Description
These gluten free blueberry muffins are fluffy, lightly sweet, and packed with juicy blueberries. Made with a blend of gluten free flours, maple syrup, and almond flour for added richness, they’re perfect for breakfast, brunch, or snacking. Naturally dairy-free and easy to freeze for later!
Ingredients
1 cup gluten free flour blend (with xanthan gum)
1 cup almond flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1/3 cup unsweetened applesauce
1/4 cup melted coconut oil
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk gluten free flour, almond flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk eggs, maple syrup, vanilla, applesauce, and melted coconut oil.
4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
5. Fold in blueberries gently with a spatula.
6. Divide batter into the muffin tin, filling each about 3/4 full.
7. Bake for 20–25 minutes until golden and a toothpick comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen blueberries straight from the freezer to prevent color bleed.
Don’t overmix the batter to keep the muffins fluffy and light.
For vegan version, substitute eggs with flax eggs.