Gluten Free Blueberry Muffins
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These muffins come out so moist and delicious. You would never know they are gluten-free! If you don’t have blueberries, you can always use raspberries or cherries.
Equipment
- Muffin Tin
- baking cup liners
- mixing bowls
- large spoon
Ingredients
Muffin Ingredients
- 1 ½ cups gluten free flour (I use cup for cup gluten free flour)
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup white sugar
- ⅓ cup coconut oil melted
- ½ cup apple sauce
- 1 egg ( vegans can use egg replacer according to package directions)
- ½ cup vegan buttermilk (or any plant milk with 1 teaspoon lemon juice)
- 1 ½ cups fresh blueberries
- lemon zest
Crumble Topping (Optional)
- ½ cup white sugar
- ⅓ cup gluten free flour
- ¼ cup vegetable spread or butter cold
- 1 ½ tsp ground cinnamon
Instructions
- Preheat the oven to 400℉ and line a muffin tin with baking cup liners.
- Combine all ingredients for crumble topping with your hands. Until a crumbly texture is achieved. Then place in the refrigerator until ready to use.⅓ cup gluten free flour, ¼ cup vegetable spread or butter, 1 ½ tsp ground cinnamon, ½ cup white sugar
- Combine dry ingredients into a large bowl. Sprinkle 1 tablespoon of dry ingredients over blueberries and toss to coat. This will prevent berries from sinking to the bottom of the muffin tin.1 ½ cups gluten free flour, 2 tsp baking powder, 1 tsp salt
- Combine wet ingredients including sugar, egg, buttermilk, applesauce, and coconut oil into a large bowl, adding the melted coconut oil last.¾ cup white sugar, ⅓ cup coconut oil, ½ cup apple sauce, 1 egg, ½ cup vegan buttermilk
- Combine dry and wet ingredients slowly with a large spoon, do not over mix.
- Gently fold lemon zest and berries into the mixture. Using a medium ice cream scooper - place even portions into each muffin cup. Sprinkle crumble topping on top of each muffin.1 ½ cups fresh blueberries, lemon zest
- Bake at 400℉ for 18-20 minutes - or until a toothpick comes out clean.
- Makes 12 medium gluten free muffins.
Video
More About This Recipe
Kitchen Tools You’ll Want:
- Muffin tin + liners – to keep things mess-free
- Medium cookie scoop – for even batter portions
- Microplane or citrus zester – to easily zest the lemon
- Mixing bowls (2–3) – for dry, wet, and crumble topping
Cooking Tips:
- Don’t overmix the batter! This keeps your muffins soft and fluffy.
- Freeze leftovers by wrapping cooled muffins individually in parchment and placing in a zip-top bag. Just reheat in the microwave or toaster oven.
- Make them dairy-free with your favorite plant-based butter for the crumble.
Nutrition
Serving: 1muffinsCalories: 200kcalCarbohydrates: 33gProtein: 2gFat: 8gFiber: 2gSugar: 18g
Tried this recipe?Let us know how it was!