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Gluten Free Blood Orange Cinnamon Streusel Muffins

Sandi Gaertner
Light and fluffy gluten free blood orange streusel muffins. This easy gluten free cinnamon streusel muffins recipe is perfect for breakfast or brunch.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12
Calories 208 kcal


  • ¾ cup blood oranges peeled and chopped
  • 1 ½ cups gluten free flour blend * see note
  • ¼ cup melted butter * see note
  • 2 large eggs
  • ¾ cup coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • ¾ cup almond milk * see note
  • teaspoon salt

Streusel Topping:

  • 3 tablespoons butter melted
  • ½ cup brown sugar
  • 2 tablespoons sugar
  • 2 tablespoons gluten free flour blend (for topping)
  • 1 teaspoon cinnamon


  • Preheat oven to 350º F.
  • Line cups in a muffin pan with paper muffin cups.
  • In a large bowl, add dry ingredients
  • In a small bowl, add wet ingredients and whisk.
  • Add blood oranges to wet ingredients.
  • Pour wet ingredients into the dry ingredients and gently fold together to blend.
  • Using a soup scoop, fill muffin cups ¾ full.
  • Add 1 tablespoon streusel topping on top of the muffin batter.
  • Bake 20-25 minutes until cooked.
  • Remove from muffin pan onto cooling rack.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. Muffins are easy to make and my biggest tip to keep them light and fluffy is to mix the batter until it is just barely mixed. Muffin batter is very easy to overmix.
  6. To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
  7. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  8. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.


Serving: 1gCalories: 208kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 136mgPotassium: 80mgFiber: 2gSugar: 19gVitamin A: 271IUVitamin C: 6mgCalcium: 64mgIron: 1mg
Keyword blood orange muffins, gluten free streusel muffins
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