Gluten-Free Blueberry Peach Crumb Muffins

 

 

 

Gluten-Free
Dairy-Free
Refined Sugar-Free
Nut-Free

The mornings/evenings are starting to get much cooler already, and we can feel the beginning of fall approaching! While I am looking forward to the fall as well, I’m trying to squeeze in a few more recipes before we change over to more apple/pumpkin themed recipes!

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I originally made these muffins without the crumb topping, and while they were still delicious, they felt like they were missing something!

The second time I tested this recipe, I added the crumb topping and it brought these muffins to the next level! However, they’re still delicious to make without, if you don’t have the ingredients for the crumb on hand!

This recipe is simple, and comes together very quickly!

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What do I need to make these gluten-free blueberry peach crumble muffins?

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Servings:

12 muffins

Prep Time:

15 minutes

Cook Time:

20-23 minutes

Total Time:

35 minutes

Ingredients:

  • 1 3/4 cups 1:1 gluten-free flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 cup coconut oil – room temperature
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup full fat coconut milk + 6 tablespoons, separated – see instructions below
  • 1/2 cup fresh peaches, diced
  • 1/2 cup fresh blueberries
  • Optional crumb topping:
    • 1/4 cup coconut sugar
    • 1/4 cup of ghee
    • 1 teaspoon cinnamon
    • 1/2 cup gluten-free flour
  • 1 3/4 cups 1:1 gluten-free flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 cup coconut oil – room temperature
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup full fat coconut milk + 6 tablespoons, separated – see instructions below
  • 1/2 cup fresh peaches, diced
  • 1/2 cup fresh blueberries
  • Optional crumb topping:
    • 1/4 cup coconut sugar
    • 1/4 cup of ghee
    • 1 teaspoon cinnamon
    • 1/2 cup gluten-free flour

Instructions:

Step 1

Preheat oven to 425 degrees. Prepare a muffin pan with liners or grease lightly with coconut oil and set aside. Place the following in a medium sized bowl: flour, baking powder, baking soda, cinnamon, and sea salt.

Step 2

Next, make the crumble! Place the coconut sugar, cinnamon and gluten-free flour into a small bowl and whisk to combine. Place the ghee in the same bowl and mix to produce a coarse crumble. Set aside

Step 3

In a large bowl, cream together the coconut oil and coconut sugar. Whisk in the eggs one at a time until fully combined

Step 4

Add 1/2 cup of full fat coconut milk to your egg/coconut sugar mixture. Reserve remaining 6 tablespoons for later in the instructions.

*Note: if your full fat coconut milk has separated when you open the can, whisk the contents together before measuring out and using in this recipe!*

Step 5

Gradually add the dry ingredients to the wet ingredients and mix until almost fully combined with only a few dry spots remaining. At this point, mix in your remaining coconut milk until mix is fully combined and no dry spots remain. Gently fold in peaches and blueberries

Step 6

Pour muffin batter into prepared muffin pan and fill each well almost to the top

Step 7

Take your crumble and sprinkle over each muffin, until all are covered in crumble. Lightly press the crumble into the muffin mixture

Step 8

Bake muffins at 425 degrees for 5 minutes. Reduce heat to 350 degrees and cook for another 15-18 minutes, or until fully cooked (if you insert a toothpick and it comes out clean, they’re done!)

Step 9

Allow to cool in the muffin pan for 5 minutes before removing to a cooling rack to cool completely. Enjoy!

Notes:

  1. Muffins can definitely be made without the crumb topping if you so choose!
  2. Ghee or butter could be substituted for the coconut oil
  3. I haven’t tried any flour substitutions in this recipe yet
  4. Careful with using frozen fruit, as this will add more liquid to your batter as they thaw during the baking process!
  5. Make sure you are using full fat coconut milk, this will help make your muffins moist and fluffy!
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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