Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Gluten-Free Almond Butter Blueberry Muffins

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My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.

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SERVING SIZE:

12

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PREP TIME:

10 minutes

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COOK TIME:

20 minutes

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TOTAL TIME:

30 minutes

INGREDIENTS

Streusel Topping:
2 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup Oat Flour
⅓ cup Chopped Walnuts
2⁄3 cup Rolled Oats
⅓ cup Coconut Sugar
½ teaspoon Kosher Salt
¼ teaspoon Cinnamon
2 tablespoons Vegan Butter, melted

Muffins:
2 tablespoons JUSTIN’S® Classic Almond Butter
1 ½ cups Gluten-free All-purpose Flour
½ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Kosher Salt
1 ½ cups Fresh Blueberries
¼ cup Vegan Butter, melted
¾ cup Almond Milk
1 teaspoon Vanilla
½ teaspoon Almond Extract

DIRECTIONS

1. Preheat the oven to 375°F.

2. Line a muffin pan with paper liners and set aside.

For the Streusel Topping:
1. In a small bowl, combine all streusel ingredients and mix well. Set aside.

For the Muffins:
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.

2. Toss the blueberries into the flour mixture.

3. In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract.

4. Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).

5. Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from the oven and cool completely on a wire rack. Enjoy!

This Recipe Serves 12

INGREDIENTS

Streusel Topping:
2 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup Oat Flour
⅓ cup Chopped Walnuts
2⁄3 cup Rolled Oats
⅓ cup Coconut Sugar
½ teaspoon Kosher Salt
¼ teaspoon Cinnamon
2 tablespoons Vegan Butter, melted

Muffins:
2 tablespoons JUSTIN’S® Classic Almond Butter
1 ½ cups Gluten-free All-purpose Flour
½ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Kosher Salt
1 ½ cups Fresh Blueberries
¼ cup Vegan Butter, melted
¾ cup Almond Milk
1 teaspoon Vanilla
½ teaspoon Almond Extract

DIRECTIONS

1. Preheat the oven to 375°F.

2. Line a muffin pan with paper liners and set aside.

For the Streusel Topping:
1. In a small bowl, combine all streusel ingredients and mix well. Set aside.

For the Muffins:
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.

2. Toss the blueberries into the flour mixture.

3. In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract.

4. Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).

5. Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from the oven and cool completely on a wire rack. Enjoy!

This Recipe Serves 12

Great Summer Recipes
Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!