Description
Start your morning on a delicious note with these Gluten Free Blueberry Muffins — a quick breakfast idea that’s moist, naturally sweetened, and bursting with juicy blueberries. This easy recipe is perfect for anyone looking for a healthy snack, gluten-free treat, or light dessert. Whether you’re prepping breakfast ideas ahead of time or craving a low-fuss food idea, these muffins deliver every time with their bakery-quality flavor and fluffy texture.
Ingredients
1 1/2 cups almond flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut sugar
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
1 cup fresh blueberries
1 teaspoon lemon zest (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
2. In a large bowl, whisk together almond flour, tapioca flour, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, vanilla extract, and lemon juice.
4. Combine the wet and dry mixtures and stir until just combined.
5. Toss blueberries in a little almond flour, then fold them into the batter with optional lemon zest.
6. Divide the batter into the muffin tin, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, make sure eggs and milk are at room temperature.
Don’t skip tossing the blueberries in flour — it helps them stay evenly distributed.
Muffins can be frozen and reheated for a quick breakfast or snack any time.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 27mg
Keywords: quick breakfast, gluten free, healthy snack, breakfast ideas, muffin recipe, easy recipe, food ideas