This gluten-free Almond Flour Blueberry Muffins recipe offers the delightful taste of a regular gluten muffin. The secret lies in combining almond flour with other gluten-free ingredients to achieve a moist and flaky texture. Incorporating fresh or frozen blueberries into the recipe adds a burst of flavor and moisture, resulting in a perfect little treat.
These gluten-free muffins are the perfect hassle-free alternative for those on a gluten-free diet, giving you a tasty treat without fuss. Enjoy the goodness without compromising on flavor or convenience!
Today I’m joined by a few of my blogging colleagues. We are sharing our blueberry recipes today. You can find their fabulous recipes at the end of this post.
So, my daughter’s on a gluten-free diet, and thankfully, it’s way easier now to stick to a special diet. I’ve been experimenting with gluten-free recipes, improving my cooking skills.
You won’t believe the variety of gluten-free flour they have at our local grocery stores. I’ve got almond, coconut, and tapioca flour on hand, and I feel pretty lucky about it.
It’s not too difficult to bake gluten-free desserts. You just need to have some flour in your kitchen pantry. It’s like anything else, you need to stockpile a few items, and then you’re ready to try different gluten-free recipes.
Here are some more gluten-free recipes!
- Ranger Cookie Recipe (Gluten-Free Option)
- Gluten-Free Brownies
- Gluten-Free Lemon Drizzle Cake
- Mochi Ice Cream Recipe
Five Reasons You’ll Love
These Gluten Free Muffins
- Delicious Flavor: These almond blueberry gluten-free muffins are bursting with flavor! The combination of almond flour and juicy blueberries creates a delightful taste that people will absolutely love.
- Health-Conscious Choice: These muffins are a perfect treat for health-conscious people who follow a gluten-free diet. They are made with wholesome ingredients like almond flour, a nutritious alternative to traditional wheat-based muffins.
- Texture and Moisture: The almond flour adds a unique texture and moisture to these muffins, making them moist, tender, and enjoyable to bite into. The blueberries also add a juicy burst with each bite, enhancing the overall experience.
- Versatility: Whether you have dietary restrictions or not, these muffins are suitable for everyone. They are gluten-free, so people with gluten sensitivities or Celiac disease can indulge without worry. Additionally, they make a great snack or breakfast option for anyone looking for a tasty and nutritious treat.
- Easy to Make: Making these muffins is a breeze! The recipe is straightforward and requires simple ingredients. People will appreciate the ease and convenience of whipping up a batch of these muffins in no time, ensuring a satisfying and homemade gluten-free snack or dessert.
How to Make These Almond Flour Blueberry Muffins
Ingredients you’ll need:
- Almond flour: Provides a nutty flavor and a moist texture to the muffins while adding a boost of protein and healthy fats.
- Tapioca flour: Helps improve the texture of the muffins, giving them a light and fluffy consistency.
- Coconut flour: Adds a subtle sweetness and a delicate coconut flavor to the muffins while also contributing to their moisture and structure.
- Baking powder: Acts as a leavening agent, causing the muffins to rise and become fluffy.
- Baking soda: Works with the baking powder to create additional leavening, resulting in a lighter and more tender texture.
- Salt: Enhances the overall flavor of the muffins, balancing the sweetness and adding depth.
- Maple syrup: Adds natural sweetness and a hint of caramel-like flavor to the muffins while providing moisture. You can substitute honey for the maple syrup if you prefer.
- Eggs: Eggs help bind the ingredients and contribute to the muffins’ structure and texture.
- Coconut oil: Provides moisture and richness to the muffins, giving them a soft and tender crumb.
- Vanilla extract: Infuses the muffins with a delightful aroma and enhances the overall flavor.
- Fresh blueberries: Add bursts of juicy sweetness and vibrant color to the muffins, making them even more irresistible.
Muffin Instructions:
Step 1 – Preheat Oven
Preheat your oven to 350 degrees and line a muffin tin with paper liners.
Step 2 – Mix Ingredients
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs and then add the maple syrup, melted coconut oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Step 3 – Add Blueberries to the Batter
Gently fold in the blueberries into the batter.
Step 4 – Fill Muffin Tins
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Step 5 – Bake Muffins
Bake for 20 minutes or until the tops are golden brown and a toothpick, when inserted into the center of a muffin, comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Step 6 – Coat Muffin
Take the muffins out of their paper liners. Then, melt a stick of butter and transfer it to a bowl. Dip the muffins into the melted butter, coat them well, and then roll them in a bowl filled with sugar.
Almond Flour Blueberry Muffins Recipe
Ingredients
Muffins
- 1 cup almond flour fine
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup
- 3 large eggs
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1½ cup fresh blueberries
Topping
- ½ cup butter You can use less if you like and keep adding as you coat the muffins.
- 1 cup sugar You can use less if you like and keep adding as you coat the muffins.
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with paper liners.
- Whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, beat the eggs and add the maple syrup, melted coconut oil, and vanilla extract. Mix well.Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
- Gently fold the blueberries into the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20 minutes or until the tops are golden brown and a toothpick, comes out clean when inserted into the center of a muffin.Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Take the muffins out of their paper liners. Then, melt a stick of butter and transfer it to a bowl. Dip the muffins into the melted butter, coat them well, and then roll them in a bowl filled with sugar.
Nutrition
Baking Items
Click on the Images
Substitutions:
- Use raspberries or strawberries instead of blueberries.
- Substitute butter for coconut oil.
- If you don’t want gluten-free, substitute regular flour for tapioca, almond, and coconut flour.
- Use honey instead of maple syrup.
- Substitute egg replacers for the eggs. This will make the recipe vegan.
- If you have frozen blueberries, use them but thaw and drain excess water.
Baking Tips:
- Use room temperature ingredients: Bring your eggs and refrigerated ingredients to room temperature before using them in the recipe. This helps the ingredients mix together more easily and creates a smoother batter.
- Fold in the blueberries gently: When adding the blueberries to the batter, be careful not to overmix. Gently fold them in with a spatula to prevent the berries from breaking and bleeding their juices, which could affect the texture and appearance of the muffins.
- I recommend mixing the gluten-free batter just until the ingredients are combined. Stir until there are no dry pockets of flour, but avoid overmixing or vigorous stirring. This helps to maintain a light and tender texture in your gluten-free muffins.
More Berry Dessert Recipes
Strawberry Coconut Mni Tart Recipe | My 100 Year Old Home
This strawberry coconut tart is a divine dessert that combines the natural sweetness of juicy strawberries with the tropical allure of coconut. With its buttery and crumbly crust, the tart provides a delightful foundation for the creamy and luscious filling. The tart is a true indulgence that captures the essence of summer, leaving you with a longing for sunny days and the blissful flavors of strawberry and coconut.
Strawberry Scones | Most Lovely Things
There are few recipes where a seemingly ordinary ingredient has the power to create extraordinary results. Who would guess that shredded, frozen butter is the fail-proof trick that turns good scones into perfect scones?
Easy Fresh Strawberry Salsa | Twelve on Main
A combination of fresh strawberries, herbs, balsamic vinegar, and brown sugar creates an amazing and fresh take on a summer dessert. Enjoy this strawberry salsa with cinnamon and sugar chips, sweet breads, cakes, and more.
No Bake Fruit Tart | My Sweet Savannah
Celebrate summer with a fresh no bake berry tart. This tart has a graham cracker crust and whipped filling topped with fresh berries, it makes the perfect summer treat. A little sweet and a little tart, I hope you enjoy this delicious dessert!
Easy Wimbledon Strawberries and Cream Dessert Recipe |
Eleanor Rose Home
Treat yourself to an easy to make, delicious, and iconic dessert this summer with this Wimbledon strawberries and cream recipe. Discover why this traditional treat is loved by both tennis fans and British royals alike, and learn how to create your own refreshing strawberries and cream at home.
Thanks for dropping by my almond flour blueberry muffins recipe post!
You’ve got to try this delicious dessert! I really hope you can give it a try and enjoy every yummy bite of these yummy muffins.
Happy Baking!
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Heidi
This looks so delicious Janine! I don’t think I’ve ever meet a muffin I didn’t like, they are one of my favorite foods! Thank you for sharing this gluten free recipe!
Annie Diamond
Janine,
I love that these blueberry muffins are made with all heathy ingredients like almond flour, tapioca flour, coconut flour and oil…making them this weekend!