Gluten-Free Blueberry Muffins

$To make these delightful gluten-free blueberry muffins, gather the following ingredients: - 2 cups almond flour - 1/2 cup coconut flour - 1/2 cup granulated sugar (or coconut sugar) - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 large eggs - 1/2 cup unsweetened applesauce - 1/4 cup almond milk (or any non-dairy milk) - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries - Zest of 1 lemon (optional) These ingredients work together to create soft, moist muffins packed with flavor. Almond flour gives a nutty taste and great texture. Coconut flour adds a hint of sweetness and a unique mouthfeel. The blueberries burst with flavor, making each bite a treat. You can use frozen blueberries if fresh ones are not available. Adding lemon zest brightens the muffins. It’s a small touch that elevates the flavor. Each ingredient plays a key role in making these muffins gluten-free yet delicious. For the full recipe, check the details above. - Preheat your oven to 350°F (175°C) and prepare your muffin tin. - In a large bowl, mix together: - 2 cups almond flour - 1/2 cup coconut flour - 1/2 cup granulated sugar (or coconut sugar) - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - In another bowl, whisk together: - 3 large eggs - 1/2 cup unsweetened applesauce - 1/4 cup almond milk (or any non-dairy milk) - 1 teaspoon vanilla extract - Zest of 1 lemon (optional) - Pour the wet ingredients into the dry ingredients. Mix until just combined. - Gently fold in 1 ½ cups fresh blueberries. Be careful not to break them. - Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full. - Bake in your preheated oven for 18-22 minutes. Check with a toothpick to see if it comes out clean. - After baking, let the muffins cool in the pan for about 5 minutes. - Transfer them to a wire rack to cool completely. - For presentation, serve warm with a light dusting of powdered sugar. Add a few extra blueberries for color. You can also top them with Greek yogurt or a drizzle of honey for sweetness. For the full recipe, check out the details above. Enjoy your gluten-free blueberry muffins! To bake great gluten-free muffins, you need to avoid some common problems. The first pitfall is using too much coconut flour. It absorbs a lot of moisture, so use it wisely. Stick to the recipe to keep a good balance. Next, ensure you add enough moisture. This is key for a soft texture. The applesauce and almond milk help here. If your batter seems too thick, add a little more almond milk. These muffins are perfect warm. Serve them with a light dusting of powdered sugar. You can also top them with a few fresh blueberries for a nice look. Pair muffins with coffee or tea for a delightful snack. Greek yogurt is a great side too. It adds creaminess and a bit of protein. To keep your muffins fresh, store them in an airtight container. They last about three days at room temperature. If you want them to last longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a zip-top bag. They will stay good for about three months. When you're ready to eat one, just thaw it at room temperature or warm it in the oven. {{image_2}} You can swap almond flour for oat flour. Oat flour gives a nice, soft texture. You can also try gluten-free flour blends. These blends mix different flours for a balanced taste. Both options will work well in the recipe. Always check for gluten-free labels to avoid cross-contamination. Want to jazz up your muffins? Add spices like cinnamon or nutmeg. These spices bring warmth and depth. You may also mix in chopped apples or raspberries for a fruity twist. Adjust sweetness by using less sugar if you prefer. You can also use honey or maple syrup for a natural sweetener. These muffins offer many health perks. Almond flour is high in protein and healthy fats. Blueberries are packed with antioxidants. They support heart health and brain function. For lower sugar options, cut back on sugar or use a sugar substitute. Applesauce keeps the muffins moist while cutting sugar, too. Try these changes to boost nutrition and flavor! For more details, check out the Full Recipe. Each muffin packs a tasty punch. Here is the breakdown per muffin: - Calories: 180 - Fat: 9g - Protein: 4g - Carbohydrates: 22g - Fiber: 3g Almond flour is a star in this recipe. It has fewer carbs than wheat flour. It also gives good fiber, which aids digestion. Blueberries bring more than just sweetness. They are full of vitamins and antioxidants. These tiny fruits can help improve your heart health. A gluten-free diet can help many people feel better. It may reduce bloating and improve energy. Many find that they digest food easier. If you are sensitive to gluten, this muffin is a great choice. I suggest one muffin as a serving. You can enjoy it as a snack or with breakfast. These muffins fit well into a balanced diet. Pair them with protein, like Greek yogurt. This balance keeps you full and happy longer. For more flavor, try adding some nuts or seeds on top. Enjoy your muffins fresh or save some for later! Gluten-free muffins stay fresh for about 2 to 3 days at room temperature. To keep them longer, store them in an airtight container. This helps keep them moist. You can also freeze the muffins for up to three months. Just thaw them at room temperature when you want to enjoy them. Yes, you can use frozen blueberries in this recipe. They work well and add great flavor. Just fold them into the batter while still frozen. This prevents them from bleeding too much color into the batter. It’s an easy way to enjoy blueberry muffins year-round. If you need a different flour, here are some good options: - Oat flour - Coconut flour - Gluten-free all-purpose flour Each flour has its own taste and texture. You may need to adjust the liquid in the recipe if you swap them out. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, they are ready. You can also look for a golden-brown color on top. The muffins should spring back when you touch them lightly. To make sugar-free muffins, use a sugar substitute like stevia or monk fruit sweetener. These options add sweetness without the calories. You can also mash a ripe banana for natural sweetness. It’s a tasty way to reduce sugar and add flavor. For more answers to common questions, check out additional links. In this post, I shared a simple recipe for gluten-free blueberry muffins. We covered the key ingredients, step-by-step instructions, and tips for baking success. You learned how to store your muffins and explore fun variations too. These muffins are tasty and healthy. Enjoy them fresh or with your favorite drink. Making these treats can boost your kitchen skills and satisfy your sweet cravings! Happy baking!$

Gluten-Free Blueberry Muffins

Get ready to savor the deliciousness of Gluten-Free Blueberry Bliss Muffins! These moist and fluffy muffins are made with almond and coconut flour, perfect for a healthy treat. With fresh blueberries and a hint of lemon zest, they’re not just gluten-free, but also utterly delightful. Bake a batch in just 35 minutes and enjoy them warm! Click through to discover the full recipe and make your day a little sweeter!

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Ingredients

2 cups almond flour

1/2 cup coconut flour

1/2 cup granulated sugar (or coconut sugar)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1/2 cup unsweetened applesauce

1/4 cup almond milk (or any non-dairy milk)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (you can also use frozen)

Zest of 1 lemon (optional for added flavor)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with a non-stick spray.

In a large mixing bowl, combine the almond flour, coconut flour, granulated sugar, baking powder, baking soda, and salt. Stir well to ensure there are no lumps.

In a separate bowl, whisk together the eggs, applesauce, almond milk, vanilla extract, and lemon zest (if using) until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the blueberries, being careful not to break them up too much.

Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Serve warm with a light dusting of powdered sugar and a few extra blueberries on top for a pop of color. They can also be accompanied by a dollop of Greek yogurt or a drizzle of honey for added sweetness.