Gluten Free Blueberry Muffins

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Golden on the outside and bursting with juicy blueberries on the inside, these Gluten Free Blueberry Muffins are a delightful treat for anyone craving a wholesome baked good without the gluten. The texture is moist and tender, with a perfect crumb that doesn’t crumble like many gluten-free recipes. Each bite carries a burst of fresh blueberries wrapped in a gently sweet, nutty base.

Ideal for breakfast, a midday snack, or even a light dessert, these muffins balance indulgence with better-for-you ingredients. Whether you’re gluten-intolerant or simply looking to lighten up your baked treats, this recipe will become a staple in your kitchen for its ease, flavor, and versatility.

Why You’ll Love This Gluten Free Blueberry Muffins Recipe

• Naturally gluten-free: No complicated substitutes, just wholesome, pantry-friendly ingredients.
• Moist and fluffy texture: You’ll forget they’re gluten free.
• Quick and easy to make: Ready in under 30 minutes.
• Freezer-friendly: Make ahead and store for busy mornings.
• Versatile: Enjoy them as a breakfast idea, healthy snack, or dessert.

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Preparation Phase & Tools to Use

To make these muffins effortlessly, you’ll need a mixing bowl, whisk, measuring cups and spoons, a muffin tin, and paper liners. The mixing bowl and whisk help you blend your wet and dry ingredients smoothly. Accurate measuring tools are vital in gluten-free baking, as ingredient ratios significantly affect texture. A nonstick muffin tin ensures even baking, and liners keep the muffins from sticking and make cleanup easy.

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Preparation Tips

For the best results, use room temperature ingredients—especially eggs and milk. This helps the batter come together smoothly and bake evenly. Tossing the blueberries in a bit of the dry flour mix prevents them from sinking to the bottom of the muffins. Also, don’t overmix the batter; stir just until the ingredients are combined to maintain a light, fluffy texture. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to avoid sogginess on the bottom.

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Ingredients for this Gluten Free Blueberry Muffins Recipe

• 1 and 1/2 cups almond flour
• 1/2 cup tapioca flour (or arrowroot powder)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut sugar (or brown sugar)
• 2 large eggs, at room temperature
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup melted coconut oil (or butter)
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (or apple cider vinegar)
• 1 cup fresh blueberries (or frozen, not thawed)
• Optional: 1 teaspoon lemon zest for extra flavor

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil or nonstick spray.

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Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, salt, and coconut sugar. This ensures an even distribution of leavening and sweetness.

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Step 3: Mix the Wet Ingredients

In another bowl, whisk the eggs, almond milk, melted coconut oil, vanilla extract, and lemon juice until smooth and slightly frothy.

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Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick but scoopable.

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Step 5: Fold in Blueberries

Toss the blueberries lightly in a teaspoon of almond flour to help prevent them from sinking, then gently fold them into the batter along with optional lemon zest.

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Step 6: Fill the Muffin Tin

Evenly divide the batter among the muffin cups, filling each about 3/4 full. You can top each with an extra blueberry for presentation if desired.

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Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

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Step 8: Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

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Notes

These muffins are best eaten fresh but still taste great the next day if stored properly. The flavor deepens slightly after cooling, making them even more satisfying. Almond flour gives the muffins a moist, tender crumb while the tapioca flour provides the needed structure without gluten. If using frozen blueberries, don’t thaw them beforehand as they can bleed too much color into the batter.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can lead to dense, chewy muffins instead of light and fluffy ones.
• Using cold ingredients: Room temperature eggs and milk incorporate more smoothly and create a better texture.
• Skipping the liners or grease: Gluten-free batters can stick more, so always line or grease well.
• Incorrect flour substitution: Almond flour is not a 1:1 swap with regular flour; changing it alters both taste and texture.

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Storage Instructions

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven before serving to refresh texture and flavor.

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Estimated Nutrition (per muffin, makes 12)

• Calories: 180
• Fat: 13g
• Saturated Fat: 5g
• Carbohydrates: 13g
• Fiber: 2g
• Sugar: 7g
• Protein: 5g
• Sodium: 95mg
• Cholesterol: 27mg

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Frequently Asked Questions

Can I make these muffins vegan?

Yes, substitute the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a plant-based milk and oil.

Can I use a different sweetener?

Absolutely. Maple syrup or honey can replace coconut sugar, but reduce the liquid slightly in the recipe.

Do I have to use almond flour?

Almond flour gives the best texture, but you can experiment with other nut flours. Avoid coconut flour—it’s too absorbent.

Can I use frozen blueberries?

Yes, but add them straight from the freezer to avoid excess moisture in the batter.

How do I keep the blueberries from sinking?

Toss them lightly in a teaspoon of flour before folding them into the batter.

Are these muffins dairy-free?

Yes, as written, they are completely dairy-free.

Can I make this in a loaf pan instead?

You can, but adjust the baking time to 35–45 minutes and check for doneness with a toothpick.

What’s the best way to reheat them?

Microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.

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Conclusion

These Gluten Free Blueberry Muffins are proof that gluten-free baking doesn’t have to be dry, dense, or complicated. They’re light, moist, full of flavor, and easy enough for beginners. Whether you’re preparing a quick breakfast, looking for healthy snack options, or planning food ideas for the week, this muffin recipe checks all the boxes.

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