Gluten Free Blueberry Muffins
Start your morning on a naturally sweet note with these fluffy and moist Gluten-Free Blueberry Muffins, bursting with juicy blueberries in every bite! Perfect for those avoiding gluten, this recipe combines a versatile gluten-free all-purpose flour blend with a hint of cinnamon for warmth and flavor. The combination of unsweetened applesauce and almond milk keeps these muffins light and tender, while tossing the blueberries in oat flour ensures they are evenly distributed throughout. Ready in just 40 minutes, these muffins are as easy to make as they are to enjoy. Whether you're grabbing one on the go or savoring it with a cup of coffee, these homemade treats are a delightful way to start your day gluten-free. Perfect for breakfast, brunch, or as a snack, they’ll have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or any preferred non-dairy milk)
- 1.5 cups Fresh blueberries
- 1 tablespoon Gluten-free oat flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, vegetable oil, and unsweetened applesauce. Whisk until fully blended.
Add the eggs and vanilla extract to the wet mixture and whisk again until smooth.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the almond milk. Mix until just combined. Be careful not to overmix.
In a small bowl, toss the fresh blueberries with the gluten-free oat flour. This will help prevent the blueberries from sinking to the bottom of the muffins during baking.
Gently fold the coated blueberries into the batter using a spatula, ensuring they are evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
