These gluten free blueberry muffins are perfectly moist, tender, and bursting with fresh blueberries! This is a small batch and gluten free muffin recipe that uses an almond flour blend, sour cream, and coconut oil to make bakery-worthy breakfast muffins.
Prep Time10 minutesmins
Cook Time22 minutesmins
Total Time32 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Almond Flour, Blueberry Muffins, Gluten Free, Small Batch
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 muffin liners.
In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, coconut flour, baking powder, and salt.
In a medium mixing bowl, add the sugar, sour cream, coconut oil, egg, and vanilla extract. Whisk until incorporated and smooth.
Sprinkle the dry ingredients over the wet, and stir until no dry streaks remain. Fold in the blueberries until just mixed in. Note - sprinkling the blueberries with sweet rice flour 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. Let the muffins sit for 5 minutes before baking to give the batter time to hydrate. Otherwise, the muffins may turn out crumbly. If using - sprinkle some turbinado sugar on top of each muffin. You can also dot a couple more blueberries on the tops of each muffin batter if you want extra blueberries at the top.
Bake the muffins for 20 to 22 minutes, or until the edges are golden, the muffins are springy to the touch, and a toothpick inserted in the middle comes out mostly clean. Cool in the pan set on a wire rack for 10 minutes – then transfer the muffins to the wire rack to cool completely. Enjoy!
Notes
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.
Blueberries on Top - Before baking, you can add a couple more blueberry on top of the muffins.
Rest the Batter - I like to let gluten free batters with sweet rice flour rest a few minutes before baking. This gives the batter time to hydrate and the end result won't be too crumbly.
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.
Storing Leftovers - The muffins will stay moist covered at room temperature for up to 2 days. Beyond that, they may start to dry out.