Lightly sweet, vanilla scented, and blueberry packed, these gluten free blueberry muffins are easy to prepare, and make for the best snack or side any day of the week. They are perfectly moist and completely flourless, relying instead on almond flour or oat flour for a tender crumb and delicious flavor!

top down view of gluten free blueberry muffins on a wire cooling rack set over a metal baking sheet

about this gluten free blueberry muffins recipe

Yes, it IS totally possible to make a light, fluffy & delicious gluten free muffin at home (and these delightful vanilla blueberry muffins are proof of just that!).

And despite what you may have been told, you don’t need a ton of ingredients or complicated steps to make it happen.

What sets this easy healthy muffin recipe apart from others is that it’s completely refined sugar free and made with easy-to-find pantry staples – making them super easy to throw together anytime you’re in the mood for something sweet.

You can even make them using frozen blueberries if you want, so you can enjoy a taste of summer all year-round, whether berries happen to be in season or not.

Muffins are one of my favorite make-ahead snacks or easy grab & go breakfasts, and these ones are so good you might want to make a double batch to look forward to all week!

top down view of gluten free blueberry muffins on a wire cooling rack set over a metal baking sheet

process & tips

The best part about this recipe is that all the ingredients can be mixed together in one bowl, so clean up is very minimal.

You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, and then they’re off to bake for 20-25 minutes.

Really, the hardest part is waiting for them to cool before taking that first bite.

I love snacking on these as-is but I wouldn’t say no to a swipe of vegan butter, nut butter or honey drizzled on top, especially if they’re warm and fresh from the oven (can you imagine?!).

Silicone liners make all my muffin recipes even easier to bake, as they allow the muffins to pop right out of the pan with no sticking. If you don’t have them, just be sure to grease the pan really well before adding the batter.

muffin torn in half on a white plate with a stack of three muffins on a blue background

can you use frozen blueberries for these muffins?

Yes! Frozen or fresh work equally well in this muffin recipe. 

Note that if you’re using frozen blueberries the juice may “stain” the batter. You can avoid this by rinsing the frozen blueberries before adding to the batter. 

what makes these gluten free muffins rise?

These muffins rely on both baking soda and baking powder for rise, along with a little extra help from the eggs!

best types of flour for gluten free muffins

There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and accessible (even if you don’t have a specialty store nearby) we use almond flour or oat flour. 

You can make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms. 

Or purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online. 

Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.

close up of muffins on a wire mesh cooling rack set over a metal baking sheet

ingredients & modifications

Blueberries: You can use either fresh or frozen blueberries, both work great for this muffin recipe.

Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!

Coconut oil: I used melted coconut oil in this recipe. You can substitute any neutral flavored oil in its place, such as avocado or canola.

Unsweetened applesauce: The applesauce adds subtle sweetness and helps keep these muffins tender and moist.

Pure maple syrup: I like the flavor of maple syrup in this recipe but you can also use honey as an alternative refined sugar free sweetener.

Pure vanilla extract: Together with the maple syrup the vanilla extract helps give that extra dessert type of feeling to this recipe.

Almond flour or gluten-free oat flour: I often use almond flour as a gluten-free option. Whole wheat flour or oat flour may be used in its place. For paleo blueberry muffins be sure to use almond flour.

Baking soda & baking powder: Together, with the eggs, the baking soda and baking powder help these gluten free muffins rise.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

Tip: look for individual serve unsweetened applesauce cups for this recipe. Each cup is typically ⅓ cup, the exact amount you need for this recipe without any wasted or leftover.

muffin torn in half on a white plate with a stack of three muffins on a blue background

how to store & freeze leftover almond flour blueberry muffins

Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.

Past 4 days you’ll want to freeze any leftover muffins. I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months.

If you live in a high humidity environment, I recommend refrigerating your blueberry muffins after baking.

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top down view of gluten free blueberry muffins on a wire cooling rack set over a metal baking sheet
5 stars (4 ratings)

Gluten Free Blueberry Muffins

Lightly sweet, vanilla scented, and blueberry packed, these gluten free blueberry muffins are easy to prepare, and make for the best snack or side any day of the week. They are perfectly moist and completely flourless, relying instead on almond flour or oat flour for a tender crumb and delicious flavor!

Ingredients

  • 2 large eggs
  • cup melted refined coconut oil, or other neutral flavored oil such as avocado
  • cup unsweetened applesauce
  • cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups almond flour, or gluten-free oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup blueberries, fresh or frozen

Instructions 

  • Heat the oven to 350F.
  • Grease a 12-cup muffin pan, or line with silicone or paper liners.
  • In a large bowl, whisk together the eggs, coconut oil, applesauce, maple syrup, and vanilla extract.
  • Add the almond or oat flour, baking soda, baking powder, and salt. Stir until well incorporated.
  • Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
  • Using a cookie scoop or large tablespoon, scoop the batter into the muffin pan.
  • Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

Nutrition information calculated using coconut oil and almond flour.
For more ingredients and modifications, see blog post above.

Nutrition Information:

Calories: 204kcal, Carbohydrates: 13g, Protein: 5g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 123mg, Potassium: 46mg, Fiber: 2g, Sugar: 8g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg
Nutrition disclaimer
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