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Best Gluten-Free Blueberry Muffins Recipe
Plump, juicy blueberries dot these scrumptious bakery style gluten-free blueberry muffins that also happen to be dairy-free, vegan and egg-free.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Baked Goods, Breakfast, Dessert
Cuisine:
British
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
12
muffins
Calories:
201
kcal
Author:
Kristen Wood
Equipment
Oat Flour
Muffin Tin
Almond Extract
Ingredients
1
cup
gluten-free all purpose flour
with or without xanthan gum
1
cup
oat flour
certified gluten-free if necessary
1
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
¼
teaspoon
ground cinnamon
½
cup
maple syrup
½
cup
milk of choice
I like to use oat milk
½
cup
melted butter or oil of choice
you can use plant-based butter if need be; I like to use avocado oil
1
teaspoon
almond extract
1
teaspoon
vanilla extract
1
cup
blueberries
fresh or frozen
turbinado sugar
optional, for topping
US Customary
-
Metric
Instructions
Preheat the oven to 350°F. Spray a muffin tin or line with parchment paper squares. Set aside.
In a large mixing bowl, combine the gluten-free all purposed flour, oat flour, baking powder, baking soda, salt and cinnamon. Mix well.
In another mixing bowl, combine the maple syrup, milk, butter or oil, almond extract and vanilla extract. Whisk the mixture until smooth.
Pour the wet ingredients into the dry ingredients, then mix until a smooth batter forms.
Gently fold the blueberries into the batter.
Spoon 1/4 cup muffin batter into each cavity of the prepared muffin tin. Sprinkle with turbinado sugar, if using.
Bake for 25 minutes or until firm, beginning to turn golden and toothpick inserted in the center of a muffin pulls out clean.
Let cool for at least 10 minutes before serving. Enjoy!
Notes
Please see the full post above for valuable information!
Nutrition
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Sodium:
146
mg
|
Potassium:
78
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
7
IU
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
1
mg