These Healthy Gluten Free Blueberry Muffins are an instant hit! They are sweet, fluffy, moist, and bursting with berries and flavor. Take them to a picnic to share with friends, or freeze them and save them all for yourself.
The base of these muffins is a mixture of Oat Flour, Almond Flour, and Rolled Oats. If you need to, you can sub more Almond or Oat Flour and only use one of them, but I like the texture of the flours mixed together.
To make oat flour, all you have to do is blend your oats in a Blender of Food Processor until you reach a flour-like consistency. It's such an easy and cost-friendly gluten free baking option!
Although these healthy Blueberry Muffins are gluten free, they are not dense and heavy, like some Gluten Free baked goods can be. The egg, almond milk and berries all add moisture, balancing out the gluten free flours.
The muffins are also sweetened with Coconut Sugar, instead of Maple Syrup or Honey, which helps keep them fluffier since crystals are lighter than a liquid sweetener.
You could sub a liquid sweetener if you prefer, but it will change the texture and make the muffins significantly denser.
We've got tons of Bluberry recipes on The Granola Diaries, by the way! This Healthy Blueberry Buckle and this Healthy Blueberry Crumble are 2 of my favorites. Check them out after you bake these muffins!
For more muffin recipes, check out some of these classics on The Granola Diaries (all gluten free & refined sugar free):
Chai Latte Muffins with Espresso Glaze (Gluten & Sugar Free)
Gluten Free Lemon Poppyseed Muffins
Healthy Greek Yogurt Blueberry Muffins
Carrot Cake Muffins (Gluten, Sugar & Dairy Free)
Gluten Free Orange Poppyseed Muffins
Savory Breakfast Muffins
Oat Bran Banana Muffins
Pin the recipe for these Healthy Gluten Free Blueberry Muffins for later!
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|Prep Time||5 Minutes|
|Cook Time||30 Minutes|
- 1 Large Egg
- 1 Cup almond milk Or Milk of Choice
- 2 Tbsp. Oil Sub Applesauce for oil-free
- 2 Tsp. Pure Vanilla Extract
- 1 Cup Almond Flour
- ½ Cup Oat Flour
- 1 Cup Rolled Oats
- ½ Cup Coconut Sugar
- 2.5 Tsp Baking powder
- 1 Tsp Salt
- 2 Tsp Cinnamon Or more, to taste!
- 1 Cup Blueberries Fresh or Frozen
- Preheat oven to 400 and line/grease a muffin tin.
- Make the streusal. Add the streusal ingredients to a small bowl, mix/mash together with a fork. Mixture will be sticky! Set aside.
- In a large bowl, add all the wet ingredients and whisk together well. Add the dry ingredients on top and fold in gently. Lastly, fold in the blueberries. Do not overmix!
- Scoop your batter into 12 muffins. I like to use an ice cream scooper for this step to avoid drip/mess. Use your fingers to crumble some streusal topping on top of every muffin.
- Put the muffin in the oven and set a timer for 5 minutes. After the 5 minutes is up, lower the oven temperature to 350 and bake for another 15 - 20 minutes. Watch so the tops don't burn!
- Remove from oven and let cool completely before diving in. Enjoy! Store in fridge for a week or freezer for up to 4 months.
Could cup for cup flour be used in place of other two flours?
Hi Jill, yes - regular All Purpose Flour or a 1:1 Gluten Free Flour should both work as subs!
Can maple syrup or honey be subbed for the coconut sugar ? Thanks in advance 🙂
You can try it, though it will make the muffin a bit denser and you may not get the best rise. The taste will still be delicious!