Can I make these muffins dairy-free as well as gluten-free?

Yes. Simply replace the butter with coconut oil or a dairy-free margarine, and use almond milk, oat milk, or coconut milk instead of dairy milk. The texture remains moist and tender.

Why are my gluten-free muffins dense?

Dense muffins often come from too much liquid or overmixing. Make sure to measure flour correctly (spoon and level) and fold gently until just combined.

Can I use frozen blueberries?

Absolutely. Add them straight from the freezer to the batter and toss in a little flour to prevent sinking. Don’t thaw them first—they can make the batter watery.

How do I keep muffins from sticking to the liners?

Use high-quality paper liners or lightly grease the muffin tin even if using liners. Let muffins cool for at least 5 minutes before removing.

Gluten-Free Blueberry Muffins 7 Secrets for Fluffiness

Description

Soft, fluffy, and bursting with juicy blueberries, these gluten-free blueberry muffins are a bakery-quality treat you can make at home. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 ½ cups almond flour
1 cup oat flour
¼ cup tapioca starch
2 tsp baking powder
½ tsp baking soda
Pinch of salt
2 large eggs
½ cup maple syrup or honey
⅓ cup melted coconut oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tsp lemon zest (optional)
Coarse sugar or gluten-free crumb topping (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment or silicone liners.
In a large mixing bowl, whisk together almond flour, oat flour, tapioca starch, baking powder, baking soda, and salt.
In another bowl, whisk eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
Gradually stir the wet ingredients into the dry until just combined—do not overmix.
Toss blueberries in 1 tsp of the dry flour mix, then gently fold into batter with lemon zest if using.
Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with coarse sugar or crumb topping if desired.
Bake for 22–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For dairy-free muffins, substitute coconut oil or dairy-free margarine for butter and use plant-based milk. Batter can rest for 10 minutes before baking for extra fluffy muffins.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 10g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg