Have you ever strolled through your local grocery store, picked up a bottle Blue #2, corn syrup and sugar and thought “Hey, I should use these to make blueberry muffins!”
Of course not, because unlike some manufacturers, you know that blueberry muffins should contain actual blueberries, not “blueberry bits.” (And call me controversial, but pumpkin spice lattes should contain actual pumpkin, too.)
Where was I? Oh right: Making gluten-free blueberry muffins with wholesome ingredients is super easy, and way more delicious than what you get with boxed muffin mixes.
I’m talking plump, delectable blueberries and a moist, cakey batter that fills the kitchen with its lovely aroma as it rises in the oven.
Although I like to use fresh blueberries when they’re in season, frozen blueberries work just fine, too. I recommend using them frozen instead of thawed so that they don’t stain the batter as you fold them in.
We love these blueberry muffins served warm and slathered in butter – I hope your family does, too!
Gluten-Free Blueberry Muffin Recipe
- Standard muffin tin
- Unbleached paper liners are optional but recommended.
- 2 cups blanched almond flour
- ½ cup coconut flour
- 1 tsp baking powder (here's how to make it)
- ½ tsp sea salt
- 6 large eggs
- ½ cup honey
- ¾ tsp vanilla extract (how to make vanilla extract)
- 1 cup fresh blueberries
- 2 tsp butte, avocado oil or coconut oil (melted)
- extra oil or butter (to grease the muffin tin if you're not using paper liners)
- Preheat your oven to 350 degrees Fahrenheit.
- Place 8 unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease 8 of the muffin tin cups with oil or butter.
- After you've measured out 2 cups of almond flour, scoop out 4 teaspoons and place it in a small cup or bowl. Set aside until you're ready to sprinkle it on the tops of the muffins just before baking
- In a large bowl combine the remaining almond flour with the coconut flour, baking powder and salt.
- In a separate bowl whisk together the eggs, honey and vanilla, then add the wet ingredients to the dry ingredients and mix thoroughly.
- Gently fold in the blueberries with a large spoon or spatula.
- Divide the blueberry muffin batter between nine cups. (You'll want to use approximately 1/3 cup batter per muffin cup.)
- Pour the 2 teaspoons oil or melted butter into a small bowl and dip your fingers into it. With lightly oiled hands, pat down the tops of the muffins.
- Sprinkle with the almond flour you set aside.
- Place the muffin pan in the oven and bake for 20-25 minutes, or until the tops are springy yet lightly firm. They should feel just the tiniest bit undercooked in the center when pressed. That’s perfect - the muffins continue to cook a little while they’re resting in the pan after you remove them from the oven. Of you wait until a toothpick comes out completely clean they'll be overcooked.
- Allow to cool in the pan for 5 minutes before serving warm or transferring to a wire rack to cool to room temperature.
Want More Gluten-Free Muffin Recipes?
Here are a few of my favorites:
- Strawberry Streusel Muffins – These muffins pair a rich, cakey batter with a crunchy, crumbly streusel topping, and they’re surprisingly easy to make.
- Lemon Poppyseed Muffins – My daughter and I worked on this recipe for over a month, and she’s super proud that her input created the winning batch. The flavor is bright and lemony, and the texture is moist and cakey. So good.
- Spiced Banana Walnut Muffins – You can prep these muffins in 5 minutes flat. Makes a great breakfast or back-to-school snack.
Frequently Asked Questions
Below are answers to some of the most commonly asked questions I’ve received about gluten-free baking:
Can I use my all-purpose gluten-free flour blend instead of almond flour and coconut flour?
Almond flour and coconut flour absorb liquid differently than all-purpose flours, so unfortunately they can’t usually be swapped for each other in baking recipes. I haven’t tested this recipe with any pre-made blends but my guess is they may turn out too wet, too dry, etc.
Can I use frozen blueberries instead of fresh?
Yes! I suggest using them frozen, because if they’re room temperature they’ll stain the batter blue as you fold them in.
Can I use applesauce as an egg replacer?
Although I have used applesauce as an egg replacer in some recipes, I haven’t tested it in this one. I think it tends to work best in recipes that only use 1-2 eggs. This one uses significantly more and may not hold together as well with applesauce. That said, if you try it please let us know how it works out!
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So glad to see no refined sugar. Can’t wait to try the blueberry bliss 🙂 Thank you.
just making these muffins but made a grain free flour mix using coconut flour, cassava flour and arrowroot. and since this recipe making nut and fully grain free used the baking soda recipe you had on this recipe. I also used maple syrup instead of honey and 2 teaspoons of mashed avocado
I just made these muffins. Yum!!
Yay, so glad you liked them!
Can’t wait to try these! They look just like my gluten-loaded version 🙂
Hi Heather! I can’t wait to try this recipe! I just made your spiced banana walnut muffins yesterday and they are SO delicious!! Of all the blogs I read yours is by far my favorite. Your posts always make me laugh and the recipes are amazing. You have helped me so much on my journey into traditional foods for my family (husband and 1 year old son). I can’t thank you enough. I look forward to trying many more recipes and I love your e-book nourished baby. I found it just as my son was starting solids, and he has had no grains/cereals, just all whole foods including liver and egg yolks as first foods. He is a happy and healthy robust baby boy. 🙂 Thanks again!!!
Awww, this comment makes my day Acacia! Thank you!
I just made these! I altered the recipe slightly, due to my fear of making hockey pucks like one reviewer said she ended up with, I added 1/4 cup melted unsalted pastured butter. I mixed it with the dry ingredients before adding the wet stuff. I also added 1 ridiculously over ripe banana that I didn’t want to throw away. The result was a fantastic banana-blueberry bread. I made one mini birthday cake and 6 muffins since I had more batter than my muffin tin could handle. I will definitely make this again. My discriminating 16 month old gobbled it up!
These look super tasty. 🙂 Blueberry muffins are one of my faaaaves… baking season is upon us!
Heather, I appreciate your website so much. I just tried the blueberry muffin recipe, and it turned out great. I don’t always have good results with some of the other sites, but your recipes always do well for me. Thanks! And I love your method of making bone broth in the crock pot.
Oh, I’m so happy to hear that Donna!
Oh happy day your a life saver!
I’m having sleepless nights trying to make the best choices for my family. I just read your post on vitamin recamendations so helpful thank you. I’ve been doing exstensive research and nothing I was reading was helping till I found your blog. I can’t thank you enough. I’ll be buying your book for sure. I just stopped nursing my two year old and I’m trying to give her the nutrients she needs I can’t wait to get your book. It’s not easy to always eat well when even the health food stores are full of unhealthy food.
Did you change this recipe? I loved the old one can I get a copy of it?
Yes, I updated the recipe to reflect the one we use now. Here’s the original one:
2 1/2 cups almond flour
3 pastured, local eggs
1/4 cup raw honey
1/2 tsp unrefined sea salt
1/2 tsp baking powder (optional)
1 cup fresh or frozen blueberries
Preheat oven to 300F. Grease 12 muffin cups with coconut oil or butter.
In a mixing bowl or food processor combine almond flour, salt and baking powder.
Add eggs, honey, and vanilla. Blend thoroughly.
Gently fold in blueberries, then pour batter into twelve cups.
Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.
Just me, or is the maple syrup missing from the directions? I didn’t forget it but I can see one of my kids missing it if they were using the recipe. ?
Oops, thanks for catching that! Just updated the instructions – it should be added at the same time as the eggs and vanilla.
I’ve read baking with honey isn’t healthy. Ayervedic? Anyhow, I have not baked with it since. Have you heard of this?
What does the arrowroot powder do and can there be a substitution? (Wanna make these without going back out to the store!)
It makes the muffins moist and contributes to the overall texture. Tapioca flour would work as a substitute.
What would you recommend using if eggs are an allergy?
Hi, have you changed the recipe? I could have sworn that it had arrowroot/tapioca flour in it. Your recipes are always amazing, so I’m excited to try this out too.
Yes, I recently did a head-to-head test of our old recipe vs. a new one and the new one won hands-down with everyone in my family. 🙂
trying this recipe but making it grain free and nut free so I adapted a gluten free paleo homemade flour blend using coconut flour, cassava flour, and arrowroot flour 2/1/2 cups of cassava flour and the 2 other flour 1/3/4 cup mixed all together to make flour blend.
I then took your recipe and shaped out the flour for the homemade flour blend. this blueberry recipe is the first recipe I am trying it on. Plus instead of the honey I swapped out for maple syrup so will see its baking right now