As a nutritionist and food blogger, I am always on the lookout for delicious and healthy recipe options. Today, I would like to share with you my favorite gluten-free blueberry muffin recipe that is both nutritious and easy to bake. With just a few simple ingredients, you can create tasty muffins that are perfect for breakfast or a quick snack on the go.
These gluten-free blueberry muffins are packed with real blueberry goodness, which makes them not only flavorful but also rich in antioxidants and other essential nutrients. They’re also dairy-free, making them suitable for those who are lactose intolerant or looking for a plant-based option.
Whether you’re new to gluten-free baking or looking for a tasty alternative to traditional blueberry muffins, this recipe is sure to satisfy your cravings while providing you with the energy you need to fuel your day. So let’s get started and experience the joy and satisfaction of baking these delicious and healthy gluten-free blueberry muffins!
Why You’ll Love This Recipe
This gluten-free blueberry muffin recipe is simply irresistible! Not only is it bursting with juicy blueberries, but it’s also soft, fluffy, and so delicious. If you’re looking for healthy gluten-free options for breakfast or midday snack, these muffins are the perfect solution.
What sets this muffin recipe apart is that it’s made with almond flour in place of traditional wheat flour, making it gluten-free and also paleo-friendly. You’ll love that this recipe uses natural sweeteners like honey and fruit to add sweetness rather than processed refined sugar.
But don’t be fooled by the healthy ingredients list; these muffins are far from boring. The mix of honey, vanilla extract, and ground cinnamon create an enticing aroma while the almond flour base makes each bite melt in your mouth. So whether you’re on a gluten-free diet or simply want a healthier option for your sweet tooth cravings, these blueberry muffins are sure to satisfy.
Plus, these muffins can be made dairy-free by using any dairy-free milk alternatives without compromising on taste. You can easily make them vegan-friendly by swapping eggs with vegan substitutes – just use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water instead of each egg called for in the recipe.
Easy to make and packed with flavor – these gluten-free blueberry muffins will bring a new level of joy into your life!
- 1 cup Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ¾ cup Granulated sugar
- 1 stick Unsalted butter, softened
- 2 large Eggs, room temperature
- 1 tsp Vanilla extract
- ⅓ cup Dairy-free milk (I use oat milk)
- 2 cups Blueberries (fresh or frozen)
- Blueberry Streusel toppings ingredients (optional)
- – ½ cup Almond flour
- – ¼ cup Coconut sugar
- – 2 Tbsp. Coconut oil, melted
- – 1 ½ cups Blueberries (fresh or frozen)
This recipe is gluten-free and dairy-free. You can also make this recipe vegan by replacing eggs with a flax egg and using vegan butter instead of unsalted butter.
Note: I recommend using Bob’s Red Mill gluten-free all-purpose flour for the best gluten-free baking results.
The Recipe How-To
Step 1: Gather Ingredients and Preheat the Oven
Before anything else, I like to gather all the ingredients I need for making these special Gluten-Free Blueberry Muffins. Make sure you have eggs, milk, vanilla extract, honey, almond flour, gluten-free all-purpose flour, granulated sugar, unsalted butter, baking powder and soda, ground cinnamon, salt and fresh blueberries. You may also want to grab a bowl for mixing wet ingredients and another bowl for mixing dry ingredients.
Preheat the oven to 375°F.
Step 2: Mix Wet and Dry Ingredients Separately
In a large mixing bowl, whisk two eggs at room temperature. Add in ¼ cup of melted unsalted butter, ½ cup of milk (dairy-free milk works too!), ⅓ cup of honey, and 1 tsp of vanilla extract. Mix well until combined.
In a separate medium-sized bowl, combine 1 ¾ cups of almond flour, 1 cup of gluten-free all-purpose flour, 2 tsp of baking powder, ½ tsp of baking soda and ¼ tsp of salt. Stir in 1 tsp ground cinnamon.
Step 3: Combine Wet and Dry Ingredients Together
Create a well in the center of the dry ingredients mixture. Pour the wet ingredients mixture into the well. Use a spatula or wooden spoon to gently mix until everything is fully incorporated but do NOT overmix! This could lead to tough muffins.
Carefully fold in one cup of fresh blueberries until they are evenly distributed throughout the batter.
Step 4: Scoop Batter into Muffin Tins
Line a standard muffin tray with paper liners or lightly grease it with butter or cooking spray.
Use an ice cream scoop or spoon to portion batter into each muffin liner. Fill each liner about three-quarters full.
Step 5: Bake Muffins
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and let them cool in the tray for 5-10 minutes before transferring them onto a wire rack to cool completely.
Step 6: Enjoy!
Now you can sit back and savor your amazing homemade Gluten-Free Blueberry Muffins. Trust me, they are best enjoyed warm with a glass of milk or tea.
Substitutions and Variations
Are you looking to make some changes to this recipe? Don’t worry, there are plenty of substitutions and variations that you can try to make this muffin recipe your own.
Firstly, if you want to make these muffins vegan, you can replace the eggs with 1 large mashed banana or use a store-bought egg substitute. For a low-carb option, replace the granulated sugar with a zero-calorie sweetener like stevia, and swap out the flour for almond flour or coconut flour.
If you don’t have gluten-free flour on hand, you can use regular all-purpose flour instead. However, keep in mind that the gluten in regular flour will affect the texture and density of the muffins. If you choose to use regular flour, reduce the amount of baking powder and baking soda by half.
For a blueberry streusel topping, mix 1/2 cup diced cold unsalted butter with 1 1/2 cups of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and 1/2 cup granulated sugar until crumbly. Spread evenly on top of muffin batter before bake.
You can also mix up the flavor by substituting other fruits such as raspberries or blackberries for blueberries. Adding in lemon zest for a subtle citrus flavor and vanilla extract can bring out the flavors more.
There are endless possibilities when it comes to variations and substitutions for this easy gluten-free blueberry muffins recipe. Get creative in your kitchen and experiment with different ingredients to find your perfect flavor combination.
Serving and Pairing
Once you have baked these gluten-free blueberry muffins to perfection, it’s time to dig in! These muffins are perfect for breakfast or a snack. The juicy blueberries provide a burst of flavor in each bite, which pairs well with a hot cup of coffee or tea.
If you’re looking for a heartier meal, try serving the muffins with some scrambled eggs and fresh fruit. You can also dress them up by adding a dollop of whipped coconut cream on top along with some sliced almonds or walnuts.
For those with a sweet tooth, drizzle a bit of maple syrup over the muffins or sprinkle some powdered sugar on top.
If you’re entertaining guests, you can serve these gluten-free blueberry muffins as part of a brunch spread. Pair them alongside other breakfast favorites like pancakes, waffles, and scrambled eggs.
Regardless of how you choose to serve them, these muffins are sure to be a crowd-pleaser. They’re easy to make, delicious, and healthy – what more could you ask for!
Make-Ahead, Storing and Reheating
Once you’ve baked your gluten-free blueberry muffins, you’ll want to know how to store them properly. These muffins can be made ahead of time and stored for up to 3 days at room temperature in an airtight container. For longer storage, place them in the refrigerator or freezer.
To freeze the muffins, wrap them individually with plastic wrap, then place them in a freezer-safe bag or container. The muffins can be frozen for up to 2 months. When you’re ready to eat them, simply thaw them overnight in the refrigerator or microwave them on low power for 30-45 seconds until heated through.
If you prefer to reheat your gluten-free blueberry muffins, there are a few options available. You can place them in the oven or toaster oven at 350°F (175°C) for 5-10 minutes until they’re heated through and crispy on the outside. Alternatively, you can microwave them on high power for 10-20 seconds until warm.
Regardless of how you decide to enjoy your muffins, be sure that they are fully cooled before storing them. This will help prevent moisture from building up inside the container and causing the muffins to become soggy or moldy. Properly stored and reheated, these gluten-free blueberry muffins will taste just as good as when they were freshly baked!
Tips for Perfect Results
When I make these gluten-free blueberry muffins, I want them to turn out perfectly every time. Here are some tips that will help you achieve the same result:
1. Accurate Measuring: Properly measuring ingredients is crucial in baking. Use a kitchen scale to weigh ingredients for accuracy.
2. Room Temperature Ingredients: Eggs and milk should be at room temperature before being added to the batter. Room temperature helps ingredients bond better which results in fluffier muffins.
3. Gluten-Free Flour Mix: If you prefer making your own gluten-free flour blend, I recommend using one cup of almond flour, one cup of white rice flour, and one cup of potato starch. This mixture produces a light texture and airy crumb.
4. Don’t overmix: Overmixing can result in dense and tough muffins. Stir the ingredients just until they are combined, then stop.
5. Add Blueberries Last: Fold in the blueberries gently at the last moment to avoid over-mixing or smashing them into the batter.
6. Do Not Overbake: Baking muffins for too long is the most common mistake people make when baking muffins which results in dry and dense texture. Keep a watchful eye on your muffins from 16 minutes onwards.
7. Cool Muffins Down Before Removing Them: Leave your muffins in their tin until they cool down completely, about ten minutes or so, before transferring them onto a wire rack.
8. Freeze for Later: These muffins freeze well, so you can make a big batch and store it in Ziploc bags in the freezer. When ready to serve, simply thaw them at room temperature for about 30 minutes before eating or reheat them using a microwave or toaster oven.
By following these simple tips, you should end up with perfect gluten-free blueberry muffins every time!
In conclusion, these Gluten Free Blueberry Muffins are a must-try for anyone who loves a delicious and healthy breakfast option. With the perfect balance of sweetness and tartness from the blueberries, the soft and moist texture of the muffins, and the natural ingredients used in this recipe – this is a treat that will satisfy your cravings, without compromising on your health.
From switching to gluten-free flour to using almond milk instead of regular milk, this recipe offers excellent substitutions that won’t affect the taste or texture. Plus, you can easily store them in an airtight container for several days or even freeze them for longer shelf life.
So what are you waiting for? Grab all the necessary ingredients and start baking. You’ll be surprised by how easy it is to make these fantastic muffins! Not only do they make a healthy snack on-the-go, but they’re also perfect for brunches, picnics or any other occasions.
Trust me; once you try these Gluten Free Blueberry Muffins, you won’t go back to any other muffin recipe. Happy baking!
Gluten Free Blueberry Muffins Recipe
- 2 1/2 cups brown rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup honey
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups blueberries (fresh or frozen)
- Preheat the oven to 325.
- Line 12 muffin cups.
- In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ones.
- Gently mix in the blueberries.
- Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes.
Add Your Own Notes
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