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I made these muffins for my 7 grandchildren and for me. We loved them and we gobbled up a double batch very quickly! So easy and so delicious.
Colette
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Options for making Vegan blueberry muffins
This gluten free blueberry muffin recipe is easily adapted to be vegan as well. I’ve tested it with flax eggs successfully. Here is how I make it vegan, but do note that it will make one extra bowl to clean up.
- Replace eggs with flax eggs – combine 3.5 tablespoons flax meal with 1/2 cup of warm water and let it sit for 5+ minutes.
Almond flour blueberry muffins
I often wish I could just use a 1:1 gluten free flour mix, but they typically have potato starch in them and my body is not a fan of potatoes, so…I do a lot of baking with almond flour. For these blueberry muffins, I’ve combined almond flour and tapioca flour, which results in a crusty outside and light and fluffy inside of the muffins.
Make sure to use blanched almond flour. You want blanched almond flour rather than almond meal for this recipe. Here’s why from testing:
- It’s finer and lighter and results in a fluffier texture.
- Visually the muffins look prettier. If you use almond meal the muffins turn out more of a brown color.
Fresh, frozen or freeze dried blueberry muffins – storage tips
You can use any of those options. I tested them all out. The only caveat is that if you choose fresh or frozen blueberries, you’ll want to make sure to store your muffins in the fridge. Otherwise, they turn to mush in about a day on the counter. They’ll stay fresh about 5-7 days in the fridge though!
We hope you love this recipe as much as we do!
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One Bowl Gluten Free Blueberry Muffins
Ingredients
- 2.25 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp paleo baking powder
- 1/4 tsp sea salt
- 3 eggs, (or 3 flax eggs)
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 2 tsp vanilla extract
- 1 cup blueberries, (fresh, frozen or dried)
Instructions
- Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
- Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
- Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 30 minutes, or until a toothpick comes out clean. They may cook a little faster if you use freeze dried blueberries – check them at 25 minutes.
- Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer. If you use freeze dried blueberries they will keep a little better on the counter.
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These are delicious! I used regular baking powder, avocado oil and dried blueberries. The recipe doesn’t state how many it makes but I made 12 .
So glad you enjoyed them! I updated the recipe card. Thanks for catching that it was missing how many muffins it makes.
I made these muffins for my 7 grandchildren and for me. We loved them and we gobbled up a double batch very quickly! So easy and so delicious.
That’s amazing! So happy you all enjoyed them, and I just love that you made them to share with your grandkids. Thanks so much for coming back to share how it went! 🙂
Do you think tigernut or cassava could work in place of almond flour for a nut free version? They’re very similar in consistency. And I’m assuming avocado oil could be used instead of coconut oil?
Hi there – I haven’t tested either of those flour options in this recipe, but I know for sure that cassava flour absorbs liquid differently than almond flour and wouldn’t be a 1:1 swap. So, long story short, I can’t say how they’d turn out but I wouldn’t recommend cassava flour for sure. Absolutely avocado oil in place of coconut oil is fine though!
Thanks for the reply I’ll lyk if I try a nut free flour and how it comes out 🙂
Great recipe! I used 1 1/4 cups gluten free flour instead of the tapioca and 1 cup of the almond flour. Sprinkled a little sucanat on top and my kiddo loved them! We are new to avoiding gluten so this is a definite win and one we will bake again. Thank you!
So happy to hear they were a hit and that it’s a recipe to enjoy as you go gluten free. Thanks so much for giving it a try and also for returning to share your rating and review! We appreciate hearing from you! 🙂
OMG amazing! My favorite new muffin recipe! Kids loved them too!
Hooray! Love hearing that the whole fam enjoyed them! Thanks so much for trying this new recipe out and for coming back to share your review! 🙂
Made these this morning….seriously good!!! Thank you!
So happy to hear you enjoyed them! Thanks so much for taking the time to come leave a review! Appreciate it!