gluten free vegan blueberry crumb muffins
RECIPE TYPE: muffins
crumb topping
blueberry muffins
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1/3 cup water
  • 1/4 cup pure maple syrup
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups fresh or frozen blueberries
  • 1/4 cup Sarah’s gluten free flour blend
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/3 cup flour, 1/3 cup sugar and cinnamon. Add 2 tablespoons oil and maple syrup. Mix with fork until topping comes together and set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, maple syrup, oil, vinegar and vanilla. Whisk batter until smooth.
  4. Place blueberries in small bowl and coat with remaining 1/4 cup flour. Add to batter and fold in gently.
  5. Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
  6. Remove muffins from muffin tin and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at