Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!
WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!
Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!
Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.
Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!
ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET
- Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!
TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS
- If you can’t find fresh blueberries, go ahead and use frozen.
- Use cupcake liners to keep the muffins from sticking to the pan.
- To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)
Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy2
servings5
minutes25
minutes30
minutesForget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Ingredients
1 ½ Cups Almond Flour
½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)
1 Teaspoon Baking Powder
¼ Teaspoon Salt
3 Eggs
¼ Cup Coconut Oil, melted
¼ Cup Honey or Maple Syrup
¼ Cup Non-Dairy Milk
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1 Cup Fresh Blueberries
Directions
- Preheat the oven to 350F & grease or line a muffin pan.
- Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
- Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
- Fold in your fresh blueberries to your muffin batter until they’re incorporated.
- Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.
Recipe Video
Notes
- Use cupcake liners to keep the muffins from sticking to the pan.
- Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
- To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer.
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