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.
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.
How to make this recipe:
First, turn on your oven and preheat it to 350 degrees Fahrenheit.
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.
Next, add all the wet ingredients (eggs, coconut milk, coconut oil, apple cider vinegar, and vanilla extract) to the bowl.
Then using a low setting, blend all the ingredients until they are smooth.
Next add the blueberries to the bowl and stir them into the batter by hand.
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.
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!
- 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:
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.
If you are allergic to almonds I suggest using cashew flour instead.
Definitely not! These are two totally different flours and the muffins won’t turn out if you try this.
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
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Gluten Free Blueberry Muffins
- muffin tray
- 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!
- This recipe yields 12 muffins.
- These muffins freeze really well.
- I recommend using fresh blueberries, not frozen blueberries for this recipe.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.