Berry Delicious Crumb Muffin Tops (Gluten-Free Optional)


This recipe for crumb muffin tops is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Kim Van Dunk. For moisture, she uses Almond Plus Protein AlmondMilk from So Delicious.

Berry Delicious Crumb Muffin Tops (Gluten-Free Optional)

Fast and Fresh Dairy Free Time Trials Recipe ContestI have to agree, the muffin top is my favorite, too! They almost look like fluffy scones.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Crumb Muffin Tops

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, nut-free, and vegetarian.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Do you think this recipe would work with rice milk? I’m breastfeeding and not only does my son have a dairy allergy he also has a soy sensitivity! I’m glad to have found your recipes!

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