These Gluten Free Blueberry Muffins with Maple Syrup are made using frozen blueberries and do not contain any refined sugar. These healthy lemon blueberry muffins are delicious for breakfast or as a snack anytime.
I recently returned from a trip to Canada and this is what I brought back home! Well, not literally. I didn’t bring actual blueberry muffins with maple syrup. I brought an idea to make them! Canada is famous for a number of things, such as the snow, which doesn’t melt for months. Beavers and moose. Lakes, lots and lots of lakes. Poutine.
Have you ever had poutine?
If you live in North America, chances are you have, and if you haven’t you are missing out! Poutine comes from the French province of Quebec in Canada and consists of French fries, cheese curds and gravy. There simply is no better comfort food than poutine. And if you ever go to Montreal, Quebec, there is a fantastic restaurant specialising in everything poutine aptly called Montreal Poutine definitely worth checking out. I ordered poutine with caramelised onions which came with vegan gravy! It looked like this:
The photo really doesn’t do it justice (I used my phone). More importantly, however, it was the best poutine I ever had:)
Canada is also famous for the gorgeous maple syrup it produces, of course!
Which is why I just had to use it in this Canadian inspired lemon blueberry muffins recipe!
Maple syrup is fantastic in a huge number of dishes, including sweet and savoury, dressings, sauces, drinks and much more.
A case in point is this Maple Glazed Celery Root Salad with Apple and Pecans!
Refined sugar free
These healthy gluten free blueberry muffins do not contain any refined sugar. The maple syrup and naturally sweet blueberries do the job quite nicely. The ground almonds also add a bit of natural sweetness (as well as a mildly nutty flavour, which works really well in this recipe). There was simply no need to add any sugar!
Making easy gluten free muffins
I made these blueberry muffins gluten free by swapping regular flour for a mixture of ground almonds and buckwheat flour. Ground almonds are a fantastic baking ingredient, and not just in gluten free baking. They are responsible for giving these muffins a light and fluffy texture.
I didn’t use too much buckwheat flour in these healthy lemon blueberry muffins, so there is just a hint of it in the overall flavour. Buckwheat flour has a distinctive taste, so I like to combine it with other ingredients, as it can be a little overwhelming. It is a nutritious ingredient, high in fibre and protein, as well as essential minerals and vitamins. It’s also naturally gluten free, which makes it an important wheat flour substitute for people suffering from gluten intolerance.
And blueberries taste delicious with a hint of buckwheat!
How to make gluten free blueberry muffins with maple syrup
I am including a few process photos below, which I hope you will find helpful. See the full Instructions at the bottom of the page.
Preheat the oven and start by preparing the dry and wet mixtures.
Combine the blueberries with the dry ingredients and stir thoroughly using a large spoon.
Combine both mixtures and stir only until the dry ingredients are no longer visible.
Ready to go in the oven.
Remove from the oven, set aside for 5 minutes, then place the muffins on a cooling rack. Enjoy!
More gluten free muffin recipes
If you are looking for more gluten free muffin recipes you may also like these Buckwheat Carrot Chia Muffins. They are also dairy free! Also check out these seasonal Gluten Free Coconut Apple Muffins. They are made using a combination of coconut flour and ground almonds.
These Gluten Free Blueberry Muffins with Maple Syrup are made using frozen blueberries and do not contain any refined sugar. Delicious for breakfast or as a snack anytime.
- 2 cups frozen blueberries
- 1 and 1/4 cup ground almonds
- 1 cup buckwheat flour
- 2 tsp baking powder
- zest of 2 lemons
- 1 egg
- 1/2 cup maple syrup
- 1/3 cup good vegetable oil
- 2/3 cup semi-skimmed milk, 2% milk
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a 12-muffin tin with paper cases. Set aside.
In a large bowl combine the flour, ground almonds, baking powder and lemon zest, stir using a whisk and set aside.
In another large bowl whisk together the egg, oil and maple syrup to combine. Pour in the milk and stir to combine.
Toss the blueberries into the dry mixture and stir well. Pour in all at once and stir using a large spoon until the dry ingredients are no longer visible. The batter should be lumpy. Spoon equal amounts of the batter into the muffin cases and bake in the middle of the oven for 26 minutes.
Remove from the oven and set aside for 5 minutes. Take the muffins out of the tin and place on a cooling rack.
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KEEP IN TOUCH
RECIPE LINK PARTIES
I am taking this healthy gluten free blueberry muffin recipe to #CookBlogShare. This week’s host is Easy Peasy Foodie. Also sharing with Fiesta Friday. This week’s co-hosts are Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.