Blueberry muffins are a classic muffin that every person needs a recipe for. This easy gluten-free blueberry muffin recipe uses ingredients that you most likely already have in your pantry and best of all? These blueberry muffins are a healthier option to help you feel nourished and energized.

This blueberry muffin recipe is quick, easy, and makes 18 muffins so bake them up and take them to your next get together; they are sure to please!

Are These Muffins Healthy?

This blueberry muffin recipe uses avocado oil which is full of healthy fats and antioxidants, maple syrup (a natural sweetener), unsweetened almond milk for a dairy-free milk alternative that is lower in fat and calories, gluten-free flour, and a small amount of granulated sugar.

So yes, these gluten-free blueberry muffins are healthier than most blueberry muffin recipes - especially any blueberry muffins that come in a box. 

Recipe Ingredients

• ½ cup avocado oil 
• ½ cup + 2 tablespoon granulated sugar, divided 
• ¼ cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract 
• 2 cups + 1 tablespoon gluten free measure-for-measure flour (King Arthur Brand), divided
• 1 tablespoon baking powder
• ¼ teaspoon salt 
• ¾ cup unsweetened almond milk 
• 1 ½ cup fresh blueberries 

Step by Step Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. 

Step 2: In a large mixing bowl, use an electric hand mixer to blend the avocado oil and ½ cup granulated sugar until combined. 

Step 3: Add the maple syrup and mix again until combined. 

Step 4: Add in both eggs, mixing after each addition until just combined. Add the vanilla and mix again. 

Step 5: In a separate, medium-sized mixing bowl, add 2 cups flour, baking powder, and salt. Whisk to combine. 

Step 6: Add the dry ingredients and the almond milk into the wet ingredients and use the electric hand mixer to beat the batter until it is fully combined. Don't over mix or your muffins will be tough. 

Step 7: In a small bowl, add the flour to the blueberries and mix until the blueberries are fully coated in flour. Add the blueberries to the batter and stir gently by hand. 

Step 8: Line a muffin pan with muffin liners. Fill each liner ¾ of the way full with the muffin batter. Once filled, sprinkle each unbaked muffin with a pinch of granulated sugar. 

Step 9: Bake in the oven for about 30-35 minutes or until a toothpick comes out clean. Let cool completely before enjoying.  

Expert Tips & Tricks

• If you are using a standard-sized muffin tin, a 2” cookie scoop provides the perfect amount of batter for each muffin. 
• Add some lemon zest for a light citrusy flavor! 
• Not all gluten free flours are made the same. Try to use King Arthur Brand if possible. 

Recipe Substitutions

• You can replace the blueberries with other fruits such as raspberries.
• If you would like to use frozen blueberries you can, just make sure to thaw them beforehand. 
• Use dairy milk if you are not dairy-free

Storage Instructions

• The muffins will stay good in an airtight container for up to 3 days after baking. 
• You can freeze these blueberry muffins in foil, plastic wrap, or freezer bags.
• If you choose to freeze these muffins let them cool completely before wrapping them and placing them in the freezer.

 

I adapted this recipe from https://www.glutenfreepalate.com/gluten-free-blueberry-muffins/

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