Spiced Flax Blueberry Muffins Gluten Free Dairy Free
Start your morning right with these irresistibly moist and fluffy Spiced Flax Blueberry Muffins, a guilt-free treat that’s both gluten-free and dairy-free. Bursting with juicy blueberries and warm hints of cinnamon and nutmeg, these muffins are crafted with a wholesome blend of nutrient-rich almond flour and ground flaxseed for added texture and goodness. Sweetened naturally with coconut sugar and kept light with unsweetened almond milk, they’re perfect for anyone seeking a healthier, allergen-friendly alternative to classic muffins. Each bite offers the perfect balance of sweetness and spice, while a simple coating of gluten-free flour keeps the blueberries evenly distributed. Ready in under 40 minutes and easy to store, these muffins are a must-try for meal prep, brunch spreads, or an on-the-go snack!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.25 cups Ground flaxseed
- 0.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar
- 0.75 cups Unsweetened almond milk
- 0.25 cups Coconut oil, melted and cooled
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 1 tablespoons Extra gluten-free flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
In a large mixing bowl, whisk together the gluten-free flour, ground flaxseed, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk the coconut sugar, almond milk, melted coconut oil, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; the batter should be thick but slightly lumpy.
In a small bowl, toss the blueberries with the extra tablespoon of gluten-free flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins during baking.
Fold the coated blueberries into the batter gently, ensuring they are evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 135.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 550 mg | 42% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 458 mg | 10% | |
*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.
