Moist and delicious GF blueberry muffins
These blueberry muffins are gluten-free as well as dairy-free.
They are very easy to make, only two steps, and your batter is ready 🙂 They make a perfect breakfast for a GF diet. Instead of blueberries, you can use raspberries or even strawberries. I prefer blueberries.
About This Recipe
- As the name suggests, these blueberry muffins are gluten-free. The best replacement for wheat flour is almond flour which is a great source of protein. It also contains healthy fat and fiber. This is what I use Almond Flour
- Since this recipe is not vegan, I used three large eggs. Eggs give structure and stability to the muffins.
- As for the liquid, I used almond milk. Any non-dairy milk will work well. This is what I use: Un- Sweetened Almon Milk
- We need ⅓ of a cup of oil, and any vegetable oil will be fine to use. I used canola oil.
- For the flavoring, I am using Vanilla extract, and lemon zest. However, other spices such as cinnamon will work great with this recipe.
- As a sweetener, I have used maple syrup which is natural, and adds more flavor to these muffins.
- Last but not least, are the blueberries. I recommend using fresh berries, but if you only have frozen berries, that will be fine. Just do not thaw them. Add them to the batter straight from the freezer.
How To Make These Gluten-Free & Dairy-Free Blueberry Muffins
- First we need to mix all the dry ingredients, and that includes the almond flour, baking soda, sugar, and salt. Give them a good whisk.
- In a separate bowl mix the eggs, oil, almond milk, lemon juice and lemon zest. Mix them together, but do not over mix.
- Then add the above mixture to dry ingredients and fold together.
- Add the berries and mix. Fill the muffin cups and bake. For extra crunch you can sprinkle some Coarse brown sugar on top of the muffins. I use this; Coarse Brown Sugar
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Gluten Free Blueberry Muffins
Moist and delicious GF blueberry muffins
Ingredients
- 3 cups Almond flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ⅓ cup Vegetable oil, Any kind will work
- 3 Large eggs, Room Temperature
- ½ cup Maple syrup
- ½ teaspoon Vanilla extract
- ⅓ cup Un-sweetened almond milk, Or any non-dairy milk
- 1 tablespoon Lemon juice, Freshly squeezed
- 1 teaspoon Lemon zest
- 1 cup Fresh blueberries, If frozen, DO NOT THAW
- ¼ cup Coarse brown sugar for sprinkle., Optional
Instructions
- Preheat the oven to 350°F, and line a 12-cup muffin pan with muffin liners.
- Sift the almond flour, baking soda, and salt. Set aside.3 cups Almond flour, 1 teaspoon Baking soda, ¼ teaspoon Salt
- In a separate bowl, mix the eggs, oil, almond milk, lemon juice, maple syrup, vanilla extract, and lemon zest.⅓ cup Vegetable oil, 3 Large eggs, ½ cup Maple syrup, ½ teaspoon Vanilla extract, ⅓ cup Un-sweetened almond milk, 1 tablespoon Lemon juice, 1 teaspoon Lemon zest
- Using a spatula, fold in the blueberries. DO NOT OVERMIX.1 cup Fresh blueberries
- Sprinkle the top with coarse brown sugar¼ cup Coarse brown sugar for sprinkle.
- Fill the muffin liners to ¾ capacity, and bake for 40-45 minutes. Mine were ready after 40 minutes. Let cool in the pan for 10 minutes, then transfer the muffins to the cooling rack.
Nutrition
Calories: 249kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 141mgPotassium: 32mgFiber: 3gSugar: 9gVitamin A: 0.4IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!
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