Vegan and Gluten Free Blueberry Coffee Cake Muffins aka BETTER THAN BAKERY (for real).
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the texture of Vegan and Gluten Free Blueberry Coffee Cake Muffins is amazing! you’re going to love them.
the muffins are fluffy, moist and yet a little dense at the same time.
fresh blueberries are the ultimate addition to the muffins and mesh so well with the cinnamon crust topping.
in fact, i have never experienced a more heavenly combination than blueberries and cinnamon crumbles.
i call these muffins coffee cake muffins because they encompass a coffee cake, just in muffin form.
while some may prefer cake, i prefer muffins because then they’re easily portable and compact.
many coffee cakes have very crumbly toppings, however, the crumble topping on Vegan and Gluten Free Blueberry Coffee Cake Muffins is more cake-like.
it’s a mixture of cinnamon, almond flour, vanilla extract, coconut sugar and dairy free yogurt.
it’s really simple to make and honestly the texture is divine.
for the base of the muffins, you’re going to need the following:
dairy free yogurt
gluten free oat flour
the glaze that i used is really simple! i prefer monkfruit (lakanto) powdered sugar mixed with dairy free yogurt.
you can make whatever kind of a glaze you want though, but i do recommend something :).
if you love my Vegan and Gluten Free Blueberry Coffee Cake Muffins, then try these other recipes from upbeetandkaleingit!
are you going to make my Vegan and Gluten Free Blueberry Coffee Cake Muffins?!
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Vegan and Gluten Free Blueberry Coffee Cake MuffinsCourse: Breakfast, Muffins
3/4 cup applesauce
1/2 cup maple syrup
2 cups gluten free oat flour
1/3 cup dairy free yogurt
1 tsp vanilla extract
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 cup fresh blueberries
- cinnamon topping
2 tsp cinnamon
1/8 cup coconut sugar
1/2 cup almond flour
1 tsp vanilla extract
2 tbsp dairy free yogurt
- preheat the oven to 350 degrees.
- mix the muffin ingredients together until a thick batter forms and fold in the blueberries.
- fill parchment paper muffin cups all the way to the top. mix the cinnamon topping ingredients and crumble on the batter.
- bake at 350 degrees for 30 minutes and cool down.
- mix the glaze ingredients, drizzle on top and enjoy! store in the fridge in an airtight container.