These gluten and dairy free blueberry muffins recipe is quick and easy to make. These muffins are based on healthy, whole food ingredients like almond flour and coconut flour, sweetened with Pure Maple Syrup.
Though these dairy-free blueberry muffins have a Spring feel, they can be made and eaten year round with the option to use fresh or frozen blueberries.
This gluten-free blueberry muffins recipe is similar to my Gluten Free Strawberry Cupcakes, minus the strawberry puree, with the addition of plump, juicy blueberries and tangy lemon zest. This great recipe is an excellent dairy-free option, made without using wheat flour or any other gluten containing grains. You might also like to try my Gluten Free Apple Chai Spice Muffins.
INGREDIENTS FOR HEALTHY GLUTEN-FREE BLUEBERRY MUFFINS RECIPE
WET INGREDIENTS
The wet ingredients required for this muffin recipe are below.
- Eggs
- Pure Maple Syrup
- Vanilla Extract
- Lemon Zest
- Blueberries
- Apple Cider Vinegar
- Cold Pressed Virgin Coconut Oil (liquified)
Dry Ingredients
See below for a full list of the dry ingredients used in our gluten-free flour blend. These ingredients are excellent gluten free pantry staples.
- Almond flour (blanched almond meal)
- Tapioca Starch (flour)
- Coconut Flour
- Baking Powder (aluminium and gluten free if possible)
METHOD
This healthy blueberry muffin recipe recipe is beginner level in terms of ease to make. It’s essentially a matter of whisking together the wet ingredients, whisking together the dry ingredients and then combining the two. No electric beaters or stand mixer required, just a whisk and a strong arm. For the best results first time, follow the steps below.
STEP 1: Mix together the dry ingredients. Set the oven temperature to 180 degrees Celsius (356F). Sieve the coconut flour, tapioca starch and baking powder into a large bowl. Add the almond flour and whisk to combine.
STEP 2: Whisk together wet ingredients. Add the eggs, pure maple syrup, apple cider vinegar, vanilla extract, coconut oil and lemon zest to a bowl and whisk to combine.
STEP 3: Combine the wet & dry ingredients. Pour the egg mixture into the dry mixture and whisk to create the gluten free muffin batter.
STEP 4: Add blueberries. Add frozen berries or fresh blueberries to the muffin batter and stir to combine.
STEP 5: Add mixture to muffin tin. Evenly divide the gluten free muffin batter between 12 cupcake papers in a muffin tin. Sprinkle the top of each muffin with raw sugar if desired. Place muffins into the oven and bake for 40 minutes. Once baked, remove from the oven and allow to cool in tin for 5 minutes, before transferring to a wire rack to cool to room temperature.
DIET GUIDELINES
These delicious Muffins are:
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- Gluten Free
- Dairy Free
- Refined Sugar Free
- Low Fodmap
This recipe is not suitable for anyone allergic to almonds as it is based on almond flour. Unfortunately I don’t have a suitable substitution for almond flour for this particular recipe, but if you are looking for a gluten free and nut free bake then you might like to try my Vegan Chocolate Banana Bread.
If you are needing an egg free recipe then you may wish to try flax eggs, though I haven’t tested this and am not 100% sure that it would work.
VARIATIONS
For best results, these muffins are great just as they are. However if you are feeling a little bit creative, here are some variations that you may like to try out:
- Choc Chip – switch blueberries and lemon for 1 and a half cups of chocolate chips.
- Raisin – switch blueberries and lemon for 1 cup of raisins.
- Mixed Berry – don’t have blueberries? Swap the blueberries for any other type of seasonal berry.
EQUIPMENT
These gluten-free muffins were tested using a light coloured muffin tin. Interestingly, baking in a light coloured tin lengthens the baking time. If you are using a darker coloured muffin tin then you may need to reduce the baking time by up to ten minutes. Keep an eye on them once they’ve been in the oven for around thirty minutes and test with a skewer – if the skewer comes out clean then they are ready.
See a full list of equipment below:
- large mixing bowl
- medium bowl
- sieve
- measuring cup and spoons
- muffin pan
- paper muffin cups / cupcake papers / muffin liners)
HOW TO STORE BLUEBERRY MUFFINS
Almond meal and blueberries turn rancid easily. Therefore, blueberry recipes are best stored in an airtight container on the counter the day of baking and then moved to the fridge on the following day. This is more important for warmer climates where foods become rancid more quickly. Keep in the fridge for 3-4 days.
These muffins can be frozen and defrosted as needed. Place muffins into a compostable freezer bag or air-tight container to freeze. After freezing, the best way to get them back to being soft and fluffy is by warming them for around 20 seconds in the microwave once defrosted.
TOP TIP
The coconut oil in this recipe needs to be measured once liquified – not when it is solid. To melt the coconut oil, simply place the entire jar (with the lid on) into a bowl of hot water and allow to sit until the coconut oil is melted. Once melted, measure out and use.
Nutrition Information
This recipe is grain free and therefore suitable for a paleo diet. These muffins are:
- low carb
- paleo
- free from refined sugars
- high protein (8 grams of protein per muffins)
- a good serve of calcium, iron and vitamin A.
- Suitable for those with type 2 diabetes.
Gluten-Free Blueberry Muffin Recipe
Equipment
- 2 Mixing Bowl
- 1 Electric Beaters
- 1 Whisk
- Muffin tin
- Cupcake Papers
- Ice Cream Scoop
Ingredients
- 305 g almond meal, 2 2/3 cups
- 100 g tapioca starch, ½ cup + 3 tbsp
- 50 g coconut flour, ¼ cup + 2 tbsp
- 9 g baking powder, 2 ½ teaspoons (aluminium free)
- 160 mL pure maple syrup, 2/3 cup
- 4 large eggs
- 160 mL coconut oil, 2/3 cup (warmed to liquify)
- 12.5 ml Apple cider vinegar, 2 ½ teaspoons
- 12.5 ml vanilla extract, 2 ½ teaspoons
- 1 ½ cups blueberries, fresh or frozen
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 170 degrees Celsius. Line a 12-whole muffin tray with cupcake papers.
- In a large bowl sieve the coconut flour, tapioca starch and baking powder. Add the almond meal and whisk to combine.100 g tapioca starch ½ cup + 3 tbsp, 50 g coconut flour ¼ cup + 2 tbsp, 9 g baking powder 2 ½ teaspoons (aluminium free), 305 g almond meal 2 2/3 cups
- Add the eggs to a medium sized mixing bowl and whisk to combine. Add the coconut oil, pure maple syrup, apple cider vinegar, lemon zest and vanilla extract and whisk to combine.4 large eggs, 160 mL coconut oil 2/3 cup (warmed to liquify), 12.5 ml Apple cider vinegar 2 ½ teaspoons, 12.5 ml vanilla extract 2 ½ teaspoons, 1 tablespoon lemon zest, 160 mL pure maple syrup 2/3 cup
- Pour the wet ingredients into the dry ingredients and mix until well combined. Add the blueberries and fold through.1 ½ cups blueberries fresh or frozen
- Use an ice cream scoop to spoon batter into papers so that it fills ⅔ of the way up. (This recipe makes approximately 9 cupcakes depending on how large the cupcake papers are).
- Place into the oven and bake for 30 minutes or until golden brown and cupcake springs back when pressed gently in the centre. Once baked, remove from the oven and allow to cool for ten minutes in the tin before transferring to a wire rack to cool completely.
Notes
Storage
Once cooled, store Lemon Blueberry Gluten Free Muffins in an airtight container on the countertop for a maximum of one day before transferring to the fridge or freezer. If freezing, the muffins are best warmed slightly in the microwave once defrosted.Nutrition
Food safety
The ingredients in these lemon and blueberry muffins are all gluten free. However, if you are a coeliac there are important steps to ensure there is no accidental contamination of gluten. Make sure to:
- Check that each packet of the ingredients you purchase state that they are gluten free.
- If the utensils and baking equipment that are using have been previously used to bake gluten containing foods, be sure that each utensil is thoroughly cleaned.
- It is not recommended to purchase ingredients from bulk food stores if Coeliac as there is a risk of cross contamination.
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