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


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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)

Vegan Banana Nut Muffins in muffin tin

The Yummy, Gooey Inside of a Muffin.  Note I did not say the M word (Moist…eek! hate!)
Hand holding portion of moist muffin
Close up of portion of muffin

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

Ingredients for Vegan Gluten Free Blueberry Streusel Muffins in bowl with spoonMixed up Vegan Gluten Free Blueberry Streusel Muffin batter
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!

Bag of frozen blueberries
Frozen blueberries added to batterBlueberries stirred into batter

Fill muffin liners

Batter in paper liners in muffin tin

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

Batter in liners topped with some brown sugar

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

Oven preheated to 350 degrees F
Baked muffins right out of muffins
Close up of one Vegan Gluten Free Blueberry Streusel Muffin
Here’s 3 Bites of Goodness
Vegan Gluten Free Blueberry Streusel Muffins unwrapped on plate
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.
Muffin on plate showing oats
Overhead of one muffin
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
Side view of Raw Vegan Apple Crumble in clear container

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

Vegan Bananas Foster
Close up of Vegan Bananas Foster in container

What’s your favorite kind of muffin?



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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.