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Blueberry Streusel Muffins / Coffee Cake

I got this recipe when my husband and I got married almost 9 years ago from a long-time family friend and have been making them ever since (Shirley Brockhouse if anyone knows her). I think that they are the best blueberry muffins I’ve ever eaten! I just had to make a few adjustments to make them gluten and dairy free. Not only do they taste great but they are super easy to make. Just pull out your favorite yellow cake mix, some blueberries, and a few basic ingredients — you’ll be good to go!

Oh – And speaking of my husband, look at this beautiful rose he gave me this week for no reason! I think it looks like the rose from Beauty and the Beast.


To Make This Cake Grain Free:

  • Use my grain free yellow cake recipe.
  • For the streusel topping: omit the oats, use 1 C chopped pecans, and replace the butter with refined coconut oil
  • For coffee cake: bake at 350 degrees in a 7 by 11 inch baking pan for 45 – 50 minutes, covering with foil when the top is browned. Cool completely for the cake to properly set up.

Blueberry Streusel Muffins / Coffee Cake
 
Ingredients
  • Topping:
  • ½ C. Earth Balance (vegan) butter, softened
  • ¾ C Blanched Almond Flour (most any gluten free flour will work here, the original recipe called for ½ C all-purpose flour)
  • ½ C Brown Sugar or Coconut Palm Sugar
  • ½ tsp. Cinnamon
  • ½ C. Gluten Free Quick Cooking Oats
  • ½ C. Chopped Pecans
  • Muffins:
  • Your favorite yellow cake recipe
  • 1½ tsp. Cinnamon
  • 1½ C. Frozen Blueberries
  • 1 T cornstarch or arrowroot flour
Instructions
  1. Preheat oven to 375 degrees or as directed for the cake recipe.
  2. Using your hands, mix all the ingredients for the topping in a large bowl until crumbly.
  3. In separate bowl, prepare cake mix according to directions. I'm not ashamed to say that I used Betty Crocker's gluten free mix!
  4. Pat the blueberries dry wit a paper towel and in a small bowl, mix the blueberries with the flour.
  5. Pour the blueberries and cinnamon into the batter. Mix well.
  6. Line the muffin tin with baking cups or spray with gluten free cooking oil.
  7. Fill each cup ⅔ full.
  8. Spread about 1 T. topping onto each muffin.
  9. Bake for 14-18 minutes, or until nicely browned and toothpick inserted into muffin comes out clean. (Baking times vary depending on which yellow cake mix you use)
  10. Cool completely on a wire rack.

 

 
 
 
 
 
 
 
For blueberry coffee cake: Pour the batter into a 10×13 metal pan, sprinkle on the topping and bake 35 minutes, or until cake is nicely browned and toothpick comes out clean.
 

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Comments

  1. The muffins were fantastic, and I think that rose had to be the prettiest rose I have ever seen.

  2. These look tasty, especially the topping! Thanks for linking the up for March’s muffin theme at GF Wednesdays.

Trackbacks

  1. […] I know I haven’t posted any new recipes in awhile, we have been super busy and dealing with a lot of sickness. But if you want to keep up with me even when I’m not posting new recipes, you should check out my pinterest board. I’ve been making and pinning lots of older recipes from my site along with posting a lot of really yummy looking recipes on my ‘Recipes To Try’ Board. We have especially been enjoying this blueberry coffee cake […]

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