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Amazing 20 Gluten-Free Blueberry Muffins

Gluten-free blueberry muffins
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Enjoy these delicious gluten-free blueberry muffins, made with alternative flours and binders for a tender crumb and bursting with fresh blueberries. Perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup gluten-free oat flour
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ½ cup milk (dairy or non-dairy)
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, applesauce, milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use room temperature eggs and milk.
  • If you don’t have oat flour, you can make your own by grinding gluten-free rolled oats in a high-speed blender until fine.
  • You can substitute the coconut oil with another neutral-flavored oil like avocado oil.
  • Feel free to add a sprinkle of cinnamon or lemon zest to the batter for extra flavor.

Nutrition

Find it online: https://afripaket.com/gluten-free-blueberry/