Berry Delicious Crumb Muffin Tops (Gluten-Free Optional)
Prep time
Cook time
Total time
Serves: 8 Muffin Tops
  • 4 tablespoons non-hydrogenated dairy-free margarine (such as Earth Balance Buttery Spread), cold, cut into small chunks
  • ⅓ cup granulated sugar
  • ⅓ cup sorghum flour**
  • ½ teaspoon ground cinnamon
  1. Preheat the oven to 350ºF.
  2. Line a large stainless steel baking tray with parchment paper. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the 6 tablespoons of buttery spread, ⅓ cup sugar, and 1 teaspoon ground cinnamon until well combined. Add in the egg and stir on low until just incorporated.
  4. Add in the 1-1/2 cups sorghum flour, baking powder, and sea salt. Once the ingredients are worked together, add in the So Delicious Unsweetened Almond Milk Plus.
  5. With a rubber spatula gently work in the wild blueberries.
  6. Using a spring release ice cream scoop, place leveled scoops of dough onto the baking sheet. Be sure to leave 3 inches between each.
  7. Create the crumble by whisking the granulated sugar, sorghum flour, and cinnamon together. Cut in the cold buttery spread chunks into the dry mix with a pastry blender or your fingers.
  8. Sprinkle approximately 1 tablespoon of the crumb mixture onto each muffin top. Lightly press the crumbs into the dough.
  9. Bake for 22-24 minutes. The centers should be just firm to the touch.
  10. Allow to cool for a few minutes before eating.
**Equal amounts of whole wheat flour may be substituted within this recipe if desired. It will yield the same great results.
Recipe by Go Dairy Free at