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 necessary.
Servings: 12 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!
Calories: 175kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 82mg | Fiber: 2g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg