Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are moist, fluffy, and bursting with juicy blueberries. Made with a blend of gluten-free flours and a touch of almond flour for added richness, they're perfect for a quick breakfast or a delicious snack.
45 min
Total Time
12
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour Blend
- 1/2 cup Almond Flour
- 1/2 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 Eggs
- 1/4 cup Melted Coconut Oil
- 1/2 cup Unsweetened Applesauce
- 1/2 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Blueberries
- 1 teaspoon Lemon Zest
Instructions
- 1
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, whisk together eggs, melted coconut oil, applesauce, milk, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 5
Gently fold in the blueberries and lemon zest.
- 6
Fill the muffin liners about 2/3 full.
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- •Toss the blueberries in a tablespoon of gluten-free flour before adding them to the batter to prevent them from sinking to the bottom.
- •For extra flavor, sprinkle a little coarse sugar on top of the muffins before baking.
- •Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.