Blueberry Crumble Muffins Recipe
These Blueberry Crumble Muffins are the perfect blend of sweet, juicy blueberries and a delightful crumble topping. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to satisfy your cravings. The best part? They’re gluten-free and easy to make!

Why You’ll Love These Blueberry Crumble Muffins
1. Gluten-Free Delight: Made with all-purpose gluten-free flour, these muffins are perfect for those with gluten sensitivities. Enjoy a light and fluffy texture without compromising on flavor.
2. Bursting with Blueberries: Packed with fresh blueberries, each bite offers a burst of juicy goodness. Blueberries add natural sweetness and nutrition to your muffins.
3. Irresistible Crumble Topping: The crunchy cinnamon crumble on top takes these muffins to the next level. It’s a simple mixture of flour, sugar, cinnamon, and coconut oil that creates a delightful contrast to the soft muffin base.
4. Easy and Quick: This recipe is straightforward and can be prepared in under an hour, making it ideal for busy mornings or spontaneous baking sessions.
Ingredients for Blueberry Crumble Muffins
Here’s a list of what you’ll need to make these delicious muffins:
- Crumble Topping:
- ½ cup (75g) all-purpose gluten-free flour
- ½ cup (100g) organic cane sugar
- ½ teaspoon (1g) cinnamon
- ¼ cup (60mL) coconut oil, melted
- Muffin Batter:
- 1 ½ cups (225g) all-purpose gluten-free flour
- ¾ cup (150g) organic cane sugar
- 1 teaspoon (2g) cinnamon
- 2 teaspoons (8g) baking powder
- ½ teaspoon (4g) salt
- ¾ cup (180mL) unsweetened oat milk
- ½ cup (120mL) canola oil
- 1 tablespoon (15mL) apple cider vinegar
- 2 teaspoons (10mL) vanilla extract
- 1 ½ cups (225g) fresh blueberries
- Oil-Free Option:
- Omit the crumble topping
- Use ½ cup (120mL) unsweetened applesauce instead of canola oil in the batter

How to Make Blueberry Crumble Muffins
Follow these simple steps to create the perfect blueberry muffins:
Step 1: Prepare the Crumble Topping
- Combine Ingredients: In a small bowl, mix together ½ cup of flour, ½ cup of sugar, ½ teaspoon of cinnamon, and melted coconut oil.
- Chill: Set the mixture in the refrigerator to firm up while you prepare the muffin batter. This helps create a crunchy texture.
Step 2: Make the Muffin Batter
- Mix Dry Ingredients: In a large bowl, whisk together the remaining 1 ½ cups of flour, ¾ cup of sugar, 1 teaspoon of cinnamon, baking powder, and salt.
- Combine Wet Ingredients: Add the oat milk, canola oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix with a spatula until well combined, ensuring you scrape the bottom of the bowl to incorporate all the flour.
- Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter.
Step 3: Assemble and Bake
- Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-count muffin tin with paper liners.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add Crumble Topping: Remove the crumble from the refrigerator. Crumble 1-2 tablespoons on top of each muffin, pressing it gently into the batter so it adheres.
- Bake: Bake in the preheated oven for 28-30 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Oil-Free Option
- Omit the Crumble: Skip the crumble topping entirely.
- Substitute Applesauce: Use ½ cup of unsweetened applesauce instead of canola oil in the muffin batter for a moist, oil-free version.
Tips for Perfect Blueberry Crumble Muffins
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen ones. If using frozen blueberries, do not thaw them to prevent the batter from becoming too watery.
- Mix Batter Gently: Overmixing can result in dense muffins, so mix just until the ingredients are combined.
- Customize the Crumble: Feel free to add chopped nuts or oats to the crumble topping for extra crunch and flavor.
Storage and Serving Suggestions
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Serving: Enjoy these muffins warm or at room temperature. They pair beautifully with a cup of coffee or tea.
FAQs about Blueberry Crumble Muffins
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you’re not following a gluten-free diet. The muffins will still be delicious and have a similar texture.
What can I use instead of oat milk?
You can substitute any plant-based milk, such as almond milk, soy milk, or coconut milk. If you prefer dairy, regular cow’s milk will also work.
How do I prevent the blueberries from sinking to the bottom?
To prevent blueberries from sinking, lightly coat them in a bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.
Can I make these muffins vegan?
Yes! The recipe is already vegan-friendly since it uses plant-based milk and no eggs. Just ensure the sugar you use is vegan.
How can I make the crumble topping more crispy?
For a crispier crumble, bake the muffins a little longer or add a tablespoon of chopped nuts like pecans or almonds to the crumble mixture.

Blueberry Crumble Muffins
Ingredients
- 2 cups all-purpose gluten free flour divided
- 1 ¼ cup organic cane sugar divided
- 1 ½ teaspoon 2g cinnamon, divided
- ¼ cup coconut oil melted , *see below for oil free option
- 2 teaspoons 8g baking powder
- ½ teaspoon 4g salt
- ¾ cup 6 ounce unsweetened oat milk
- ½ cup 4 ounce canola, *see below for oil free option
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
Instructions
- Preheat your oven to 400F . Line a 12 count muffin tin with liners.
- In a small bowl combine ½ cup of the flour, ½ cup sugar, ½ teaspoon cinnamon and coconut oil. Mix until well combined, set in the refrigerator to firm up.
- In a large bowl whisk together remaining 1 ½ cups flour, ¾ cup sugar and 1 teaspoon cinnamon with baking powder and salt. Add the milk, oil, apple cider vinegar and vanilla and mix with a spatula until well combined, be sure to scrape the bottom of the bowl to get all of the flour. Fold in the blueberries.
- Divide the batter evenly among the prepared muffin tin. Remove the crumble from the refrigerator and crumble 1-2 tablespoons on each muffin, pushing the crumble into the tops of the muffins so it sinks into the batter.
- Bake 28-30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.