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Gluten And Dairy Free Blueberry Muffins - Step by Step Recipe

Gluten And Dairy Free Blueberry Muffins

Madeleine MarcosMadeleine Marcos
This gluten-free, dairy-free blueberry muffin recipe is quick to make, moist, and fluffy. It features almond milk, gluten-free flour, and coconut oil. Easy ingredient substitutions make it versatile, suitable for various dietary needs, and perfect for breakfast or a snack.
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 160 kcal

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.
    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.
    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.
    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.
    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.
    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.
    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
Keyword Blueberry Muffins, Dairy-free, Fluffy Muffins., Gluten-free, Snack