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Home / Course / Breakfast / Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

August 15, 2019 9 Comments

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These are the best gluten free blueberry muffins! They are the perfect easy, healthy breakfast. These muffins are made with almond flour and coconut flour so are also grain free, dairy-free and paleo. These muffins have the perfect, moist and tender texture and also make a great snack or treat.

An overhead shot of gluten free blueberry muffins

These muffins are seriously amazing! You would never guess that they are not only gluten free, but also grain free and dairy free. 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. If you make them be sure to leave a star review!

Why you will love this recipe:

  • 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!
  • Move over Jamie Oliver and Minimalist Baker! This are the best gluten free blueberry muffins. 
  • 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. 
  • They are ready in under 30 minutes. 
  • 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. 
  • Eggs – to help bind these muffins and help them rise when they bake. 
  • Coconut milk – to add moisture and healthy fats to these muffins. You can swap this for another dairy free milk of your choice. 
  • Coconut oil – to add more moisture and give these muffins a perfect crumbly texture when baked. 
  • Apple cider vinegar – this combines with the baking soda to help these muffins rise. You could use lemon juice instead. 
  • Vanilla extract – to help enhance the delicious flavour of these muffins. 
  • Blueberries – the star of these muffins! 2 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

Step five:

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

Batter to make gluten free blueberry muffins

Step six:

Then line your muffin tray with extra 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 30-35 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. 

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. 

An overhead shot of gluten free blueberry muffins on a metal rack

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

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4.93 from 13 votes
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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!

Course Breakfast, Snack
Cuisine American
Keyword dairy free muffins, easy muffins, nut free paleo muffins
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 11
Calories 290 kcal

Ingredients

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

Instructions

  1. Preheat your oven to 350F.

  2. Add all the dry ingredients to the bowl of your standing mixer.

  3. Add all the wet ingredients (except for the blueberries) to the bowl.

  4. Using a low setting on your standing mixer, blend all the ingredients until they are smooth.

  5. Add the blueberries to the batter and stir them in by hand.

  6. Line a muffin tray with extra large parchment muffin cups and scoop the batter into the muffin cups and fill the cups until they are level with the tray.

  7. Place the tray in the oven and cook for 30-35 minutes, or until a toothpick inserted into the muffin comes out clean.

  8. Remove the tray from the oven and let the muffins cool.

  9. Serve and enjoy!

Recipe Notes

  1. This recipe yields 11 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 Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 290 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 45mg15%
Sodium 135mg6%
Potassium 65mg2%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Vitamin A 79IU2%
Vitamin C 3mg4%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this recipe for later:

This is the best gluten free blueberry muffins recipe! They are such a simple, easy and healthy breakfast. Moist in the middle, homemade from scratch with almond flour, coconut flour, no milk, no butter, no dairy and no grains they are even paleo. #muffins #glutenfree

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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!

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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 5, 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 5, 2019 at 4:50 pm

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

      Reply
  3. Megan

    September 4, 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 5, 2019 at 5:22 pm

      yay I’m so happy you like them!

      Reply
  4. Sue F

    September 9, 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 5, 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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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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