Summertime is the perfect time to make everything 'berry'. We are blessed with a plethora of local berries here in the Fraser Valley and it feels like no meal or snack is complete without their inclusion in some form. These muffins are bursting with berry goodness and are naturally gluten & egg free. They can also easily be adapted to be dairy free too if you just use non-dairy replacements to the milk & yogurt. A perfect Summertime breakfast treat – yum!


Streusel Topping
2 tbsp Anita’s Organic Gluten Free All-Purpose Mix

4 tbsp sugar

½ tsp cinnamon

1 tbsp sunflower oil

1 ½ cups Anita’s Organic Gluten Free All-Purpose Mix

2tsp baking powder

½ tsp baking soda

1 ½ tsp xanthan gum

1 tsp cinnamon

½ tsp salt

2/3 cups Anita’s Organic Cane Sugar

½ cup yogurt, plain unsweetened

½ cup milk

½ cup sunflower oil

1 tbsp Anita’s Organic Flax Meal

2 tbsp water

2 tsp vanilla extract

1 cup berries, chopped if large

Print Recipe


Pre-heat the oven to 375F and line a 12-cup muffin pan with baking cups.

In a small bowl, mix together the dry ingredients for the streusel topping. Slowly drizzle in the oil and mix with a form as you drizzle. Mix until the oil is evenly incorporated and the mixture resembles wet sand. Set aside.

In a large bowl sift together the flour, baking powder, baking soda, xanthan gum, and cinnamon. Stir in the sugar and salt.

In a smaller bowl or jug mix together the yogurt, milk, oil, flax meal, water, and vanilla extract.

Make a well in the center of the dry mix and pour in the wet mixture. Fold everything together until just mixed. Add the berries and stir again until evenly mixed. Scoop into muffin cups. Sprinkle liberally with the streusel topping and bake in the center of the oven for 30 to 35 minutes until a toothpick inserted into the middle of the muffin comes out clean.

Allow to cool in the tray for 10 minutes and then remove and transfer to a wire rack to cool fully. Enjoy while still a little warm. Once fully cool store in an airtight container. Makes 12 muffins.

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