These Easy Gluten Free Blueberry Muffins are perfectly moist, tender, and bursting with fresh blueberries! This is a small batch and gluten free recipe that uses an almond flour blend to make bakery-worthy breakfast muffins.
Gluten Free Blueberry Muffins
The more gluten free recipes I test, the more I appreciate that a good gluten free recipe will have you saying ‘that was gluten free‘? These Blueberry Muffins are like that.
Tell me more about these Gluten Free Blueberry Muffins
- Taste – Sweet, bursting with fresh blueberries, and with a hint of cinnamon.
- Texture – These muffins are soft and moist. And they stay soft even if you happen to have a lone leftover a day later. And the texture of the almond flour almost goes unnoticeable because it is blended with other flours.
- Better Than Store-Bought – There is just something about a homemade muffin that store-bought or pre-packaged muffins can’t compare to. Think of how dense, and often dry, store-bought muffins are. These muffins are the opposite.
- Easy – I used one mixing bowl and one small liquid measuring cup. And because the butter is melted, you don’t need to worry about creaming butter and sugar together. In fact, you don’t even need an electric mixing tool to help you make the muffins.
- Breakfast or Dessert – I say this because I had them for both!
Paleo Almond Flour Blend
I am slowly learning that a gluten free flour needs to be combined with another gluten free flour (or more). Especially if you want to achieve a texture that resembles a gluten recipe.
I am also learning that my gluten free flours of choice can be labeled Paleo – because they are grain-free.
Paleo/Almond Flour Blend
- Blanched Almond Flour
- The base in the flour blend. Almond flour produces a light and fluffy cake-like bake. Which makes it a great option for cakes, cupcakes, muffins, and even cookies. I will always recommend a blanched, super-fine almond flour. This means the flour is ground as fine as it can be (before turning into butter), and the skins are removed.
- Arrowroot Starch/Flour
- Flour and starch are used interchangeably in the package titles. Arrowroot aids in the tender texture we like in baked goods. It also adds structure to the crumb.
- Coconut Flour
- Ground from dried coconut meat, coconut flour is super absorbent. It should be blended with other flours as it does not work well as a 1:1 swap. Its absorbency allows swapping granulated sugar for liquid sweeteners – like maple syrup or honey. I also find it counter-balances other wet ingredients in the recipe.
- Tapioca Starch/Flour
- Another where flour and starch are used interchangeably in package titles. Tapioca adds a little more chew to the baked good – where normally we’d get that from gluten in all-purpose flour. And I have found in baked goods, it gives a ‘crisp’ exterior.
Is Butter and Bliss going full-on Paleo, Gluten Free, Vegan, Refined-Sugar Free, etc. etc. …
No. My intention with some of these baking ingredient swaps is purely to diversify the blog, and sharing what I am weaving into my everyday diet.
There is, and will be, a lot of bread baking happening here at Butter and Bliss. I don’t know that I can (or will) be able to replicate the Homemade Bagels, Buttermilk Biscuits, or Flaky Croissants using gluten free flour!
Full disclosure – I get nervous talking about labeled diets (i.e. Paleo) or the nutritional info and benefits of ingredients. I am not a dietary or nutrition expert. I just bake what tastes good. If you are looking for recipes to fulfill dietary or medical requirements, consult with your doctor. The recipes and posts on this blog are not intended to replace any medical advice.
Small Batch Breakfast Muffins
This small batch recipe makes 4 regular-sized muffins. I have included FAQ’s at the end of the post if you are looking to make the muffins in different sizes.
As a small batch baker, I am also frequently asked about doubling/tripling a recipe. My honest answer for this is I don’t know how it will turn out. Unless I have specifically noted that it has been tested (or it is straight-forward enough), I don’t want to provide false info that it will just work. My recommendation – make two batches.
If you find yourself baking a lot, you know that fresh baked goods taste the best the day they are baked. And even though these muffins can keep for a day or two, the fresh-from-the-oven taste is hard to beat. Yet another reason why I love small batch baking.
You bake up delicious baked goods and you don’t have dozens left over – sitting around and getting stale.
What You Need To Make Gluten Free Blueberry Muffins
- Fresh Blueberries – I recommend fresh. If you want to try frozen, they should be defrosted and drained well – to avoid adding excess moisture to the batter.
- Blanched Almond Flour – linked in the recipe
- Arrowroot Starch/Flour – linked in the recipe
- Coconut Flour – linked in the recipe
- Tapioca Starch/Flour – linked in the recipe
- Granulated Sugar – I have started using Organic Cane Sugar.
- Baking Powder and Soda
- Ground Cinnamon – This adds a very subtle flavor and compliments the flavors of the blueberries.
- Unsalted Butter
- Unsweetened Coconut Yogurt – I used Unsweetened Vanilla Coconut Yogurt from So Delicious. Feel free to swap in another yogurt, or even sour cream. I would just recommend unsweetened to keep the muffins from being overly sweet.
- Vanilla Extract
- Turbinado/Sugar in the Raw – Optional. Nice to add a crunchy sweetness to the tops of the muffins.
- Medium Mixing Bowl
- Liquid Measuring Cup
- Muffin/Cupcake Pan
- Muffin/Cupcake Liners
Common Questions About Small Batch Muffins
I can’t say for certain, because I have not tested it. Ratios for gluten free baking are not the same as baking with all-purpose flour. My recommendation – make two/three batches.
Sure – keeping in mind the bake time will need to be monitored and adjusted.. For a bread loaf, you probably only need a mini loaf pan. For different size muffins, my recommendation is to fill the muffin liners mostly full (about 90%). The recipe will probably yield 2 jumbo muffins, and maybe 12 mini muffins.
Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.
Yes. I have tested the recipe using sour cream, and the muffins came out great.
Trying to weave in healthier, less-processed sugar options. If all you have is granulated white sugar, that is fine.
This makes the muffin tops puff up. Otherwise, you could end up with flat cupcakes.
More Small Batch Muffin Recipes
- Easy Chocolate Chip Muffins
- Apple Pumpkin Muffins with Crumb Topping
- Peach Monkey Bread Muffins
- Caramel Apple Zucchini Muffins
- Small Batch Chocolate Cherry Muffins
Easy Blueberry Muffins – Gluten Free
- 1 – Muffin/Cupcake Pan
- 5 tablespoons granulated sugar - I use Organic Cane Sugar
- 5 tablespoons blanched almond flour
- 3 tablespoons arrowroot starch/flour
- 1 and 1/2 tablespoons coconut flour
- 1 tablespoon tapioca starch/flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsweetened vanilla coconut yogurt - or any yogurt or sour cream of choice
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup fresh blueberries - sprinkled with a little coconut flour
- Turbinado Sugar - optional – for sprinkling the tops
- Preheat the oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 muffin liners.
- In a medium mixing bowl, whisk together the sugar, almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking powder, baking soda, cinnamon, and salt.
- In a liquid measuring cup or small bowl, stir together the yogurt egg, and vanilla extract until smooth.
- Pour the liquid ingredients, along with the melted butter, into the dry ingredients. Stir until no dry streaks remain. Gently fold in the blueberries until just mixed in. Note – sprinkling the blueberries with coconut powder helps the blueberries not sink to the bottom of the muffins.
- Scoop the batter into equal portions into the prepared muffin liners. The liners will be about 90 percent full. Note – use a a cookie scoop is great for equal scoops and less mess. If using – sprinkle some Turbinado sugar on top of each muffin.
- Bake the muffins at 425F degrees for 6 minutes. Then reduce the heat to 350F degrees and continue to bake for another 15 – 17 minutes, or until the tops of the cupcakes are golden brown. Cool in the pan set on a wire rack for 10 minutes – then transfer the muffins to the wire rack to cool completely. Enjoy!
- Fresh Blueberries – I have only tested the muffins with fresh blueberries. If using frozen, I would recommend thawing and draining completely. Excess moisture may impact the bake and result of the muffins.
- Bake Temperature – Baking at a high temperature (425F degrees) for the first 6 minutes, then lowering the temperature – will make the muffin tops puff up.
- Blueberries on Top – Before baking, you can add a couple more blueberry on top of the muffins.
- 1:1 Gluten Free Flour – I have not tested this recipe with a 1:1 Gluten Free Flour blend. I would recommend following the recipe for Chocolate Chip Muffins. Swap the flour 1:1 and the chocolate chips for 1/4 cup of blueberries.
- Non-Gluten Free Alternative – I would recommend following the recipe for Chocolate Chip Muffins. Swap the chocolate chips for 1/4 cup of blueberries.