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Amazing Gluten-Free Blueberry Muffins: A Baker’s Delight

Gluten-free blueberry muffins
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Enjoy these delicious gluten-free blueberry muffins made with alternative flours. Perfect for a comforting treat!

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • ½ cup unsweetened applesauce
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, and salt.
  3. In a separate medium bowl, whisk together the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) for a vegan option.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://cookerycourier.com/gluten-free-blueberry-muffins/