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    Home » Course » Breakfast

    Gluten Free Blueberry Muffins

    Published: Aug 15, 2019 · Modified: Oct 17, 2022 by Erin Carter · This post may contain affiliate links · 9 Comments

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    These are the best gluten free blueberry muffins! They have the most amazing flavour and are so easy to make. These healthy muffins are made with almond flour so they are high in protein and are also dairy free. Enjoy these delicious muffins for breakfast or as a snack.

    Gluten free blueberry muffins on a baking rack.

    These muffins are seriously amazing! These gluten free muffins are so moist and have the most amazing texture. You would think they came straight from the bakery. They are also made with almond flour so they are filled with healthy fats and high in protein. These muffins not only make the perfect breakfast but also a great snack or treat.

    Why you will love this recipe:

    • Move over Jamie Oliver and Minimalist Baker! This are the best gluten free blueberry muffins. 
    • They are easy to make and are ready in under 30 minutes. 
    • Even though these muffins are grain free and dairy free you would never know it! They have the best moist, just came from the bakery, texture!
    • These muffins have the perfect amount of sweetness. They aren't too sweet but they also aren't tart.
    • These healthy blueberry muffins are made with a combination of almond flour and coconut flour.
    • These muffins are so easy to make in only one bowl.
    • These muffins freeze really well so they are perfect for meal prep. 
    • Theses are low sugar muffins compared to many other muffin recipes. 

    Key ingredients and substitutions:

    • Almond flour - One of my favourite gluten free flours that is full of healthy fats and protein to help keep you full and satisfied for hours. You could swap this for cashew flour. 
    • Coconut flour - another great grain free flour that helps give these muffins the perfect texture. 
    • Tapioca starch -  to help give these muffins a nice light and fluffy texture, just like a bakery style muffin. 
    • Coconut sugar - my favourite natural granulated sugar. You could easily swap this for brown sugar instead. 
    • Coconut milk - to add moisture and healthy fats to these muffins. You can swap this for another dairy free milk of your choice. 
    • Apple cider vinegar - this combines with the baking soda to help these muffins rise. You could use lemon juice instead. 
    • Blueberries - the star of these muffins! Two cups worth of blueberries ensure every bite of muffin is bursting with delicious blueberry flavour. 
    A gluten free blueberry muffin in a parchment paper muffin cup.

    How to make this recipe:

    Step one:

    First, turn on your oven and preheat it to 350 degrees Fahrenheit.

    Step two:

    Then place all the dry ingredients (almond flour, coconut flour, tapioca starch, coconut sugar, sea salt and baking soda) into the bowl of your standing mixer.

    A bowl full of almond flour, coconut flour and coconut sugar.

    Step three:

    Next, add all the wet ingredients (eggs, coconut milk, coconut oil, apple cider vinegar, and vanilla extract) to the bowl.

    A bowl full of ingredients to make gluten free blueberry muffins.

    Step four:

    Then using a low setting, blend all the ingredients until they are smooth.

    Batter to make gluten free blueberry muffins in a large bowl.

    Step five:

    Next add the blueberries to the bowl and stir them into the batter by hand.

    Batter to make gluten free blueberry muffins in a large bowl.

    Step six:

    Then line your muffin tray with large parchment muffin cups. Then scoop the batter into the muffin cups until they dough is level with the tray.

    A muffin tray filled with parchment muffin cups and batter to make gluten free blueberry muffins.

    Step seven:

    Lastly, place the tray in the oven and bake the muffins for 25-30 minutes, until a toothpick inserted inside comes out clean. Then remove the tray from the oven and let the muffins cool. Then serve them and enjoy!

    A muffin tray full of gluten free blueberry muffins.

    Chef's tips:

    • Use room temperature eggs for best results. 
    • I recommend using fresh, not frozen blueberries for this recipe. 
    • Be gentle when you stir in the blueberries, to help keep them intact. 
    • To turn these into gluten free blueberry chocolate chip muffins, add some chocolate chips to the batter. 
    • To turn these into blueberry raspberry muffins, swap one cup of blueberries for a cup of raspberries. 
    • These muffins freeze really well. 

    How to store:

    Store these muffins in an air tight container in the fridge for up to 7 days. 

    Gluten free blueberry muffins on a baking rack.

    Frequently asked questions:

    Are these vegan blueberry muffins?

    No they aren’t since they have eggs in them. I have never tried making them with any egg substitutes so if you try please let us know how they turn out.

    Can you substitute the almond flour in these muffins for another flour?

    If you are allergic to almonds I suggest using cashew flour instead.

    Can I use cassava flour instead of tapioca flour?

    Definitely not! These are two totally different flours and the muffins won’t turn out if you try this. 

    How many calories in a gluten free blueberry muffin? 

    These homemade blueberry muffins have 290 calories per serving, making them a healthy muffin option. 

    Other recipes you will love:

    • Raspberry Blueberry Sauce
    • Paleo Ice Cream Bars with Berries
    • Dairy Free Brownies with Caramel
    • Paleo Carrot Cake Donuts
    • Healthy Blueberry Pancakes
    • Paleo Lemon Blueberry Muffins

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Gluten Free Blueberry Muffins

    Gluten free blueberry muffins are an easy and healthy breakfast or snack. They are so delicious and bursting with fresh blueberries!
    4.93 from 14 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 23 minutes
    Total Time: 28 minutes
    Servings: 12
    Calories: 265kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer
    • muffin tray

    Ingredients

    • 2 1/2 cups almond flour
    • 1/2 cup tapioca starch
    • 1/2 cup coconut sugar
    • 2 tablespoon coconut flour
    • 1 teaspoon baking soda
    • pinch sea salt
    • 3 large eggs
    • 1/2 cup full fat coconut milk
    • 1/4 cup melted coconut oil
    • 2 tablespoon apple cider vinegar or lemon juice
    • 1 tablespoon organic vanilla extract
    • 2 cups blueberries

    Instructions

    • Preheat your oven to 350F.
    • Add all the dry ingredients to the bowl of your standing mixer.
    • Add all the wet ingredients (except for the blueberries) to the bowl.
    • Using a low setting on your standing mixer, blend all the ingredients until they are smooth.
    • Add the blueberries to the batter and stir them in by hand.
    • Line a muffin tray with large parchment muffin cups and scoop the batter into the muffin cups and fill the cups until they are level with the tray.
    • Place the tray in the oven and cook for 23-25 minutes, or until a toothpick inserted into the muffin comes out clean.
    • Remove the tray from the oven and let the muffins cool.
    • Serve and enjoy!

    Notes

    1. This recipe yields 12 muffins.
    2. These muffins freeze really well.
    3. I recommend using fresh blueberries, not frozen blueberries for this recipe.
    4. Nutritional values are an estimate and will vary depending on the specific ingredients you use.  

    Nutrition

    Calories: 265kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 59mg | Fiber: 3g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Breakfast Recipes

    • Chocolate Orange Overnight Oats
    • Healthy Apple Bars
    • Vegan Donuts
    • Almond Flour Chocolate Coffee Banana Bread

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Sue F

      August 25, 2019 at 12:11 am

      No measurement for blueberries listed.
      I’ve got everything mixed up and just noticed it as I went to add the blueberries. Help!!

      Reply
      • Erin Carter

        September 05, 2019 at 5:13 pm

        I'm so sorry! It's 2 cups. I've just updated the recipe card.

        Reply
    2. Shanelle Martens

      August 31, 2019 at 4:13 pm

      I’m so excited to try these! How much blueberries do you add? Looks about a cup but I can’t see anywhere 🙂 thanks5 stars

      Reply
      • Erin Carter

        September 05, 2019 at 4:50 pm

        Oh I'm so sorry! It's 2 cups! I just updated the recipe card.

        Reply
    3. Megan

      September 04, 2019 at 11:26 pm

      These are very good! Very moist. Will make again. I used frozen blueberries which I thawed first and they worked great.5 stars

      Reply
      • Erin Carter

        September 05, 2019 at 5:22 pm

        yay I'm so happy you like them!

        Reply
    4. Sue F

      September 09, 2019 at 7:40 pm

      Thanks for updating. I made Then with just one cup and they turned out fine. My brother who is allergic to wheat and cow’s milk, but usually turns his nose up at paleo baked goods, really liked these!

      Reply
      • Erin Carter

        October 05, 2019 at 3:03 pm

        Oh yay I'm so thrilled!

        Reply
    5. Kristie

      January 22, 2020 at 11:48 pm

      Excellent muffins! 🙂5 stars

      Reply

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