These are normal sized muffins, filled with berries. The topping is crunchy and delicious and completely optional, so if you don’t want the extra sugar, skip the topping. This recipe makes 18 normal sized muffins. The topping recipe makes too much topping buy it keeps in the refigerator for a while and can be used for subsequent batches of muffins. Or coffee cake. Or putting on ice cream.

But I digress.

These are addictive muffins and they do not taste “gluten-free” They keep for a few days in the refrigerator and can be rewarmed in the microwave.


For the muffins
1/2 cup Earth Balance Coconut Spread, or Spectrum Naturals Butter Flavor Shortening
3/4 cup granulated sugar
1 10 oz bag of frozen wild blueberries (they are available at Trader Joe’ and Whole Foods. Regular berries are larger and may tend to sink a bit more)
2 large eggs
1 tablespoon vanilla extract
1/2 cup flaxmilk (or other safe milk)
1 tablespoon baking powder
1/4 tsp salt
2 cups Namaste Perfect Flour Blend

Cinnamon streusel topping
1 cup granulated sugar
1/3 cup flour
1 Tablepoon Cinnamon
1/4 cup Earth Balance coconut spread (or other safe shortening

Electric Mixer with bowl
Muffin tins to hold 18 muffins
Muffin tin liners
Ladle for scooping batter
Small bowl for mixing dry ingredients
Measuring cups and spoons
Bowl for mixing streusel ingredients

First make the streusel
Combine cinnamon, flour and sugar in a bowl until evenly mixed
Work in coconut spread with your hands until the mixture has a nice even crumb.
Set streusel aside and make muffin batter
Preheat oven to 375 degrees F
Line muffin tins with paper liners (optional if you are using a mushy silicone muffin pan)
Beat the sugar and shortening or coconut spread together in the electric mixer and mix on medium until soft and well combined
Add the eggs and incorporate
Mix the flour and the baking powder together in a separate bowl
Add the flour mixture to the eggs and incorporate
Add the blueberries (frozen or thawed either way is fine, but definitely cold)
Add the milk
Mix thoroughly until its all purple.
Scoop mixture into muffin cups. You want to spread it evenly and make sure there is room on the top for the streusel topping.
Sprinkle streusel topping on the mmuffin batter. How much you use is up to you.
Bake for 25 to 30 minutes. Allow muffins to cool for about 20 minutes before serving.

Serves 3.