Gluten-Free Blueberry Muffins: A Perfectly Fluffy Treat

Gluten-Free

These gluten-free blueberry muffins are light, moist, and full of natural sweetness. Made with simple ingredients, they’re a great option for a healthy breakfast, snack, or dessert.

  • Total Cooking Time: 30 minutes
  • Preparation Time: 10 minutes
  • Baking Time: 20 minutes
  • Servings: 8 muffins

Ingredients

  1. 1 ½ cups (180 g) gluten-free flour blend
  2. ½ cup (100 g) coconut sugar or regular sugar
  3. 1 tsp baking powder
  4. ½ tsp baking soda
  5. ½ tsp cinnamon (optional)
  6. ¼ tsp salt
  7. 2 large eggs
  8. ½ cup (120 ml) unsweetened almond milk (or milk of choice)
  9. ⅓ cup (80 ml) coconut oil or melted butter
  10. 1 tsp vanilla extract
  11. 1 cup (150 g) fresh or frozen blueberries
  12. 1 tsp lemon zest (optional)

Substitutions:

  • Dairy-free option: Use almond milk and coconut oil.
  • Egg-free option: Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
  • Sweeter muffins: Add 1 extra tbsp of sugar or a drizzle of honey.

Step-by-Step Instructions

  1. Preheat & Prep:
    • Preheat the oven to 180°C (350°F).
    • Line a muffin tin with paper liners or lightly grease with oil.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk the eggs, almond milk, coconut oil, and vanilla extract until smooth.
  4. Make the Batter:
    • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
    • Fold in the blueberries and lemon zest (if using), being careful not to overmix.
  5. Fill & Bake:
    • Divide the batter evenly among the muffin cups, filling each about ¾ full.
    • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool & Enjoy:
    • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
    • Serve warm or store for later.

Nutritional Information (Per Muffin)

  • Calories: 180
  • Protein: 3 g
  • Fats: 8 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Sugar: 10 g

Vitamins & Benefits

  • Blueberries: Rich in antioxidants and support brain health.
  • Almond milk: Low in calories and dairy-free.
  • Coconut oil: Provides healthy fats for energy.

Did you know? Blueberries are known as a “superfood” because they contain high levels of antioxidants that help fight aging and support heart health!

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keep in the fridge for up to a week.
  • Freezing: Freeze for up to 3 months. Reheat in the microwave for a warm treat!

FAQ

Can I use frozen blueberries?
✔️ Yes! Just toss them in a little flour before adding to prevent sinking.

Why are my muffins too dense?
✔️ Overmixing the batter can make them dense. Stir gently and avoid overworking the dough.

Can I use honey or maple syrup instead of sugar?
✔️ Yes! Reduce the liquid slightly to balance the moisture.

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