Go Back
+ servings
Gluten Free Blueberry Muffins
Print

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are a dairy free whole grain blueberry muffin recipe. Super easy, healthy and delicious.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 46 minutes
Servings 10 people

Ingredients

  • 2 large eggs
  • 1/4 cup Canola or Grapeseed Oil
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Almond Milk
  • 1 tsp. Vanilla extract
  • 1/8 cup Ground Flaxseed
  • 1 tsp. cinnamon
  • 1.5 tsp. Baking Soda
  • 1/2 tsp. salt
  • 1 cup Oat Flour You can grind regular rolled oats in a food processor to make oat flour. Be sure they are certified gluten free if you have Celiac or Gluten Intolerance.
  • 1 -1/4 cup Almond Flour Make sure it's flour and not meal. Meal is courser.
  • 1/2 cup blueberries Set aside a few to place on top the batter.

Instructions

  • In a large bowl whisk together the eggs, oil, brown sugar and almond milk.
  • Add in the vanilla extract, ground flax seed, cinnamon, baking soda and salt. Stir it together.
  • Add the flours in 1/4 cup a time. Fold in the blueberries. Set aside 2 blueberries per muffin to place on top the batter. This just makes them look nice. It's not required.
  • Bake at 350 degrees for 17-19 minutes or until a toothpick comes out clean. Keep in mind these are gluten free so they will not spring back the way gluten containing muffins will. Make sure you test with a cake tester or toothpick.

Notes

I've only tried this recipe with oat and almond flour.  I think a 1:1 flour would work fine, but I am not sure if the ratios would be the same.  I do not recommend coconut flour for this recipe because it soaks up a lot of liquid.