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If you have dietary restrictions, these Gluten and Dairy Free Blueberry Muffins are a healthy fiber-rich snack, filled with almond flour, oat flour, almond butter, and no added sugars! These non dairy blueberry muffins will be your go-to healthy snack.

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If you’re looking for a gluten and dairy free blueberry muffin recipe, you’ll love what I have for you today!

I do not follow a gluten free diet, but for some reason, I always have gluten free flours on hand that I like to experiment with. Much of this is probably thanks to the PR brands sending me goodies.

That being said, I’ve already experimented with what I think is a winning moist gluten free muffins recipe with my gluten free strawberry muffins. 

So these gluten free dairy free blueberry muffins were adapted from that recipe.

My preferred gluten free muffin mix is a mixture of almond flour and oat flour and I happen to think they complement each other perfectly in these gluten free blueberry muffins with almond flour.

Why You’ll Love Gluten and Dairy Free Blueberry Muffins

• Great for allergies and intolerances – For those with a true dairy allergy or intolerance (or who follow a vegan lifestyle), I understand. I trialed no dairy through much of my breastfeeding journey – I had to rely on creative snacks for breastfeeding without dairy at times. You want to be able to enjoy many of the same foods and fortunately, this homemade gluten free blueberry muffin recipe allows that.
• Nutritious – These gluten free banana blueberry muffins are full of fiber, antioxidants and other phytonutrients from the fruit, oat and almond flour.
• Kid and toddler friendly – Since they are sweetened with fruit, kids love these gluten free blueberry streusel muffins. They are some of our favorite low-sugar healthy muffins for kids!
• No added sugars – There are no added sugars in these gluten and dairy free muffins. The streusel only has 2 tbsp of brown sugar, so they are pretty much void of added sugars. I think these are the best blueberry muffins with crumble topping!
• Easy snack– These dairy free blueberry muffins are an easy snack and even make for the perfect breakfast for the whole family paired with some eggs or a yogurt bowl.

Ingredients

Here’s a list of what you need to make these gluten-free blueberry muffins with almond flour.

We get most of ours from Thrive Market and keep them on hand in the pantry. When you join Thrive Market, you get a free gift too!

• Silicone muffin cups
• Almond flour  – a great gluten free baking flour, with healthy fat, protein and fiber! I prefer the taste and texture of almond flour to coconut flour, which can be tricky and dense.
• Oat flour – easy to make your own or buy it
• Bananas – Add more natural sweetness and softness, as well as adding extra nutrition.
• Eggs – Eggs help with binding things together. I assume a flax egg would work fine if you need these to be vegan gluten free muffins, but note, I did not test these. 
• Apple cider vinegar –ACV reacts with baking soda to help the muffins rise – a cool chemistry reaction!
• Almond butter – Try to find one without added sugars.
• Almond milk – if you don’t need dairy milk free muffins, you can use any kind of milk, but any dairy-free milk, like soy milk or oat milk, will work also.
• Blueberries – fresh or frozen both work great! I actually prefer frozen blueberries because they are sturdier and are less likely to burst when mixing and baking. However, fresh blueberries will be a little sweeter. You can make gluten free berry muffins with any other berry, too, for substitutions. 
• Vanilla extract
• Baking soda
• Sea salt
• Cinnamon
• Chocolate chips, optional – I didn’t add them but you can if you’d like!

These blueberry muffins with almond flour are soft and fluffy muffins, topped with a crispy gluten free streusel that makes them hard to put down.

The bananas help to add natural sweetness and keep these moist gluten free muffins free of added sugar!

My recipe for vegan matcha muffins also uses bananas for sweetness and flax eggs.

Note that if you’re not used to gluten-free flours, it does take a little experimentation when baking with gluten free flours, since gluten is what typically makes flour doughy and rise in the oven.

Since almond flour is a little denser than AP flour or something of the like, combining it with a softer flour (like oat flour) helps these almond butter muffins feel lighter and fluffier.  

Lucky for you, I tested these babies enough to make them perfect!

How to Make Gluten Free Blueberry Crumble Muffins

Grab a mixing spoon and two mixing bowls.

Set your oven to 350 and whisk your dry ingredients in a large mixing bowl and your wet ingredients in a medium mixing bowl.

Then, mix both bowls together to form your muffin batter, gently adding in your (frozen) blueberries last.

Transfer muffin batter to a muffin tin.

You’ll also want a smaller bowl to mix your gluten free streusel topping. Add your streusel topping before tossing the muffins in the oven.

Bake for 20-23 minutes and muffins are golden brown, or until a toothpick comes out clean.

Let them cool on a wire rack before adding the gluten free crumble topping.

Gluten Free Streusel Topping

The gluten free streusel topping is easily my favorite part! For the gf streusel topping, you’ll combine coconut oil, oat flour, oats and brown sugar.

We omitted butter to keep these as gluten and dairy free muffins. Instead of coconut oil, you could also use avocado oil or olive oil.

If you don’t need them to be dairy free, butter would work and taste great, and still be a gluten free streusel topping.

I know you’ll want to dive right in, but for the best results, you want to allow time for the muffins to cool and the gluten free streusel topping to become crisp.

I love the varying textures that the moist muffin and crispy crumble provide.

How To Store Gluten Free Banana Blueberry Muffins

I think you’ll agree that this is your new favorite gluten free dairy free blueberry muffins recipe.

I love to serve these muffins with yogurt (dairy or non-dairy), or slather with more nut butter to provide a satisfying snack. Both Camryn and Hannah will eat them any which way, since blueberries are an all time favorite.

In terms of how to store blueberry muffins, you’ve probably experienced muffins becoming soggy after a few days on the counter or in a storage container.

This is because the moisture essentially gets trapped in the wrapping or container, making the muffins soggy. 

However, I prefer to keep them room temperature rather than in the fridge – the texture and even flavor tends to get messed with in the fridge.

So, to reduce this sogginess in these easy gluten free blueberry muffins, line your ziplock bag or Tupperware with paper towels to help counteract some of the moisture and condensation.

If you don’t plan on consuming muffins over the course of a few days, then it’s best to freeze them! You can freeze them for up to 3 months.

To freeze, place them in an even layer in a freezer friendly bag.

You can even wrap each muffin individually to prevent them from sticking together when you freeze. 

More Gluten Free Muffins Recipes and Snacks

• Gluten Free Chocolate Zucchini Muffins
• Zucchini Almond Flour Muffins
• Gluten Free Sweetpotato Muffins
• Almond Flour and Oatmeal Muffins
• Chocolate Peanut Butter Coconut Balls
• Gluten Free Fruit Pizza

Servings 12 muffins

Gluten Free Blueberry Muffins with Crumble Topping

Sarah Schlichter, MPH, RDN

Make these healthy gluten free blueberry muffins for a snack to keep you energized. These dairy free blueberry muffins are great for both kids and adults.

5 from 4 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients  

1x2x3x

• 1 cup almond meal or almond flour
• 1/2 cup oat flour + 1 tbsp
• 1 tsp baking soda
• ½ tsp sea salt
• ¼ tsp cinnamon
• 2 banana, mashed
• 2 eggs
• 1 tbsp ACV
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 tbsp almond milk
• 1 cup blueberries

Crumble Topping (Gluten Free)

• 3 Tbsp oat flour
• 3 Tbsp gluten free oats
• 3 Tbsp brown sugar
• 2 Tbsp coconut oil
• 1/2 tsp cinnamon

Instructions 

1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray.
2. In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
3. In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
4. Add dry ingredients to wet ingredients and stir until combined. Fold in blueberries.
5. To make crumble, Combine oat flour, oats, brown sugar, coconut oil and cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.
6. Pour batter into muffin pan, carefully topping with crumble topping.
7. Bake for 20-23 minutes or until toothpick comes out clean. 
8. Remove muffins and let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour.

Equipment

36 Pack Silicone Cupcake Baking Cups Reusable Muffin Cups/Liners for Bento Box in 6 Colors, Standard Size

Arrowhead Mills Flour Oat Organic, 16 oz (2 Pack)

Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack

Nutrition

Serving: 1Calories: 230kcalCarbohydrates: 18gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 31mgSodium: 216mgFiber: 4gSugar: 9g

Did you make this recipe?Let us know how it was!