Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins- made with a combination of oat and almond flour, these muffins are nutritious and have the best texture! No starches or gums needed.
Is there anything better than a freshly baked muffin loaded with jammy blueberries? If there is, the list is small.
There is just something about a blueberry muffin that steals my heart. It’s a classic coffee shop favorite that just begs to lure you in. The light golden tops with crisp edges that lead to soft centers filled with bits of juicy sweet blueberry in each bite. They’re just completely irresistible.
Gluten-free Blueberry Muffin Ingredients and Substitutions
- Oat Flour and Almond Flour- Oat flour and almond flour are my go to for gluten-free baking. Together they make for a baked good that has an incredible texture (like you won’t believe it’s gluten-free!) and flavor, in addition to packing in some valuable nutrients like protein and fiber. When it comes to almond flour I’ve found that Bob’s Red Mill Superfine Almond Flour reigns supreme because it is milled so finely that you would never know it’s made from almonds. Plus it imparts a buttery flavor that is beyond delicious. While oat flour is easier to substitute, almond flour is it’s own kind of magic and I don’t recommend replacing it with anything else.
- Baking Soda and Salt- Baking soda is essential for proper leavening and salt helps balance out the sweet.
- Pure Maple Syrup- I like using pure maple syrup as a liquid sweetened in my gluten-free baking because the texture is slightly thinner than honey and easier to incorporate without lumps. That said, you could use honey if you like, just keep in mind it will be a little harder to work with.
- Coconut Oil- Melted coconut oil gives these muffins incredible moisture without making them taste like coconut. If you have to microwave your oil to melt it just make sure it is slightly cooled so it doesn’t curdle the eggs. If you’d like to replace the coconut oil, any neutral flavored oil or melted butter should work the same.
- Eggs- This is the only ingredients that keeps these muffins from being vegan but they are essential for proper rise and binding in this recipe. If you’re looking for a vegan version, please check out these Vegan and Gluten-free Blueberry Lemon Muffins.
- Vanilla Extract- Just a teaspoon to round out the flavor.
- Plant Milk- I listed plant milk in the ingredients because I don’t buy dairy milk and therefore have not tested this recipe that way. My suspicion is that it would work the same but you never know until you try.
- Apple Cider Vinegar- A little bit of acid from the apple cider vinegar helps the muffins rise and imparts a buttermilk flavor. You could use lemon juice or white vinegar if you don’t have ACV.
- Blueberries- I prefer to bake with fresh blueberries because I find the blueberry juice from frozen to be problematic in the sense that it will turn the muffins a lovely hue of grey. Of course you could try rinsing them before adding them to the recipe but why go through all of that trouble when you can beautiful fresh berries? ;)
How to Make Gluten-free Blueberry Muffins
- These muffins could not be easier to make. Simply whisk together the wet ingredients in one bowl and the dry ingredients in another (making sure to whisk out any lumps in the flour!).
- Add the dry to the wet, while reserving a bit of flour to coat the blueberries (this helps keep them from sinking to the bottom).
- Stir together until smooth, then fold in the blueberries and transfer the batter to a muffin tin for baking. That’s all there is to it!
Looking for more healthy gluten-free baking recipes?
- Best-Ever Chocolate Quinoa Cake
- Perfect Strawberry Cake
- Gluten-free Pistachio Cake
- The Best Vegan and Gluten-free Banana Bread
- Blueberry Lemon Yogurt Bread
- Gluten-free Cranberry Orange Muffins
Gluten-free Blueberry Muffins
- 1 cup almond flour, Bob's Red Mill superfine almond flour is my favorite
- 1 cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil, make sure your coconut oil isn't too hot or it will curdle the eggs!
- 2 eggs
- 2 tablespoons plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.
- In a large bowl, whisk together the almond flour, oat flour, baking soda and salt.
- In a separate large bowl, combine the maple syrup, coconut oil, eggs, milk, vinegar and vanilla. Whisk to combine.
- Add the dry ingredients to the bowl with the wet, reserving a few tablespoons of the flour mixture to toss the blueberries in. Stir together the wet and dry ingredients until smooth, making sure to whisk out any lumps. Fold the flour coated blueberries into the batter.
- Using an ice cream scoop or a spoon, scoop the batter into the muffin tin filling each about 3/4 of the way full. Top with additional blueberries (if desired) then transfer to the oven and bake for 20-25 minutes until golden on the tops. Set aside to cool for at least 30 minutes, and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.