These gluten free blueberry muffins are sweetened with maple syrup and made using a combination of buckwheat and almond flours. Delicious for breakfast or as a snack anytime.
These gluten free blueberry muffins do not contain any refined sugar! They are naturally sweetened with a generous amount of blueberries as well as maple syrup. They have a delicious nutty flavour, hint of lemon and aren't overly sweet.
I made these blueberry muffins gluten free by swapping regular flour for a mixture of almond flour (ground almonds) and naturally gluten free buckwheat flour (which I also used to make gf apple muffins and buckwheat crepes). This combination is responsible for giving these muffins their light and fluffy texture. Both flours are nutritious, high in fibre and protein, which adds a healthy twist to this recipe.
Gluten Free Blueberry Muffins Ingredients and Substitutions
- Blueberries: fresh or frozen.
- Buckwheat flour.
- Almond flour/ground almonds.
- Lemon zest.
- Baking powder.
- Eggs.
- Maple syrup.
- Milk: use any.
- Vegetable oil.
- Optional: cinnamon or pumpkin spice/mixed spice
How to make gluten free muffins fluffy and moist
- using fresh/frozen fruit (such as blueberries) is a great way to add moisture.
- using the right combination of 'dry' ingredients is also important. Buckwheat flour on its own (without the almond flour) would have produced a denser texture. This combination of ingredients produces best gluten free blueberry muffins!
- make sure you've used the correct amounts of dry and wet ingredients - the batter should be quite runny (I recommend weighing the ingredients rather than using cups for more accurate measurements).
- do not overstir the batter - this is important with all muffin recipes.
- using maple syrup adds not only flavour but also moisture.
- I find that baking gluten free muffins at 200 C produces a better rise and fluffier muffin (soft on the inside and crispy on top) than when using lower temperature.
Is it better to use fresh or frozen blueberries
It's fine to use either so it depends on what you have on hand as well as personal preference. If you want your blueberries to stay intact use fresh or frozen large blueberries. I personally like to use small frozen blueberries as they tend to add colour to the batter (I find the blueberry flavour is better distributed that way too).
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/190 fan/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside. In a large bowl combine the flours, baking powder, lemon zest and spice (if using) and stir thoroughly using a whisk.
2. In another bowl whisk together the eggs, oil, milk and maple syrup until smooth.
3. Add the blueberries into the flour mixture and stir gently until evenly coated. Pour in the wet mixture and stir only until the dry ingredients are no longer visible.
4. Spoon the batter into your muffin pan and bake in the centre of the oven for 25 minutes.
5. Remove from the oven, set aside for 5 minutes, then transfer your healthy gluten free blueberry muffins to a cooling rack.
Top tips
- I recommend weighing the ingredients rather than using cups in this recipe.
- Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little if you use frozen (this, however, will not affect the quality of your muffins).
- Cool your gf blueberry muffins completely before serving (otherwise they might be a little crumbly).
- Batter: Stir just to combine. Do NOT overmix the batter.
- Storing: I like to cover these muffins with a cloth at first (so they stay crispy on top) and transfer to an airtight container the next day. Store for up to 3 days.
- Freeze for up to 3 months.
Other gluten free breakfast recipes to try
- Quinoa Porridge
- Blueberry Oatmeal Breakfast Bars
- Spinach Quinoa Breakfast Bowl
- Spinach Berry Smoothie 2 Ways
- Sweet Potato Egg Cups
Check out also these other delicious, healthy breakfast recipes!
Keep in touch!
How have your easy gluten-free blueberry muffins turned out for you? Let me know in the comments below, thanks!
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Recipe
Healthy Gluten Free Blueberry Muffins
Equipment
- 12-hole muffin pan
Ingredients
- 1⅓ cups (200 g) blueberries 7.05oz, fresh or frozen
- 1⅓ cup+1tbsp (170 g) buckwheat flour 6oz
- 1⅓ cup (130 g) ground almonds/almond flour 4.59oz
- 2⅕ teaspoons baking powder gluten free, if required
- Zest of 2 lemons
- 2 medium eggs
- ½ cup (160 g) maple syrup
- ⅓ cup+1tbsp (90 ml) vegetable oil
- ⅔ cup (180 ml) semi-skimmed milk/light milk
- 2 teaspoons cinnamon (optional) or mixed spice/pumpkin spice,
Instructions
- Preheat the oven to 400 F/ 200 C/ 190 fan/ gas mark 6. Lightly grease or line a 12-muffin pan with paper cases. Set aside.
- In a large bowl combine the flour, ground almonds, baking powder, lemon zest and spice (if using), stir using a whisk and set aside.
- In another large bowl whisk together the eggs, oil, maple syrup and milk until smooth.
- Pour the blueberries into the dry mixture and stir carefully until evenly coated. Add the wet mixture and stir only until the dry ingredients are no longer visible. Spoon the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
- Remove from the oven and set aside for 5 minutes then transfer your gluten free blueberry muffins to a rack.
Notes
- For best results I recommend weighing the ingredients rather than using cups.
- Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little is you use frozen (this, however, will not affect the quality of your muffins).
- Ensure you use gluten free baking powder (if required).
- Batter: Stir just to combine. Do not overmix the batter.
- Cool the muffins completely before serving (otherwise they might be a little crumbly).
- Storing: I like to keep these muffins covered with a cloth at first (so they stay crispy on top) then transfer to an airtight container the next day and store for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Mallory R
I made these muffins this morning and they are light and fluffy and wonderful! Thank you so much for sharing this recipe.
My little one loves muffins and I cannot eat them due to insulin resistance. I appreciate the lack of white sugar in this recipe.
These are not overly sweet like most people make muffins and I love it. My 3 year old also approves!
Monika
You are welcome! So glad your little one enjoyed these muffins. Here is another gluten free muffin recipe that's also low in sugar you might also like: https://www.everydayhealthyrecipes.com/gluten-free-coconut-apple-muffins/
April
These turned out so light and not gritty, unlike so many GF recipes. I omitted lemon zest (not on hand today) but added vanilla. Loaded with blueberries! I will add a bit of salt next time since they tasted a bit flat. The oil was a bit prominent in mine but I bet the lemon zest would have overridden that. I also like that they aren't too sweet and had a nice crunchy top. These are definitely now on my go-to baking list and hit the spot as I was feeling pitiful for my GF self in a GF-filled family! Thanks for a great recipe.
Monika
Glad you enjoyed this recipe and thank you for your feedback:)
Melisa
Hi,
The ingredient list looks wonderful however I am struggling with measurements. Could not understand what 2.2 tsp stand for? Also it would be great to have US measurements for all ingredients beside the metric ones. Also, rather than 1.42 or 1.16 cups you can give us a round up measurement. I really want to do these muffins but now I need to spend some time to convert all the measurements.
Monika
Hi Melisa. Thanks for the feedback. I have now included cup measurements, hope you find these helpful.
Eb Gargano | Easy Peasy Foodie
I NEED this recipe in my life. Perfect for busy mornings when you still want to eat a healthy breakfast. Eb x
Monika
Thanks! Absolutely! Breakfast is the most important meal of the day, apparently, so it should be healthy.
Mayuri Patel
Love blueberries and these muffins just look perfect.Lemon and blueberries are a classic combination. Can't believe that they are gluten free. Have to try baking with almond flour.
Monika
Thank you!
Geetha Priyanka
Blueberry muffins sounds healthy and scrumptious!!! Muffins with maple syrup is new to me,.I am saving your recipe to do this weekend. Great share...
Monika
Thank you! Let me know how they turn out:)
Balvinder
These GF blueberry muffins sound really yummy. I want to eat one.
Monika
Thanks! Sorry, none left;)
Michelle Frank | Flipped-Out Food
Your beautiful muffins are something I can definitely get behind! Pinning for my gluten-free friends, too! #cookblogshare
Monika
Thanks Michelle, I am glad you like my healthy muffins:)
Cat | Curly's Cooking
Your muffins look great, a lot healthier than the ones I recently made! I love how easy muffins are to make too.
Monika
Thank you!