These gluten and dairy-free blueberry muffins are moist, fluffy, and bursting with juicy blueberries.
Whether you’re following a gluten-free or dairy-free diet, these muffins are a perfect breakfast treat or snack.
They are easy to make and taste just like classic muffins, making them a great choice for anyone with food sensitivities.
Enjoy warm blueberry muffins with a dollop of dairy-free butter or alongside a cup of tea.
Gluten And Dairy Free Blueberry Muffins
Equipment
- 12-cup Muffin tin
- Paper muffin liners (or grease the muffin tin)
- Large mixing bowl
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup almond milk (or any other dairy-free milk)
- 2/3 cup coconut sugar (or regular sugar)
- 2 large eggs
- 1/4 cup cup coconut oil (melted) or any other neutral oil
- 2 tbsp baking powder
- 1/4 tbsp baking soda
- 1/2 tbsp salt
- 1 tbsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Zest of 1 lemon (optional, for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin with a little oil.
- In a large mixing bowl, whisk together the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth and well-combined.
- Add the almond milk and stir until fully mixed.
- In another bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Gently fold in the blueberries and lemon zest (if using), ensuring the blueberries are evenly distributed throughout the batter.
- Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- To keep the blueberries from sinking to the bottom of the muffins, lightly toss them in a tablespoon of flour before folding them into the batter.
- For extra flavor, sprinkle a little cinnamon sugar or coarse sugar on top of each muffin before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Carbohydrates: 24g
- Protein: 3g
- Fat: 6g
- Fiber: 2g
Ingredient Alternatives
If you’re looking to make adjustments based on preferences or what you have on hand, here are some alternative options for key ingredients in blueberry muffins recipe:
| Ingredient | Substitutions | Notes |
|---|---|---|
| Gluten-Free Flour | Mix of almond flour (3/4 cup) and coconut flour (1/4 cup) | Slightly nuttier flavor and denser texture. You can also use oat flour or buckwheat flour, but add 1/2 tsp xanthan gum if not included in the blend. |
| Almond Milk | Coconut milk, oat milk, soy milk, rice milk | Coconut milk for a richer flavor, oat milk for a creamier texture, soy milk for added protein, and rice milk for a lighter, neutral flavor. |
| Coconut Oil | Vegetable oil, olive oil, avocado oil, unsweetened applesauce (1:1 ratio) | Using applesauce results in a slightly moister texture. |
| Coconut Sugar | Brown sugar, cane sugar, maple syrup, honey | Liquid sweeteners like maple syrup or honey may make the batter runnier; adjust dry ingredients accordingly. |
| Blueberries | Raspberries, blackberries, chopped strawberries, dried cranberries, raisins | Fresh or frozen blueberries can be replaced by other berries or dried fruits for different flavors and textures. |
The Bottom Line
This gluten and dairy-free blueberry muffin recipe is not only versatile but also incredibly easy to adjust to your taste or dietary needs.
They’re a wholesome, allergen-friendly treat perfect for breakfast, snacks, or even dessert.
We encourage you to play around with the ingredients and make them your own!
And of course, don’t forget to share your feedback and any fun twists you add to the recipe.