Make delicious Blueberry Coffee Cake Muffins with a soft center and a crumbly cinnamon sugar top! These gluten free muffins are made with simple, healthy ingredients and are perfect for breakfast or a sweet treat.
Make-ahead
Beginner-friendly
You’ll Learn: How to make a delicious crumble
Worth It: It builds a freezer stash for stress-free snacks later
Bonus: Easy to tailor to common diets
Use fresh blueberries to make mouth watering coffee cake muffins!
My top 2 coffee shop treats are a thick slice of coffee cake or a fluffy blueberry muffin. I took those two things and put them together to make the ultimate gluten free blueberry coffee cake muffins!
These gluten free coffee cake muffins are make with fresh blueberries, almond flour, and a few other simple ingredients. I used cinnamon, coconut sugar, and coconut oil to make delicious cinnamon crumble top.
What kitchen tools will I need to make these gluten free coffee cake muffins?
- Measuring spoons, measuring cups, liquid measuring cup
- Mixing bowls
- Muffin tin and muffin tin liners
- Cooling rack
What ingredients will I need to make some blueberry coffee cake with a cinnamon sugar crumble?
- Eggs
- Maple syrup
- Coconut oil
- Almond flour
- Coconut flour
- Cinnamon
- Baking powder and Baking soda
- Salt
- Fresh blueberries
Can I used frozen blueberries in this blueberry muffin recipe?
Yes you can use frozen blueberries! I recommend folding them into the batter when they are still frozen for the best texture in the final muffin.
I also love to use frozen blueberries for the blueberry compote in this coconut chia seed pudding.
How to make Blueberry Coffee Cake Muffins!
Step 1: Preheat oven and mix muffin batter
To begin, preheat oven to 350F and line a baking tray with 10 muffin liners. Whisk together eggs, maple syrup and coconut oil from the muffin ingredients.
When fully combined, fold in almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt from the muffin ingredients.
Step 2: Scoop batter into muffin tin and mix crumble
Then, when those are fully combined, gently fold in the fresh blueberries. Add 1/4 cup of batter to each of 10 muffin slots in the muffin tray.
In a separate bowl combine the cinnamon sugar crumble ingredients and mix until a crumb like texture forms. Top each muffin slot with the crumb mixture.
Step 3: Bake, cool and enjoy!
Finally, place the muffin tray in the oven to bake for 28 minutes at 350F. Remove the muffins and allow them to cool completely before enjoying! Store in the refrigerator for up to one week or freezer for longer.
How should I store these coffee cake muffins?
I recommend storing your muffins in the fridge for best results. You can reheat them in the oven or in a toaster oven if you like to eat them warm. The muffins will be good in the fridge for up to 7 days.
Can I freeze Blueberry Coffee Cake Muffins?
Yes!! Muffins are one of my favorite things to pop in the freezer for later because you can pull them out one at a time for breakfast or a snack.
Store the gluten free blueberry muffins in the fridge for up to 3 months. Defrost on your counter and eat at room temperature or warm in a toaster oven.
Check out these other gluten free muffin recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Blueberry Coffee Cake Muffins
Ingredients
Muffin Ingredients
- 3 eggs
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Cinnamon Sugar Crumble
- 3/4 cup almond flour
- 1/3 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350F and line a baking tray with 10 muffin liners. Whisk together eggs, maple syrup and coconut oil from the muffin ingredients. When fully combined, fold in almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt from the muffin ingredients.
- When those are fully combined, gently fold in the fresh blueberries. Add 1/4 cup of batter to each of 10 muffin slots in the muffin tray.
- In a separate bowl combine the cinnamon sugar crumble ingredients and mix until a crumb like texture forms. Top each muffin slot with the crumb mixture.
- Place the muffin tray in the oven to bake for 28 minutes at 350F. Remove the muffins and allow them to cool completely before enjoying! Store in the refrigerator for up to one week or freezer for longer.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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