Gluten Free Blueberry Coffee Cake

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This quick and easy Gluten Free Blueberry Coffee Cake is so tasty, it’s light and fluffy and has layers of cinnamon sugar topping with fresh blueberries. It can be made and gluten free muffins or as a snacking cake.

This post is sponsored by Krusteaz. All opinions are my own.

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A close up shot of a blueberry muffins on a white rimmed plate which is sitting on a blue and white stripped napkin. There's a cinnamon sugar crumb topping.

I am SO excited to share these EASY Gluten Free Blueberry Coffee Cake Muffins today. I don’t have a ton of gluten free recipes on my blog and I get the occasional request to add more- and these muffins are a great start.

You guys, I cannot get enough of the Krusteaz Gluten-Free Cinnamon Crumb bread, and I’m not the only one.

Gluten Free Blueberry Coffee Cake Muffins in a Wilton muffin pan

Ever since I introduced my husband to this magic, he hasn’t stopped. I love it even more that he bakes it on his own. Sometimes I have to crack the eggs but that’s a story for another time.

To be honest, I’ve been making the regular Krusteaz Cinnamon Crumb Breads for YEARS!

Back when I worked in a smaller office, I would always make loaves of that bread for holiday gifts to give coworkers.

It never failed, I’d get multiple compliments about how good it was.

A blueberry coffee cake muffin on a white cake plate with a box of Krustez Gluten Free mix inin the background.

When we heard there would be a brand spanking new Gluten Free Cinnamon Crumb Cake, we were more than sold on the idea but wanted to make sure it checked out.

Wow. We were impressed. I couldn’t believe it was gluten free! It’s lighter in texture, it’s definitely moist and there’s still plenty of the cinnamon and sugar topping. And let’s face it, that’s everyone’s favorite part.

At this point, we’ve made 5 boxes of it in the past month. No shame.

For one of the batches, I added blueberries and a hint of lemon juice, which is how this Gluten Free Blueberry Coffee Cake came to be.

A close up shot of a blueberry muffins with a couple bites taken out of it showing the inside of the muffins, which is loaded with berries. There's a cinnamon sugar crumb topping.

These can really be made as muffins or as a 9-inch snack cake. I just love the muffin size.

To make these gluten free muffins, place a spoonful of the prepared batter in the bottom of your lined muffin pan.

Then sprinkle with one heaping teaspoon of the cinnamon sugar crumb mixture and top with another spoonful of batter.

You’ll have plenty of the topping leftover to sprinkle on the top of each muffin as well.

A round white rimmed plate with 4 blueberry muffins with a crumb topping.

These blueberry coffee cake muffins are quick to put together, and you could even substitute with your favorite berries. The lemon juice just adds a little acidity, but it doesn’t come through in the flavor. If you do not have lemon, simply follow the ingredients on the box.

Since the muffin pan will be quite full, you’ll need about 28-32 minutes. Don’t over bake them because you’ll run the risk of them being too dry. I usually start checking them around 20 minutes. If you decide to make a 9-inch cake, you may need to adjust the baking time.

I definitely enjoyed these the most when they were fresh and still slightly warm. The blueberries are all oozy, melty and warm and the cinnamon sugar topping is ever so slightly crunchy.

4 sky high blueberry coffee cake in a small white cake plate sitting against a wood background.

Since this recipe is SO easy to prepare, we will definitely be keeping a few mixes on hand, but I already know they won’t last long.

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A close up shot of a blueberry muffins on a white rimmed plate which is sitting on a blue and white stripped napkin. There's a cinnamon sugar crumb topping.

Gluten Free Blueberry Coffee Cake

  • Author: Beyond Frosting
  • Prep Time: 5 min
  • Cook Time: 28-32 minutes
  • Total Time: 8 minute
  • Yield: 12 muffins

Description

This quick and easy Gluten Free Blueberry Coffee Cake is so tasty, it’s light and fluffy and has layers of cinnamon sugar topping with fresh blueberries. It can be made and gluten free muffins or as a snacking cake.

Ingredients

  • 1 box Krusteaz Gluten Free Cinnamon Crumb Cake mix
  • 5 large eggs
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 6 ounces fresh blueberries

Instructions

  1. Heat oven to 350°F. Place muffin liners in your muffin pan.
  2. In a large mixing bowl, combine all ingredients except blueberries and stir until well combined. Stir in blueberries.
  3. Place a spoonful of batter in the bottom of each muffin cup then spread with 1 heaping teaspoon of the cinnamon topping (included with mix).
  4. Divide the remaining batter evenly between each muffin cup. (They will be fairly full.) Top each muffin with 1 heaping teaspoon of the cinnamon topping.
  5. Bake 28-32 minutes. Muffins are done when toothpick inserted into center comes out clean. These are best served warm. Store in an airtight container.
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2 Responses
  1. Christy Miller

    I can’t wait to make these! I have had to bake gluten free for the past 8 years, and it’s always a bit of a challenge. These look delicious!

    1. Beyond Frosting

      Hey Christy! I hope you are doing well! I totally hear you! I hope you’re able to find the Krusteaz mix, it’s seriously delicious!

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