Gluten-free Blueberry Muffins

I’m not kidding when I say these muffins are addicting. They’re not as super sweet as some bakery muffins can be, but I think the coconut sugar adds just the right amount of sweetness to really let those blueberries shine. After all, don’t you want the blueberries to be the star in your blueberry muffins?

These gluten-free almond flour Blueberry Muffins can also be customized with different seasonal fruits. Chopped peaches, cherries, or strawberries are also delicious. Note that you can also use frozen blueberries to make these delicious muffins any time of the year.

If you love blueberries as much as I do, you’ll also want to make this Spicy Blueberry Sauce. The sweet and spicy combo is perfect for basting over grilled chicken, ribs, or pork. Try tossing chicken wings in the sauce after cooking—it’s delicious. I’ve even topped grilled pears with it for a decadent dessert.

FAQs:

Almond flour vs. all-purpose flour:All-purpose flour is made with wheat and includes gluten. On the other hand, almond flour is made from almonds and is gluten-free. It also has a higher fat content which adds extra moisture to baked goods. Almond flour is also lower in carbs and higher in protein than all-purpose flour.

Should I use fresh or frozen blueberries in muffins?While I used fresh, frozen blueberries can also be used. Just don’t thaw them first, or they will bleed all over your batter.

How do I store blueberry muffins?Store covered at room temperature for up to four days. You can also freeze the muffins for longer storage. Simply place in an airtight container and freeze for up to three months. Thaw overnight, then reheat in the microwave or in a 300ºF oven until warm.

Ingredients for Almond Flour Blueberry Muffins:

• Almond flour: Almond flour is naturally gluten-free, and it is low in carbs and high in healthy fats and fiber.
• Coconut sugar: Coconut sugar tastes nothing like coconut. In fact, its flavor is closer to brown sugar or turbinado sugar. Although all sugars should be used in moderation, coconut sugar does contain more nutrients than table sugar. It also has a lower glycemic index than white sugar.
• Xanthan gum: It acts as an emulsifier and binder in gluten-free cooking. It gives dough both elasticity and viscosity. In other words, it replicates the textures we would find in foods associated with gluten.
• Baking powder: Lightens the texture of baked goods.
• Salt: It’s a flavor enhancer.
• Greek yogurt: Adds acidity to the recipe.
• Avocado oil: Avocado oil has a very mild flavor and is rich in healthy fats and antioxidants.
• Eggs: They add structure, stability, and moisture.
• Vanilla extract: Adds flavor to the batter.
• Blueberries: Gotta have lots of blueberries in blueberry muffins 😊

Ingredient Tip:

• Almond flour: Make sure to use blanched almond flour for this recipe rather than almond meal. Almond meal has a courser texture and won’t work in this recipe.

How to Prepare Gluten-free Blueberry Muffins:

• Preheat oven to 375ºF. Line a muffin pan with parchment liners.
• Whisk together the flour, xanthan gum, baking powder, and salt in a medium bowl.
• With a hand blender, mix Greek yogurt, oil, sugar, eggs, and vanilla in a large bowl until well blended.
• Add the dry mixture to the wet mix, and stir by hand until fully mixed. Gently fold in the blueberries. The batter will be quite thick.
• Scoop the batter to fill muffin cups. Press a few extra blueberries into the top of each muffin, then sprinkle with a little more coconut sugar.
• Bake at 375ºF for 30-35 minutes until tops are golden brown and a tester comes out clean when poked in the center.
• Allow to cool on a wire rack before serving.

Serving Suggestions for Blueberry Gluten-free Muffins:

• Serve warm with a smear of butter.
• Grab one (or two) on the way out the door on those hectic mornings.
• These muffins are also a perfect afternoon snack.
• Add to a brunch table along with: Cast Iron Skillet Frittata, Tropical Fruit Salad with Strawberry Vinaigrette, Spaghetti Squash Egg Muffins, and Cranberry Mimosas.

Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.

Ingredient Substitutions and Additions:

• Greek yogurt: Sour cream will also work.
• Avocado oil: Use any neutral flavored oil.
• Coconut sugar: Turbinado or demerara sugar have similar flavor profiles, but white table sugar will also work.
• Xanthan gum: If you’re looking for alternatives to xanthan gum for baking needs, check out Christine’s article from Zest for Baking: 5 Alternatives to Xanthan Gum in Gluten-free Baking.
• Blueberries: Try using any fresh fruit you like such as: huckleberries, peaches, blackberries, strawberries, raspberries, etc.
• Lemon zest: Add the zest of one lemon to create delicious blueberry lemon muffins.

Recipe Notes:

• Parchment liners make clean up easy, and they don't stick to the muffins.
• Xanthan gum replaces the gluten found in typical wheat flour and provides structure for gluten-free baked goods.
• Almond flour is naturally gluten-free, and it is low in carbs and high in healthy fats and fiber.

Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?