These gluten free blueberry muffins with maple syrup are made using refreshing lemon zest and do not contain any refined sugar. Delicious for breakfast or as a snack anytime.
I got the inspiration to make these gluten free blueberry muffins with maple syrup after my recent trip to Canada. 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). This 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 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!
These healthy gluten free blueberry muffins do not contain any refined sugar. The sweetness comes from the maple syrup, blueberries as well as the ground almonds (which also add a mildly nutty flavour).
There was simply no need to add any sugar!
Gluten free blueberry 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!
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/ 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, salt and lemon zest 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 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 for 26 minutes.
5. Remove from the oven, set aside for 10 minutes, then transfer the muffins onto a cooling rack.
More gluten free muffin recipes
If you are looking for more gluten free muffin recipes you may also like these gluten free carrot muffins. They are also dairy free! Also check out these fruity gluten free apple muffins with almonds.
Top tips
- Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little with frozen blueberries in it (this, however, will not affect the quality of your muffins)
- Batter: Stir just to combine. Do not overmix the batter.
- Storing: Store in an airtight container for up to 3 days. If possible pop in the microwave for a few seconds just before serving.
- Freeze for up to 3 months.
Love blueberry bakes?
Check out these healthy blueberry quinoa muffins as well as blueberry french toast casserole. Try also this easy blueberry cake recipe.
You may also like this collection of 18 healthy, easy vegetable 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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Gluten Free Blueberry Muffins with Maple Syrup
Equipment
- 12-hole muffin pan
Ingredients
- 200 g blueberries fresh or frozen
- 170 g buckwheat flour (1⅓ cups plus 1 tablespoon)
- 130 g ground almonds (1⅕ cups)
- 2⅕ tsp baking powder
- zest of 2 lemons
- ⅕ tsp fine sea salt
- 2 medium eggs
- 150 ml maple syrup
- 80 ml vegetable oil
- 180 ml semi-skimmed milk/light milk
Instructions
- Preheat the oven to 400 F/ 200 C/ 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, salt and lemon zest, stir using a whisk and set aside.
- In another large bowl whisk together the egg, oil, maple syrup and milk until smooth.
- Pour the blueberries into the dry mixture and stir carefully until evenly coated. Add the wet mixture all at once 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 26 minutes.
- Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack.
Notes
- Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little with frozen blueberries in it (this, however, will not affect the quality of your muffins)
- Batter: Stir just to combine. Do not overmix the batter.
- Storing: Store in an airtight container for up to 3 days. If possible pop in the microwave for a few seconds just before serving.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I noticed you made changes to the recipe. Do you have the old recipe saved? I usually make these muffins every week and we LOVE them. Thank you!
I am glad you enjoy these muffins, Leann! I made some changes just to keep the measurements consistent and not mix up metric with US customary so the recipe is pretty much the same. I made it the other day again and it was fine (this revised version also includes process shots). I hope you give these muffins a go again. Thanks for your feedback:)
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.
Glad you enjoyed this recipe and thank you for your feedback:)
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.
Hi Melisa. The measurement conversions are generated automatically and I wish this system showed actual US conversion, I know how frustrating this is. So I have replaced 2.2 tsp with 2 and 1/5 tsp etc, hope that helps.
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I NEED this recipe in my life. Perfect for busy mornings when you still want to eat a healthy breakfast. Eb x
Thanks! Absolutely! Breakfast is the most important meal of the day, apparently, so it should be healthy.
The muffins looks amazing..I like the idea of using powdered almonds in the batter. Happy Fiesta Friday
Thanks Lathiya, happy FF!
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.Canada is such a beautiful country and its full of lakes and rivers. Must admit didn't like poutine when I tasted it (the veggie version) but fell in love with the beaver tails.
Thank you for stopping by and kind words! Sounds like you were unlucky with the poutine, clearly not everyone knows how to make it right.
I am currently obsessed with muffins. I have most of the ingredients for these, so I may make them tomorrow!
Nothing wrong with being obsessed with muffins! If you make these I'd love to know how they turned out!
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...
Thank you! Let me know how they turn out:)
Yes, Canadian maple syrup is the best.These GF blueberry muffins sound really yummy. I want to eat one.
Thanks! Sorry, none left;)
So funny—I live relatively close to Canada (Wisconsin), but I have never tried poutine. Every time I see it, I find myself wondering if it comes with a defibrillator! I'm sure it's delicious, and I promise to try a few bites someday. But for now, I'm eating healthy—and your beautiful muffins are something I can definitely get behind! Pinning for my gluten-free friends, too! #cookblogshare
Thanks Michelle, I don't think poutine has to be necessarily terrible for you, not if the gravy is vegan and you don't use too much of it. But I am glad you like my healthy muffins:)
I've heard of poutine before and after seeing your photo I definitely need to try them! They look so delicious! Your muffins also look great, a lot healthier than the ones I recently made! I love how easy muffins are to make too.
Do try poutine if you have the chance, it's amazing! Yes, muffins are really easy to make, that's why I make them a lot!