Besides eating them straight out of the container, I love blueberry muffins. I recently tried gluten free blueberry muffins and while I had to tweak the recipe to suit me and the ingredients I have, I think they turned out delicious!
While neither hubby or I have Celiac Disease, we both enjoy foods made with other grains besides wheat. Thus, many foods I make, may end up being gluten free. Such as these gluten free pumpkin muffins that I make with quinoa flour.
I choose to make my gluten free blueberry muffins with almond flour, because the nutty flavor of almonds always pairs well with blueberries don’t you think? 🙂
Ingredients for Gluten Free Blueberry Muffins:
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- 2 c. Almond Flour
- 2 Eggs
- 2 Egg Whites
- 1/4 c. Raw Honey
- 1/2 teas. Baking Soda
- 1 tbs. Lemon Juice
- Dash of Salt
- 1 teas. Vanilla Extract
- 2 tbs. Coconut Oil
- 1 c. Blueberries. (I use my frozen blueberries)
A blender actually works best for this recipe, but you can use a mixer as well. Beat the eggs and egg whites until frothy and then add all the other ingredients except for the blueberries. Blend or mix until there are no lumps. In the blender that takes about 30 seconds.
Pour out of the blender and into a bowl. Using a spatula, gently fold in the blueberries.
Grease or line one muffin tin with papers and pour batter over.
Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.
This recipe for gluten free blueberry muffins makes 12 servings.
- 2 c. Almond Flour
- 2 Eggs
- 2 Egg Whites
- ¼ c. Raw Honey
- ½ teas. Baking Soda
- 1 tbs. Lemon Juice
- Dash of Salt
- 1 teas. Vanilla Extract
- 2 tbs. Coconut Oil
- 1 c. Blueberries. (I use my frozen blueberries)
- Beat the eggs until frothy and then add all the other ingredients except for the blueberries. A blender actually works best for this recipe, but you can use a mixer as well.
- Blend or mix until there are no lumps. In the blender that takes about 30 seconds.
- Pour out of the blender and into a bowl.
- Using a spatula, gently fold in the blueberries.
- Grease or line one muffin tin with papers and pour batter over.
- Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.
- This recipe for gluten free blueberry muffins makes 12 servings.
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Thank you so much for linking these up at Teach Me Tuesday! We’ve been going GF for my 4 year old and these look right up her alley. Pinned. 🙂
I’m sure she will love them!
These look delicious and even though you don’t have Celiac disease, it’s nice to have this goodie in your recipe box to make for those who do have it. I’m tweeting and pinning this! Have a lovely day!
Neighbors About Town Blog
Baked these today, very tasty. No milk?? mine was kind of thick and your pictures look like you could poor the batter into the muffin tin. Thanks for the recipe.
I think that’s because of beating the eggs. I beat them till they are frothy and that makes the batter a bit runnier. Size of eggs can make a slight difference as well as the brand of almond flour. My batter did have to be spooned though. It had just set a bit before I took the photo.
I’m glad you enjoyed them!
Thank you for the recipe which I hope to try today or tomorrow. I have company coming on Thursday and Friday. How long do these muffins keep. Do you freeze them or keep them in the fridge? Thanks.
They don’t seem to keep very long on the counter. I’m sure they could be frozen just fine but I keep mine in the fridge, I know they will last about a week in the fridge, we run put pretty quickly though, so I have no idea how long they would last before going bad. 🙂
These are Great! I did make a small change the 2nd time – I used lime instead of lemon juice and I sprinkled the blueberries with cinnamon before folding them in, really yummy!!!!
That does sound yuumy!