a well in the center of your dry ingredients and pour in your wet ingredients. Using a rubber spatula or wooden spoon combine your wet ingredients with your dry ingredients. Mix JUST until combined, some lumps are ok, do not overmix. Pour in your blueberries and mix one more time until combined.
  • Scoop into muffin cups using a large cookie scoop (see blog post for an example of a good cookie scoop).
  • Crumble on the crumble topping then place your muffin pan in the center of the oven and bake for 25 – 30 minutes or until topping is crisp and muffins are no longer wet inside.


Storage Suggestions: Store on the counter for up to 4 days or freeze for about 2 months.
If using Frozen Blueberries: You can use frozen blueberries you just have to defrost them first. Simply place your frozen blueberries in a bowl with warm water while you prepare the rest of the ingredients. After about 10 minutes they should be defrosted. Rinse them off in a colander until the water runs clear. Now you can add them to your muffins like you would fresh blueberries.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 32mg | Fiber: 2g | Sugar: 15g | Vitamin A: 365IU | Vitamin C: 1.7mg | Calcium: 56mg | Iron: 0.9mg

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