Vegan Gluten Free Blueberry Streusel Muffins with Protein Option, New Trainer, Push Yourself or Take It Easy

Sunday morning I decided it was time to make some muffins.

The last muffins I blogged about were these Vegan Banana Nut Muffins (Gluten & Soy Free)

The Yummy, Gooey Inside of a Muffin.  Note I did not say the M word (Moist…eek! hate!)
Vegan Banana Nut Muffins (Gluten & Soy Free)

Today’s Muffins…
Please note the one bowl, no heavy mixing equipment, one spoon recipe.  I love saving on dishes and not dragging out power tools unless they are absolutely required!


Vegan Gluten Free Blueberry Streusel Muffins with Protein Option
1 c oats (please see This Post on Oats towards the bottom of it, if you are curious about oats being GF and Certified GF Oats vs. Regular Oats)
1/2 c brown sugar (packed)
1/4 c white sugar (omit if you wish)


1 heaping Tsp Cinnamon
1/4 Tsp Baking Soda
Dash Vanilla Extract
2 Tbsp room-temperature Vegan Butter
1/2 to 3/4 c of water (batter should be thicker than pancake batter but not as thick as cookie dough)
Optional: 1/4 to 1/2 c raisins, other dried fruit, nuts, or seeds
Optional: 1 to 3 scoops of Protein Powder

Yields 9 Smaller Muffins (3 bites each) or 6 larger Muffins


Stir Everything Together and let it sit for 5 minutes

batter should be thicker than pancake batter but not as thick as cookie dough

Add 1/2 cup of blueberries and fold in (I used frozen but use fresh if you want)
Optional: Use seasonal fruit such as strawberries, peaches, nectarines, apples, etc.  Or use a combination.   You can easily make Peach Streusel Muffins or whatever sounds good!

Fill muffin liners

And I added 1 Tsp of Brown Sugar to the Top of Each Muffin for an Extra Streusel-ey Effect

Bake at 350F for 20-25 Minutes or Until Done

Here’s 3 Bites of Goodness
Actually, of greatness, according to Scott.   Scott is not a Muffin Guy and he said these were the Best Muffins He’s Ever Eaten.  Gluten-Free and Vegan just add an extra feather in my cap.
These muffins almost need to be eaten with a fork.  There is no gluten and no egg so they are not the traditionally fluffy muffin-top type muffins.  You could of course add some gluten-containing flour and swap out for the oats I used if that’s your thing. But for me, these are perfect!
And if it’s super hot where you are and you can’t be bothered to turn on your oven at all, try my Raw Vegan Apple Crumble, which you can also sub-out apples, and sub-in any summer fruit from nectarines to blueberries to plums.
 Raw Vegan Apple Crumble
 Raw Vegan Apple Crumble

And there was my Vegan Bananas Foster that I posted in for the Banana Split Challenge

What’s your favorite kind of muffin?




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