These homemade Gluten-Free Blueberry Muffins are made with almond flour and oat flour and sweetened with maple syrup. Dairy-free and egg-free too. A healthy muffin recipe you'll love!
There are so many muffin recipes out there. Peach muffins, pumpkin muffins, chocolate zucchini muffins, and even apple crumb muffins, but those jammy bursts of juicy blueberries baked in seem to be a consistent favorite.
Blueberry muffins will always be here to stay.
Why You'll Love This Recipe
And with so many reasons to like this gluten-free blueberry muffin recipe, here are the highlights!
Wholesome ingredients - Oat flour, almond flour, and flaxseed are the main components in this recipe for a healthier, nutritious muffin.
Eggless muffins - Not only is this a gluten-free and dairy-free recipe, it does not require eggs either!
Easy - Assembling this breakfast recipe is simple.
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
For a healthy blueberry muffin recipe, white flour, refined sugar, dairy, and eggs will swap out for better-for-you ingredients.
Almond flour - The use of almond flour in this recipe is two-fold. One, it makes for a delicate crumb. And two, it provides a good dose of protein.
Gluten-free oat flour - If you are Celiac or gluten-intolerant, ensure that you are using certified gluten-free oat flour or certified gluten-free oats to make your own homemade oat flour. Adding fiber, antioxidants, and more protein to the mix, oat flour supplies whole grain goodness.
Ground flaxseed - Mixed with water, ground flaxseed forms a "flax egg," gelling to work as a binder without the need for real eggs.
Maple syrup - No white sugar in these muffins. Pure maple syrup gives these easy blueberry muffins just the right amount of sweetness.
Unsweetened almond milk - With a bit of lemon juice added to your almond milk, the result is a dairy-free way to get that buttermilk flavor. If you don't have lemon juice on hand, use apple cider vinegar in its place. Other non-dairy milk would work well to keep these dairy-free blueberry muffins.
Olive oil - Working as the healthy fat, this pantry staple works well here. You can substitute melted vegan butter or coconut oil as an alternative dairy-free option.
Baking powder - The leavener that helps this baked good rise. Always check to make sure the baking powder you are using is 100% gluten-free and has not expired!
Step-by-Step Instructions
Before you start: Prepare your flax eggs and add the lemon juice to the almond milk in a liquid measuring cup. Line a muffin tin with paper liners.
Step 1: Place blueberries and 1 teaspoon oat flour in a small bowl. Gently stir until all blueberries are coated. Set aside.
Step 2: Place almond flour, oat flour, baking powder, and salt in a medium bowl. Whisk to combine ingredients evenly.
Step 3: Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until the wet ingredients are thoroughly combined and all ingredients are moistened.
Step 4: Gently fold in the blueberries.
Step 5: Using a tablespoon, evenly divide the muffin batter amongst muffin cups.
Step 6: Bake for 34-38 minutes. The tops should have started to turn a golden brown. Cool completely on a wire rack.
Tips
- Prepare the flax eggs and the almond milk and lemon mixture first.
- Achieve sweet, bakery-style crunch with raw cane sugar on top. Regular organic cane sugar will work too.
- Cool muffins completely. They may stick to the liners if warm.
- I don't recommend using almond meal in place of almond flour as it will change the crumb of the muffin and make for a more "wet" muffin.
- Gluten-free muffins are best on the first day. Muffins will soften over time.
FAQs
Yes. Fresh is best, but use frozen just the same as the fresh blueberries. Do not defrost ahead of time. A longer baking time may be needed.
Pure oats are naturally gluten-free. The milling process causes cross-contamination with other grains like rye, wheat, and barley. Certified gluten-free oats and oat flour are processed in a facility where there is no cross-contamination.
Blueberries and breakfast are made for each other. Check out these paleo blueberry pancakes and even more blueberry recipes below!
More Blueberry Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Blueberry Muffins (Dairy-Free)
Ingredients
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 cup fresh blueberries rinsed and dried
- 1 cup (100g) + 1 teaspoon gluten-free oat flour
- 2 cups (210g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup maple syrup
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons raw or organic cane sugar optional
Instructions
- Prepare your flax eggs in a small bowl or cup and set aside. Add the one tablespoon of lemon juice to the cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a small bowl, place blueberries and 1 teaspoon oat flour. Gently stir until all blueberries are coated. Set aside.
- In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to evenly combine ingredients. Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your blueberries.
- Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened.
- Gently fold in the blueberries.
- Using a tablespoon, place 2 tablespoons of muffin batter in each muffin cup. Evenly divide remaining batter amongst each cup. There should be about a ½ inch of paper liner showing. Gently, slightly shake muffin tray side to side to level out the batter in the cups.If using, sprinkle tops with raw cane sugar. Bake for 34-38 minutes. Tops should be golden and a tester toothpick comes out mostly clean.
- Remove blueberry muffins from oven and place tray on a wire cooling rack. Allow to cool completely in muffin tray before storing or removing liners. Store in an airtight container at room temperature for 2 days or in the refrigerator 3-4 days. Muffins will soften after first day.
- To reheat: Warm muffins in the microwave for 5 seconds.
Notes
- Achieve sweet, bakery-style crunch with raw cane sugar on top. Regular organic cane sugar will work too.
- Cool muffins completely. They may stick to the liners if warm.
- I don't recommend using almond meal in place of almond flour as it will change the crumb of the muffin and make for a more "wet" muffin.
- Gluten-free muffins are best on the first day. Muffins will soften over time.
Josephine
These look amazing! Can I substitute a mixture of almond and arrowroot powder in place of the oat flour? How can I make this recipe grain-free?