These gluten free blueberry muffins are light, fluffy and full of flavor but loaded with protein and other healthy ingredients.
I cannot say enough good things about these gluten free blueberry muffins! The recipe took lots of testing and eventually, I was rewarded by a perfectly moist muffin with great texture and flavor that doesn’t taste gluten free, which is what the goal always is.
Whether you regularly eat gluten free or just looking for a healthier alternative, this is a recipe you won’t want to miss. My toddler actually asked me to make these muffins again, which never happens.
Why this is the best gluten free blueberry muffin recipe
This is an epic blueberry muffin recipe, gluten free or not, which is saying quite a bit. These muffins are:
- Light, fluffy, moist and full of flavor
- Gluten free
- Dairy free
- Easy to make vegan
- Free from processed sugar (uses honey instead)
- Loaded with protein (6 grams)
- Great in texture (not your standard gritty gluten free feel)
Here are the ingredients needed for these almond flour blueberry muffins:
- almond flour – almond flour is finer than almond meal and will make for a lighter, fluffier muffin
- coconut flour – necessary for texture
- salt – I use mineral salt for almost everything
- baking soda
- baking powder – you don’t have to get this brand but buy an aluminum free baking powder since there’s no need to ingest that
- eggs – act as a binding agent and are necessary (to make vegan, flax eggs don’t work great in most gluten free recipes like this but egg replacements like Ener-G would be a better choice)
- honey or agave syrup – I typically use honey but you can use agave syrup or even pure maple syrup if vegan
- plain unsweetened almond milk (or milk of choice)
- coconut oil
- vanilla extract – use pure vanilla
- Blueberries – frozen or fresh work just fine
How to make almond flour blueberry muffins
This recipe is pretty easy. No grinding flours or mixing a ton of ingredients to get the perfect gluten free flour blend. We stuck to just two flours that do the job perfectly. Here’s what you’ll need to do:
- Mix dry ingredients
- Mix wet ingredients
- Combine the two
- Pour or spoon into a prepared muffin tin
How to store and freeze the muffins
Once the muffins are fully cooled, they will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. I like to store them on the counter since they can get a bit harder and less moist in the fridge.
For longer storage, freeze for up to two months in a tightly sealing freezer bag. To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.
How to make them vegan
To make these almond flour blueberry muffins vegan, swap the honey for agave syrup or pure maple syrup even. From there, you’ll need to use another binding agent in lieu of the eggs. I recommend using an egg replacement like Ener-G.
I haven’t tested this particular recipe with that egg replacement but have used it in similar recipes and have found that, while not a perfect dupe, it works better in dense recipes like muffins than other types of vegan or dairy free swaps.
While this recipe is pretty simple, I have a few tips that will help you make these gluten free blueberry muffins perfectly.
- For frozen berries and you don’t want the batter to turn blue, rinse them under cold water, pat lightly with a paper towel or kitchen towel and then gently fold into batter. You will still get some blue transfer but much less.
- I mention this all the time, but get good vanilla extract. Its expensive but will last a long time and the flavor is worth it.
- Make sure to use almond flour not almond meal. Almond meal is not as fine and won’t create the same texture.
Other gluten free muffin recipes
Once you try these, you’ll definitely be looking for other tried and true gluten free muffin recipes. Here are a few favorites:
- Almond poppy seed muffins are one of my absolute favorites and these ones do not disappoint
- Banana almond flour muffins are delicious and a great way to use up those brown bananas
- These banana peanut butter oat flour muffins are the most popular muffin recipe on this site and people rave over them
- This almond butter oat flour muffin variation is a great alternative if you can’t eat peanut butter or prefer something healthier
- Carrot oat flour muffins are an excellent way to get your veggies without even noticing
- These pumpkin oat flour muffins are my toddler’s favorite and one I don’t mind her eating two of
- Preheat oven to 350° F (175° C).
- Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter.
- Add almond flour, coconut flour, salt, soda, and baking powder to a small sized bowl and use a wire whisk to mix together.
- In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, and vanilla and whisk until mixed well.
- Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
- Fold in blueberries.*
- Pour batter into prepared muffin tin, evenly distributing between all 12 holes.
- Place muffin tin in oven and bake for 22-24 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when muffins are ready).
- Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.