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Blueberry Muffins - Gluten Free, Sugar Free, Dairy Free

Deliciously moist and fluffy blueberry muffins loaded with blueberries. Optional Streusel topping.
Course Breakfast
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8 muffins



  • 1 cup Gluten-Free All Purpose Flour Blend
  • 1/4 cup Xylitol
  • 1/4 teaspoon Xanthan Gum optional, depending on flour blend used
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Baking Powder
  • 1/4 cup Oil
  • 1/4 cup Milk of your choice
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Fresh Blueberries

Streusel Crumb Topping

  • 3 Tablespoons Gluten-Free flour Blend
  • 2 Tablespoons Coconut Sugar
  • 1 1/2 Tablespoons Butter of your choice vegan butters work well too
  • 1 Tablespoon Xylitol


  1. Preheat the oven to 375 degrees F. Prepare a muffin pan with muffin cups.
  2. Make the streusel topping first. Combine the gluten free flour, coconut sugar, and Xylitol. Cut in the butter until crumbly. Set aside.
  3. In a medium bowl, combine the gluten free flour, xylitol, xanthan gum (if using), salt, and baking powder.
  4. Make a well in the dry ingredients. In the center of the well, add the oil, milk, egg, and vanilla extract. Whisk the wet ingredients together, then mix with the dry ingredients until just combined. Batter will be slightly lumpy.
  5. Fold in the blueberries. Fill prepared muffin cups 2/3 full.
  6. Bake for 17-23 minutes, until light golden brown. Halfway through baking, add the streussel topping.

Recipe Notes

Adapted from Flippin' Delicious.

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