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!
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.
Notes
To store:Store in an airtight container at room temperature for 2 days or in the refrigerator 3-4 days. Muffins will soften after the first day.To reheat: Warm muffins in the microwave for 5 seconds.Achieve sweet, bakery-style crunch with raw cane sugar on top. Regular organic cane sugar will work too.