Gluten Free Blueberry Muffins
Moist and fluffy gluten-free blueberry muffins made with almond flour and fresh blueberries, perfect for breakfast or a snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups almond flour
- 0.5 cup gluten-free oat flour
- 0.25 cup coconut sugar
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 2 large eggs
- 0.33 cup unsweetened applesauce
- 0.25 cup almond milk
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries
- 1 tbsp lemon zest optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together almond flour, oat flour, coconut sugar, baking soda, salt, and cinnamon.
- In a separate bowl, beat the eggs, then add applesauce, almond milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries and lemon zest, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.