WIAW Celebratory Blueberry Muffins

Good evening! I hope everyone’s week is going well.  I can’t believe tomorrow is Thursday.  Bring on opening night of Jazz in the Park with my favorite two women 🙂

Our week has been a little crazy over here.  Monday I had a dr.’s appointment & made muffins, Tuesday was Election Day here in Wisconsin & a sisters night in-we watched The Vow and I was very disappointed, and tonight we had birthing classes.  So back to those muffins…

I wanted to bring my co-worker a treat as a way to say “Thank you for hiring me after keeping in suspense for the last 6 months”.  I know everyone in my office loves baked goods, so I brought in homemade blueberry muffins.  My version of muffins are a little different than other people’s.  Because people love to bring in treats, I thought I’d make mine a little bit healthy.  I was a little nervous to bring them in because I was afraid of how people would react to the taste…turns out they LOVED them!  My boss took one bite and said, “You can bring these in any day!”  No one had no idea that they were gluten-free and vegan.  Confession…I do this with all my treats but never tell anyone 🙂

Celebratory Blueberry Muffins w/Streusel Topping


by Maria Campbell

Keywords: bake bread gluten-free vegan


Ingredients (24 muffins)

  • Muffins:
  • 4 1/2 cups of gluten-free flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup coconut oil melted
  • 1 1/3 cup agave nectar (light)
  • 1 1/3 cup rice milk
  • 4 tsp vanilla extract
  • 2 tsp lemon extract
  • 1 quart fresh blueberries washed
  • Streusel Topping:
  • 3/4 cup evaporated cane juice sugar
  • 3/4 cup gluten-free flour
  • 1 tbsp water
  • 1 1/2 tsp cinnamon
  • 1/4 cup vegan shortening


Preheat oven to 325 F. Line the muffin tin with liners or spray muffin tin if liners aren’t used.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Add the oil, agave, rice milk, vanilla and lemon to the dry ingredients and mix until batter is smooth. Using a plastic spatula, fold in blueberries until they are distributed evenly through the batter.

Using a cookie scooper, fill each muffin tin almost to the top. In a small bowl mix evaporated cane juice, flour, water, cinnamon, and shortening until crumbly. Sprinkle on top of muffins.

Bake the muffins on the center rack for about 20-25 minutes. Let the muffins stand for 15 minutes then move them to the wire rack and cool completely.


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