These Gluten-Free Blueberry Muffins are made with almond flour and coconut flour for a naturally gluten-free muffin that doesn't rely on flour blends or gums. They're lightly sweetened with honey and bake up moist and tender with a soft crumb.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Blueberry Muffins
🕒 Ready In: ~30 minutes
👪 Serves: 10 muffins
🍽 Calories: ~200 calories (estimated)
🥣 Main Ingredients: Almond flour, coconut flour, eggs, honey, coconut oil, blueberries
📖 Dietary Info: Gluten-free; dairy-free; naturally sweetened
👌 Difficulty: Easy - one bowl, simple mixing, consistent results
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Unlike many gluten-free blueberry muffin recipes, this version uses simple whole-food ingredients and a straightforward mixing method. The combination of almond flour, coconut flour, and eggs provides structure without creating a dense or gummy texture.
If you're planning your breakfast menu, these gluten-free blueberry muffins pair well with a few other easy morning favorites. Recipes like Chocolate Protein Shake, Breakfast Vegetable Stack, and Crustless Spinach Quiche make great additions for a balanced and simple breakfast lineup.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Blueberry Muffins:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Blueberry Muffins:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Blueberry Muffins FAQs:
- More Muffin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Blueberry Muffins
Why You'll Love these Gluten-Free Blueberry Muffins:
Naturally gluten-free: Made with almond flour and coconut flour, these muffins don't rely on gluten-free flour blends or gums.
Moist and tender: The combination of eggs, coconut oil, and honey creates a soft crumb without dryness.
Simple ingredient list: Everything comes together with easy-to-find pantry staples.
One-bowl method: Minimal prep and cleanup make this recipe easy to bake anytime.
Great for breakfast or snacks: These gluten-free blueberry muffins work well for meal prep and everyday baking.
Key Ingredients:
- coconut flour. This grain-free flour is highly absorbent, so a little goes a long way. It gives the muffins structure while keeping them light and fluffy.
- coconut oil. Adds moisture and richness. Make sure it's melted and slightly cooled before mixing with the eggs.
- honey. Naturally sweetens the muffins without any refined sugar. Maple syrup can be used as an alternative if desired.
- blueberries. Add juicy bursts of flavor. You can use frozen blueberries, just toss them with a bit of coconut flour to prevent sinking.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use frozen blueberries: Frozen blueberries can be used instead of fresh; fold them in straight from the freezer to prevent excess bleeding.
- Swap the sweetener: Maple syrup can replace honey in an equal amount for a slightly different flavor.
- Make them lemon blueberry: Add 1-2 teaspoons of lemon zest to the batter for a brighter flavor.
- Change the oil: Melted butter or avocado oil can be used in place of coconut oil if preferred.
- Mini muffins: Bake the batter in a mini muffin pan and reduce the bake time to about 12-15 minutes.
How to Make Gluten-Free Blueberry Muffins:
- Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- In a medium bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
- Add the coconut flour, baking powder, and a pinch of salt. Stir until fully combined and the batter thickens slightly.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes & Tips:
- Expect a slightly thick batter: Almond flour and coconut flour absorb liquid differently than wheat flour, so the batter will be thicker than traditional muffin batter.
- Measure coconut flour carefully: Even small variations can affect texture, so spoon and level for best results.
- Fold in blueberries gently: This helps prevent crushing the berries and turning the batter purple.
- Check for doneness early: Gluten-free muffins can dry out if overbaked, so start checking at the 18-minute mark.
- Let them cool before removing: Allowing the muffins to cool slightly helps them set and improves texture.
- Serving Suggestions: We love having these muffins with a Berry Kefir Smoothie or Breakfast Burrito in the morning.
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How to Store:
Room temperature: Store cooled muffins in an airtight container for up to 2 days. Line the container with a paper towel to absorb excess moisture.
Refrigerator: For longer freshness, store in the fridge for up to 5 days. Reheat slightly before serving for best texture.
Freezer: These muffins freeze well. Place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave or oven.
Gluten-Free Blueberry Muffins FAQs:
No, this recipe does not require xanthan gum. The combination of almond flour, coconut flour, and eggs provides enough structure on its own.
Gluten-free muffins can become dense if the batter is overmixed or if the coconut flour is overmeasured. Mixing just until combined helps keep the texture light.
Yes, frozen blueberries work well. Add them directly to the batter without thawing to reduce excess moisture and color bleeding.
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Blueberry Muffins
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup coconut oil, melted
- ¼ cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- In a medium bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
- Add the almond flour, coconut flour, baking powder, and salt. Stir until fully combined and the batter thickens slightly. Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
- Expect a slightly thick batter: Almond flour and coconut flour absorb liquid differently than wheat flour, so the batter will be thicker than traditional muffin batter.
- Measure coconut flour carefully: Even small variations can affect texture, so spoon and level for best results.
- Fold in blueberries gently: This helps prevent crushing the berries and turning the batter purple.
- Check for doneness early: Gluten-free muffins can dry out if overbaked, so start checking at the 18-minute mark.
- Let them cool before removing: Allowing the muffins to cool slightly helps them set and improves texture.
- Serving Suggestions: We love having these muffins with a Berry Kefir Smoothie or Breakfast Burrito in the morning.
Kae says
We love these!