Gluten Free Blueberry Muffins

These gluten free blueberry muffins are one of my favorite things to bake. They come out soft, naturally sweet, and loaded with juicy blueberries in every bite.

The recipe uses almond flour and coconut flour instead of regular wheat flour. That means they are completely gluten free, which is great if you are avoiding gluten or baking for someone who does.

What I really like about these muffins is how simple the ingredient list is. No refined sugar either, just honey for sweetness along with eggs, coconut oil, and a handful of pantry basics.

They come together in about 30 minutes and make a perfect breakfast, snack, or even a little treat to bring to a friend’s house. Once you try them, I think they will become a regular in your kitchen too.

Why You’ll Love This Recipe

Made with Almond Flour – Almond flour gives these muffins a soft, tender crumb that honestly rivals any regular wheat muffin. It also adds a subtle nutty flavor that pairs beautifully with the sweet blueberries.

Naturally Sweetened with Honey – Instead of relying on refined white sugar, these muffins use honey for a gentler, more natural sweetness. It keeps the flavor warm and mellow without making them taste overly sugary.

Bursting with Fresh Blueberries – With a full cup and a half of fresh blueberries packed into the batter, you get juicy little bursts of fruit in every single bite. They also make the muffins look gorgeous when they come out of the oven.

Completely Gluten Free – These muffins are 100% gluten free thanks to the combo of almond flour and coconut flour. You can enjoy them without worry, and nobody at the table will even notice the difference.

Ingredients

• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Honey
• 3 Large Eggs
• 1/4 cup Melted Coconut Oil
• 1/4 cup Milk
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 1/2 cups Fresh Blueberries

How to Make

Step 1

Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.

Step 2

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Step 3

In a separate bowl, beat eggs with honey, melted coconut oil, milk, and vanilla extract until smooth and well combined.

Step 4

Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries, being careful not to overmix.

Step 5

Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until tops are golden and a toothpick comes out clean.

Step 6

Let muffins cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Helpful Tips

Use Room Temperature Eggs

Take your eggs out of the fridge about 30 minutes before you start baking. Cold eggs can cause the melted coconut oil to solidify into little clumps when you mix everything together, and that makes the batter lumpy and uneven.

If you forgot to take them out early, just place the eggs in a bowl of warm water for about 5 minutes. That’s enough to take the chill off without cooking them.

Room temperature eggs also blend more smoothly with the honey and milk, so you get a nicer, more uniform batter.

Let the Coconut Oil Cool Slightly

You need melted coconut oil for this recipe, but don’t pour it in while it’s still super hot. If it’s too hot when it hits the eggs, it can start to cook them and you’ll end up with little scrambled egg bits in your batter.

After you melt the coconut oil, let it sit for about 2-3 minutes so it’s warm but not hot to the touch. It should still be completely liquid when you add it to the wet ingredients.

Whisk the Dry Ingredients Well

Almond flour and coconut flour have very different textures, so they don’t blend together as easily as regular wheat flours would. Take an extra minute to really whisk the almond flour, coconut flour, baking powder, and salt together until everything looks uniform.

If you skip this step, you might get pockets of coconut flour in some muffins and none in others. That means some will be dry and dense while others come out just fine.

A good whisk for about 30 seconds should do the job.

You Might Also Like

• Gluten Free Berry Yogurt Bark
• Gluten Free Churro Bites
• Gluten Free Coconut Macaroons
• Gluten Free Nutella Mug Cake
• Gluten Free Strawberry Cheesecake Bars

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just fine in these gluten free blueberry muffins. Just toss them into the batter while they are still frozen so they hold their shape and don’t turn the batter purple.

Keep in mind that frozen berries release more moisture as they bake, so your muffins might be slightly more wet in the center. You may need to add an extra minute or two of baking time to make sure they are fully cooked through.