Savor the sweetness of summer with these gluten-free blueberry muffins, a healthy treat that brings the flavors of the season to your kitchen. Bursting with juicy blueberries and a delightful crumble topping, these muffins are a delectable way to start your day or indulge in a cozy afternoon snack.
Why You’ll Love This Gluten Free Blueberry Muffins for a Healthy Treat
Indulge in a healthier sweet treat with these gluten-free blueberry muffins. Packed with vibrant blueberries, they offer a luscious and satisfying flavor profile that’s sure to delight your taste buds. The muffins are made with wholesome, nutrient-dense ingredients, making them a guilt-free choice for a morning pick-me-up or an afternoon pick-me-up. With a tender, moist crumb and a crumbly, golden-brown topping, these muffins strike the perfect balance between indulgence and nourishment.
Ingredients
This recipe calls for a delightful blend of gluten-free flour, fresh or frozen blueberries, eggs, and a few simple pantry staples. The combination of these ingredients creates a muffin that’s moist, flavorful, and satisfying.
- 2 cups (240g) – Gluten-free flour blend
- 1 tablespoon (15ml) – Baking powder
- 1/4 teaspoon (1.25ml) – Salt
- 2 large (100g) – Eggs
- 1/2 cup (120ml) – Maple syrup
- 1/3 cup (80ml) – Melted coconut oil
- 1 cup (150g) – Fresh or frozen blueberries
Ingredient Substitutions
- Gluten-Free Flour: You can use almond flour or coconut flour for a different texture and flavor profile.
- Blueberries: If you’re not a fan of blueberries, you can substitute them with other berries, like raspberries or blackberries.
How to Make Gluten Free Blueberry Muffins for a Healthy Treat
Follow these simple steps to create delicious, gluten-free blueberry muffins that are sure to impress.
Step 1: Prep Work
Begin by preheating your oven to 375°F (190°C) and preparing a 12-cup muffin tin. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set this dry mixture aside.
Step 2: Main Cooking Process
In a separate large bowl, beat the eggs and gently fold in the maple syrup and melted coconut oil. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the fresh or frozen blueberries, being careful not to overmix.
Step 3: Final Steps/Assembly
Scoop the batter into the prepared muffin cups, filling them about three-quarters full. In a small bowl, combine the ingredients for the crumble topping and sprinkle it evenly over the muffin batter.
Step 4: Finishing Touches
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden-brown and crispy. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Variations & Tips
- Flavor Enhancement: For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon to the batter.
- Berry Substitutions: You can experiment with different types of berries, such as raspberries or blackberries, to create unique flavor combinations.
- Avoiding Overmixing: To ensure your muffins rise to perfection, be mindful not to overmix the batter, and be sure to use fresh or frozen blueberries at their peak ripeness.
- Dairy-Free Option: To make these muffins dairy-free, simply substitute the coconut oil with another neutral-flavored oil, such as avocado or grapeseed oil.
Serving & Storage
Serve with: a warm cup of coffee or tea.
Storage: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Reheat: To reheat, simply warm the muffins in the oven or microwave.
Make-Ahead: These muffins can be made in advance and frozen for later enjoyment.
Nutrition Information
These gluten-free blueberry muffins are a healthier treat option, providing a balance of carbohydrates, protein, and healthy fats. Each muffin contains approximately 200 calories, with 5 grams of protein and 3 grams of fiber, making them a satisfying and nutritious choice.
- Serving Size: 1 muffin
- Calories: 200 kcal
- Protein: 5 g
- Carbs: 30 g
- Fat: 8 g
- Sodium: 150 mg
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe, and they can be used straight from the freezer without any need for thawing.
How can I make these muffins dairy-free?
To make these muffins dairy-free, simply substitute the coconut oil with another neutral-flavored oil, such as avocado or grapeseed oil.
Can I make these muffins vegan?
Yes, you can easily make these muffins vegan by replacing the eggs with a flax or chia egg substitute.
How can I store leftovers?
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. To reheat, simply warm them in the oven or microwave.
Can I use a different type of gluten-free flour?
Absolutely! While the recipe calls for a general gluten-free flour blend, you can experiment with other gluten-free flours, such as almond or coconut flour, to suit your dietary needs.
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Gluten Free Blueberry Muffins for a Healthy Treat
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: 🍰 Sweet & Savory Mashups
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These gluten-free blueberry muffins are a delicious and healthy treat, perfect for breakfast or a snack. Bursting with fresh blueberries and made with wholesome ingredients, they are sure to satisfy your sweet tooth without the gluten!
Ingredients
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/2 cup coconut sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup almond milk
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
5. Gently fold in the blueberries.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container for up to 3 days.
These muffins can also be frozen for up to 3 months. Just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten free, blueberry, muffins, healthy