There’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.
The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)
Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.
In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.
Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.
Makes 6 muffins
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.
-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.