Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Muffins/Cupcakes

Fluffy Gluten-Free Blueberry Muffins

Enjoy these moist and delicious gluten-free blueberry muffins! This recipe uses almond flour and tapioca starch for a light and airy texture. Perfect for breakfast, brunch, or a tasty snack. This recipe provides step-by-step instructions to ensure perfect results every time.

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 1 1/2 cups Almond Flour
  • 1/2 cup Tapioca Starch
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Milk (Dairy or Non-Dairy)
  • 1/4 cup Melted Coconut Oil or Butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries

Getting Started

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Combining Dry Ingredients

In a large bowl, whisk together the almond flour, tapioca starch, sugar, baking powder, and salt.

Combining Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted coconut oil (or butter), and vanilla extract.

Mixing the Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Adding Blueberries

Gently fold in the blueberries.

Filling the Muffin Cups

Fill each muffin cup about 2/3 full.

Baking

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Estimated per muffin)

Please note that these are estimates and can vary based on specific ingredients and serving size.

Calories: Approximately 150-180
Fat: 8-10g
Protein: 4-5g
Carbohydrates: 15-18g
Fiber: 2-3g

Important Considerations for Nutrition

Adjust sugar quantity as per dietary needs. You may use other gluten-free flours as alternatives (e.g., rice flour, buckwheat flour), though the taste and texture will vary. Almond flour is high in fat and protein, contributing to satiety. Consider using non-dairy milk to make this recipe suitable for lactose intolerance or vegan diets.

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FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before adding to the batter. Gently fold them in to prevent the batter from turning blue.
  • Can I substitute the almond flour?

    You can try substituting with another gluten-free flour blend, but the texture may be different. A blend of rice flour, tapioca starch, and potato starch can work.
  • How do I store the muffins?

    Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Can I freeze these muffins?

    Yes, you can freeze these muffins. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw at room temperature before enjoying.