Gluten-free Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries, these gluten-free blueberry muffins are made with almond flour and pantry staples. Easy to mix in one bowl and ready in under 30 minutes — no dry, crumbly muffins here!

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Course: Baking, Dessert

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: muffins

Calories: 190kcal

Author: Chloe White

Cost: $4

Equipment

Muffin tin
Mixing bowls
Whisk or spoon
Measuring cups and spoons
Toothpick (for testing)

Ingredients

2 cups almond flour (fine blanched)
0.5 tsp baking powder
0.25 tsp cinnamon
2 large eggs
0.25 cup maple syrup or coconut sugar
0.25 cup almond milk or dairy-free milk
0.25 cup neutral oil (like avocado or melted coconut oil)
0.5 tsp vanilla extract
0.75 cup fresh or frozen blueberries
Pinch of salt

Instructions

Preheat oven to 350°F and line a muffin tin with parchment liners.
In a mixing bowl, combine almond flour, baking powder, cinnamon, and salt.
In another bowl, whisk eggs, maple syrup, milk, oil, and vanilla until smooth.
Pour wet into dry and stir until just combined — do not overmix.
Fold in blueberries gently. If using frozen, toss them in a little flour first.
Scoop batter into muffin tin, filling each cup about ¾ full.
Bake for 20–22 minutes or until golden and a toothpick comes out clean.
Let cool 5–10 minutes before serving or storing.

Notes

Use frozen blueberries without thawing, toss in flour before folding in. For dairy-free, swap almond milk for any plant milk. To reduce sugar, use mashed banana or applesauce. Muffins freeze well and reheat beautifully.

Nutrition