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Gluten-Free Blueberry Muffins

Close-up of a golden-brown gluten-free blueberry muffin bursting with juicy blueberries.
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Enjoy these delightful gluten-free blueberry muffins, made with a blend of alternative flours and binders for a tender crumb and bursting with fresh blueberries. Perfect for anyone seeking a delicious, gluten-free treat.

Ingredients

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  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (dairy or non-dairy)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
  6. Gently fold in the fresh blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, use your favorite non-dairy milk and ensure your butter substitute is also dairy-free.
  • You can add a sprinkle of coarse sugar on top of the muffins before baking for extra sparkle and crunch.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-blueberry-muffins/