Easy Gluten-Free Blueberry Muffins
These soft and fluffy gluten-free blueberry muffins are perfect for all my gluten-free, vegan baking buddies. They’re egg and dairy-free too!
You won’t believe these are gluten-free when you taste them, they are just as good as their homemade gluten-filled cousins.
If you’re on the hunt for tasty baking ideas – try my vegan lemon raspberry cake.
Why you’ll love this gluten-free blueberry muffin recipe
- It’s gluten-free: If you’re on a gluten-free diet or have celiac disease, you can still enjoy delicious muffins with this recipe. The use of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour ensures that these muffins are gluten-free, while still maintaining a light and fluffy texture.
- It’s dairy and egg-free: This recipe uses almond milk and coconut oil instead of dairy products, making it suitable for those who are lactose intolerant or vegan.
- Packed with blueberries: Blueberries are a tasty and nutritious addition to these muffins, providing antioxidants and fiber.
- It’s easy to make: This recipe is straightforward and doesn’t require any fancy equipment or complicated techniques, making it a great option for beginner bakers or those short on time.
- It’s customizable: You can adjust the amount of cinnamon and cardamom to your liking, or add in other ingredients like chopped nuts or lemon zest to switch up the flavor.
- Perfect for breakfast: These muffins make a great grab-and-go breakfast and they freeze well too, so you can make a batch and have them on hand for later.
Ingredients and substitution notes
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: This flour is a blend of gluten-free flours and starches, designed to replace wheat flour in recipes. If you don’t have this specific brand, you can use any gluten-free all-purpose flour blend that is formulated to replace wheat flour on a 1-to-1 basis.
- Natural cane sugar: This is an unrefined sweetener that has a slightly caramelized flavor. If you don’t have natural cane sugar, you can use any granulated sugar you have on hand.
- Baking powder: This is a leavening agent that helps the muffins rise. Be sure to use gluten-free baking powder to keep the recipe gluten-free.
- Cinnamon and cardamom: These spices add flavor to the muffins. You can adjust the amount of each spice to your liking, or omit one if you prefer.
- Ground flax meal: This ingredient helps to bind the muffins together and adds some nutrition. If you don’t have ground flax meal, you can use ground chia seeds instead.
- Almond milk: This is a dairy-free milk that adds moisture to the muffins. You can use any other non-dairy milk if you prefer, such as soy milk or oat milk.
- Applesauce: This is a natural sweetener that also adds moisture to the muffins. If you don’t have applesauce, you can use mashed banana instead.
- Coconut oil: This is a dairy-free fat that adds richness to the muffins. If you don’t have coconut oil, you can use any other neutral-flavored oil, such as canola oil or vegetable oil.
- Vanilla extract: This adds flavor to the muffins. You can use any other extract you like, such as almond extract or lemon extract, although you may have to adjust the amount.
- Blueberries: These are the star of the show! You can use fresh or frozen blueberries in this recipe.
- Demerara sugar for sprinkling (optional): This is a coarse, unrefined sugar that adds crunch and sweetness to the muffin tops. If you don’t have demerara sugar, you can use any coarse sugar, such raw sugar. This ingredient is optional, so you can omit it if you prefer.
Gluten-Free Blueberry Muffin Recipe variations and add-ins
- Streusel topping: Mix together some gluten-free oats, brown sugar, and melted vegan butter or coconut oil to make a streusel topping for your muffins. Sprinkle it over the batter before baking for a delicious crunch.
- Lemon blueberry: Add the zest of one lemon to the batter and a tablespoon of lemon juice for a fresh and tangy twist.
- Carob or Chocolate chip blueberry: Fold in some dairy-free carob or chocolate chips to the batter for a decadent treat.
- Banana blueberry: Add a mashed ripe banana instead of applesauce to the batter for a naturally sweet flavor and extra moisture.
- Nutty blueberry: Add chopped walnuts, pecans or almonds to the batter for some extra crunch and protein.
- Mixed Berry: Swap out the blueberries for a mix of raspberries, blackberries, and strawberries for a colorful and flavorful muffin.
Top tips for making gluten-free blueberry muffins
- Measure accurately: Gluten-free baking is all about precision, so ensure you don’t over or under-fill your cups.
- Don’t overmix the batter: Overmixing can cause gluten-free baked goods to become tough and dense. Mix the batter just until the ingredients are combined.
- Let the batter rest: Allow the batter to rest for a few minutes before scooping it into the muffin tin. This will help the flour absorb the liquid ingredients and create a better texture.
How to store gluten-free muffins
Store the gluten-free blueberry muffins in an airtight container at room temperature for up to 2 days.
To keep them fresh for longer, store the muffins in the refrigerator for up to 5 days.
You can also freeze the muffins for up to 3 months. Allow them to cool completely, then wrap them individually in plastic wrap and store in a freezer bag or container. Thaw at room temperature or reheat in the microwave or oven before serving.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this gluten-free blueberry muffin recipe. Frozen blueberries may also increase the baking time slightly.
Can I use a different gluten-free flour blend?
You can experiment with different gluten-free flour blends, but it’s important to choose a blend that contains xanthan gum or guar gum. These ingredients help to bind the batter together and create a better texture.
Can I substitute the almond milk with another type of milk?
Yes, you can use any type of plant-based milk in this recipe, such as soy milk or oat milk.
Wrapping it up
These fun and festive little gluten-free blueberry muffins deliver a bright pop of blueberry goodness with every bite. Enjoy your scratch baked gluten-free muffins and make sure you share them with someone special.
Easy Gluten-Free Blueberry Muffins
- Yield: 10 muffins 1x
Description
These soft and fluffy gluten-free blueberry muffins are perfect for all my gluten-free, vegan baking buddies. They’re egg and dairy-free
Ingredients
- 1 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup natural cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 2 tablespoons ground flax meal mixed with 5 tablespoons warm water
- 1/2 cup almond milk
- 1/4 cup applesauce
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- demerara sugar for sprinkling (optional)
Instructions
- In a medium bowl mix together all the dry ingredients (gluten-free flour, sugar, baking powder, cinnamon, cardamom, and salt).
- In a separate small bowl, mix together the ground flax meal and warm water, let sit for 5 minutes.
- Next, mix together the wet ingredient in a separate bowl, leaving the coconut oil until the very last to prevent clumping.
- Add the flax meal mixture to the wet mixture and stir.
- Pour the wet mixture into the dry mixture and mix just until incorporated, be careful not to overwork the batter.
- Fold in the blueberries and scoop into greased muffin tins (makes 10 muffins). Sprinkle the tops of the muffins with demerara sugar and let the muffins sit for 10 minutes before baking.
- While the muffins are resting, preheat the oven to 375 degrees. Bake the muffins for 25 minutes or until a toothpick comes out clean with a few crumbs clinging to it. Let the muffins cool in the muffin tins for 5-10 minutes before removing them!