Finding a great gluten-free muffin recipe can be tricky, but this one delivers on both taste and texture. These gluten-free blueberry muffins are moist, fluffy, and packed with sweet blueberries. Perfect for breakfast or a snack, they’re easy to prepare and sure to please everyone—even those who aren’t gluten-free.
Why Choose Gluten-Free Muffins?
- Ideal for those with gluten sensitivity or celiac disease.
- Lighter and easier to digest.
- A tasty option for a balanced diet.
Ingredients Gluten-Free Blueberry Muffin
Dry Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Wet Ingredients:
- 1/3 cup unsalted butter (melted) or coconut oil
- 2 large eggs (room temperature)
- 1/2 cup unsweetened almond milk or any dairy-free milk
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries (lightly coated in gluten-free flour)
Instructions
- Preheat Oven: Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter (or coconut oil), eggs, almond milk, and vanilla extract until well combined.
- Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients. Mix until just combined; don’t overmix. Gently fold in the blueberries.
- Portion the Batter: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Gluten-Free Muffins
- Coat blueberries in flour to prevent them from sinking to the bottom.
- Use room-temperature eggs for a fluffier texture.
- Avoid overmixing the batter to keep muffins light.
Nutritional Benefits
- Rich in fiber from almond flour.
- Packed with antioxidants from blueberries.
- Lower in refined carbs compared to traditional recipes.
Storage Suggestions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Extend freshness to 5 days in the fridge.
- Freezing: Wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Defrost at room temperature or microwave for 20-30 seconds.
FAQs
1. Can I use frozen blueberries? Yes, but don’t thaw them. Coat in flour before adding to the batter to prevent color bleeding.
2. What can I substitute for almond flour? You can use oat flour or additional gluten-free all-purpose flour.
3. Are these muffins dairy-free? Yes, if you use coconut oil instead of butter and almond milk.
4. How can I make these muffins sweeter? Increase the sugar by 2-3 tablespoons or add a sprinkle of coarse sugar on top before baking.
5. What other mix-ins can I use? Try adding chopped nuts, white chocolate chips, or lemon zest for extra flavor.
Enjoy these gluten-free blueberry muffins with your morning coffee or as a midday snack. Share your thoughts or variations in the comments below!