Gluten-Free Blueberry Muffins

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These Gluten-Free Blueberry Muffins are soft, moist, and loaded with fresh blueberries. Made with wholesome ingredients like almond flour and naturally sweetened with maple syrup or honey, they’re a perfect grab-and-go breakfast or healthy snack option. Best of all, they’re quick to mix and totally gluten-free!

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup maple syrup or honey
• 1/3 cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F and line a muffin tin with 9 liners.
2. In a large bowl, whisk almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix eggs, maple syrup, almond milk, and vanilla.
4. Combine wet and dry ingredients. Gently fold in blueberries.
5. Scoop batter evenly into muffin cups and bake for 20–25 minutes or until golden and a toothpick comes out clean.
6. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Tips

• Use fresh or frozen blueberries. If using frozen, toss them in a little almond flour before mixing in.
• These muffins can be frozen and reheated as needed.
• Add a sprinkle of cinnamon or lemon zest for extra flavor!

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If you’re in search of the ultimate gluten-free muffin that doesn’t sacrifice texture or taste, look no further. These Gluten-Free Blueberry Muffins are the perfect combination of moist, fluffy, and naturally sweet. Ideal for breakfast, snack time, or even dessert, they’re free from refined sugar and loaded with antioxidant-rich blueberries.

Traditional muffins rely heavily on wheat flour, but this version uses almond and coconut flours—both naturally gluten-free and nutrient-dense. Almond flour adds richness and protein, while coconut flour offers structure and a slight sweetness. The result is a muffin that’s tender on the inside with just the right golden edge on the outside.

Using maple syrup or honey as a sweetener brings a natural depth of flavor while keeping blood sugar levels more stable than refined sugar would. Plus, almond milk makes these muffins dairy-free as well, making them a great fit for various dietary preferences.

Blueberries are the star of the show here. Not only do they provide beautiful pops of color and sweetness, but they also pack antioxidants, fiber, and vitamin C. You can use fresh berries when they’re in season or frozen ones year-round—just toss them in a bit of almond flour before mixing to prevent bleeding into the batter.

These muffins come together quickly—just two bowls, a whisk, and a muffin tin. You don’t even need a mixer. And the best part? They freeze well. Make a double batch and store extras for busy mornings or afternoon cravings.

Want to elevate the flavor even more? Add a touch of lemon zest or a sprinkle of cinnamon to the batter. You can also fold in chopped nuts or dark chocolate chips for variety. Customize them however you’d like—just keep the base recipe the same for a foolproof bake every time.

Whether you’re gluten intolerant, experimenting with grain-free baking, or just looking for a healthier muffin, these blueberry beauties check all the boxes. They’re kid-friendly, freezer-friendly, and perfect for any time of day. For more wholesome gluten-free recipes like this, don’t forget to follow us at @SinfulRecipes on Facebook!