Gluten Free Blueberry Muffins

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.

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. 

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.

Step three:

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

Step four:

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

Step five:

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

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.

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!

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. 

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!

4.93 from 13 votes

Print

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: