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Blueberry Coffee Cake Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x


Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!


  • 1 3/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 2 tsps lemon juice ((or apple cider vinegar))
  • 1 tsp baking soda
  • 2 tsps baking powder
  • Pinch of salt
  • 1/3 cup fresh or frozen blueberries


  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon


  1. In a small bowl, combine all the streusel ingredients. Mix with a fork until sticky and clumpy. Set aside.
  2. In a blender or mixing bowl, combine all the ingredients for the muffins. (If using a blender, be sure to add the wet ingredients first!)
  3. Blend/mix until just combined. Do not over mix or it will make the muffins gummy.
  4. Line or grease a muffin pan. Divide the batter into the muffin tins, filling each 3/4 of the way. You will get anywhere from 6-9 muffins depending on your pan.
  5. Top each liberally with streusel. Press it in lightly.
  6. Bake for about 25 minutes at 350F, or until the streusel is golden brown and the tops are firm to the touch.
  7. Remove from the oven and cool for at least 10 minutes before removing from the pan.
  8. Enjoy! Keep leftovers in the fridge (they are really yummy cold too!)