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Gluten Free Blueberry Muffins with Crumble Topping

 Gluten Free Blueberry Muffins are a healthy fiber rich snack, filled with almond flour, oat flour, almond butter, and no added sugars!

gluten free blueberry muffins in serving bowl with bowl of peanut butter and spoon nearby

If you’re looking for a dairy free blueberry muffins, 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.

And google tells me that lots of people are searching for gluten free muffins, so I got to work with experimenting. 

That being said, I’ve already experimented with what I think is a winning moist gluten free muffins recipe with my chickpea flour muffins.  So these dairy free blueberry muffins were a no brainer.

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.


blueberry muffin with crumb topping in muffin wrapper on white plate

Why Dairy Free Blueberry Muffins?

I don’t talk about this much but I have experimented off and on with going dairy free periodically to see if some of Hannah’s symptoms improve. She is always SO congested (to the point that it wakes her up at night and I have to go in with the dreaded snot sucker), and she used to deal with some constipation and reflux.

The tongue and lip tie release seemed to help with some symptoms but she still does get weird rashes and spit up more occasionally, and I can’t figure out why.

My typical diet is high in dairy (Greek yogurt, milk and ice cream are essential staples for me). So, we tend to have a a lot of dairy-free alternatives on hand.

muffin tin with blueberry muffin batter in muffin wrappings

For those with a true dairy allergy or intolerance (or who follow a vegan lifestyle), I feel you. You want to be able to enjoy many of the same foods and fortunately with all of the products available today, I feel like that’s pretty easy to do.

And hopefully, with these gluten free banana blueberry muffins, you won’t skip a beat.

Milk is a pretty easy swap in muffin recipes so whether you make these dairy free or not, the flavor or texture won’t really change much.

collage of step by step mixing photos for making gluten free muffins

Ingredients for GF Blueberry Muffins

Here’s a list of what you need to make these deliciously healthy gluten free banana blueberry muffins. 

  • Almond flour  – a great gluten free baking flour, with healthy fat, protein and fiber!
  • Oat flour (easy to make your own or buy it) – I love the softness that oat flour provides, plus this one is certified gluten free. It’s one of my favorites! If making your own, just ensure your oats are gluten free. 
  • Bananas – Help to add natural sweetness and keep these moist gluten free muffins free of added sugar!
  • 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 – A great source of fat that helps to naturally sweeten these and add some richness. 
  • Almond milk – if you don’t need these dairy free, you can use any kind of milk.
  • Blueberries – fresh or frozen both work great! Frozen may hold together a little better and won’t squish as easily, but this is a personal preference. You can make gluten free berry muffins with any other berry, too, for substitutions. 
  • Vanilla extract
  • Baking soda
  • Sea salt
  • Cinnamon

You just need two bowls and a mixing spoon and you’re good to go!

ingredients on baking sheet for gluten free blueberry muffins

Easy Streusel Topping

The streusel crisp topping – my favorite part! For the gluten free crumble recipe, you’ll combine coconut oil, oat flour, oats and brown sugar.

We omitted butter to keep these as gluten free dairy free blueberry muffins but if you don’t need them to be dairy free, butter would work and taste great. 

Tips For The Best Gluten Free Dairy Free Blueberry Muffins

Baking with 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. This article from Very Well Fit does a great job at explaining some key differences.

The main takeaway here is that 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 muffins feel lighter and fluffier.  

Make sure to let the muffins harden a little upon cooling. This will keep the gluten free crumble nice and crisp. I love the varying textures that the moist muffin and crispy crumble provide.

I love to serve these muffins with yogurt (dairy or non-dairy), or slather with more nut butter to provide a satisfying snack. Camryn will eat them any which way, since blueberries are an all time favorite of hers. I have many more healthy muffins for kids ideas, too. 

muffins with gluten free streusel topping in muffin pan

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. 

One way to reduce this sogginess is to line your ziplock bag or Tupperware with paper towels to help counteract some of the moisture and condensation.

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.

However, 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. 

blueberry muffin with crumb topping with muffin wrapper pulled down

Can I Use Frozen Blueberries?

Yes, frozen blueberries will work just as well in this recipe!

gluten free blueberry muffins in serving bowl with bowl of peanut butter and spoon nearby
Yield: 12 muffins

Gluten Free Blueberry Muffins with Crumble Topping

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.


Crumble Topping (Gluten Free)

  • 3 Tbsp oat flour
  • 3 Tbsp gluten free oats
  • 3 Tbsp brown sugar
  • 2 Tbsp coconut oil 
  • 1 cup blueberries


  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 216mgCarbohydrates: 18gFiber: 4gSugar: 9gProtein: 7g

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