Gluten Free Blueberry Muffins are moist, fluffy and packed with blueberries in every bite. They’re healthy enough for breakfast and delicious enough for a snack.

Blueberry muffins are my husbands favorite and he’s been asking me to make them for awhile. I don’t know why I put it off for so long because these are amazing! We all loved them, with the exception of my daughter, who asked me to pick the blueberries out for her…which is funny, except I remember asking my mom to do the exact same thing for me when I was a child.

How To Make Gluten Free Blueberry Muffins With Almond Flour

These muffins come together very quickly and not only are they gluten free, but they are also grain free and can easily be made dairy free as well! They pair really well with my Loaded Egg Casserole for a well balanced breakfast!

• Starting with your dry ingredients, in a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, salt, coconut sugar and cinnamon.
• In a small mixing bowl, whisk together eggs, pure maple syrup, vanilla extract (or baker’s extract) and milk (regular or dairy free, any kind works).
• Combine wet ingredients with dry ingredients and mix well. Fold in frozen blueberries.

• Line muffin pan with liners and fill muffins 3/4 of the way full with batter (makes 16 muffins).

• This was my first time using silicone muffin liners and while you don’t have to use them, I highly recommend them! They were a total game changer for me. Sometimes gluten/grain free baking leads to the muffin sticking to the pan or the paper liner, but that hardly happened with these!
• Bake muffins at 350 degrees for 20 minutes. Muffins will be done when toothpick comes out clean.
• Let cool completely before removing from liners.

• Store muffins in an airtight container in the fridge. After about 24 hours, the muffins will become a bit sticky on the top, but this is normal and they still taste delicious!

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Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are moist, fluffy and packed with blueberries in every bite. They're healthy enough for breakfast and delicious enough for a snack.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 muffins

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 3 eggs
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 3 tbsp milk regular or dairy free
• 1 cup frozen blueberries

Instructions

1. In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, salt, coconut sugar & cinnamon. 

   In a small mixing bowl, whisk together eggs, maple syrup, vanilla & milk.

   Combine wet ingredient with dry ingredients and blend well. 

   Fold in blueberries. 

   Line muffin tin with liners and fill muffins 3/4 full with batter. 

   Bake at 350 degrees for 20 minutes, till toothpick comes out clean. 

   Store in fridge in airtight container.