Grain-Free Blueberry Muffins
The best ever grain-free blueberry muffins
Blueberry muffin might be my favorite flavor muffin for many reasons. Blueberries are a great antioxidant, and I just love their sweet and juicy flavor. Adding them to a muffin is just next level in my opinion. These muffins are soft, tender, and full of so much flavor.
You’ll be surprised that they are grain-free and made with almond flour. Because there is no gluten in these muffins they won’t be super fluffy, but don’t let that steer you away, because you’ll be taken aback by the sweet and soft flavor and texture.
What are in blueberry muffins?
Whenever I set out to create a recipe, I always keep in mind what ingredients I want to incorporate and what ingredients I want to stay away from. For this recipe, I really wanted to focus on using almond flour, but I wanted to ensure the muffins would still be thick and not fall apart when held. To do this, I needed to use a binding agent- which is where the coconut yogurt and mashed banana come in.
Grab these ingredients to make these delicious blueberry muffins
- almond flour
- baking powder
- coconut yogurt
- coconut sugar
- frozen or fresh blueberries
Kitchen tools needed for Grain-free Blueberry Muffins
You won’t need any fancy kitchen tools to make this recipe. Check for the below kitchen tools and you’ll be ready to start this recipe!
- mixing bowl
- measuring cups
- cupcake tin
How to make gluten-free muffins
Making these soft and sweet blueberry muffins are simple and stress-free!
To start, you will preheat your oven to 350F and either line a cupcake tin with cupcake liners or coat with nonstick spray. I used coconut base non-stick oil.
In a medium bowl, combine almond flour and baking powder and whisk until ingredients are well incorporated. Set this mixture aside while you work on the wet ingredients.
In a separate larger bowl, combine non-dairy yogurt, mashed banana, coconut sugar and vanilla and whisk until ingredients are well combined.
Add dry ingredients to wet and using a spatula, mix until ingredients are combined. Batter will appear thick, but just keep on mixing, the almond flour will break down. However, a thick batter is desired for this recipe.
Fold in the blueberries next, you can use fresh or frozen. I used frozen.
Once blueberries are mixed well into the batter, pour batter into prepared muffin tins. These muffins will not rise in the oven, so filling them close to the top is preferred.
Using your fingers or a spoon, spread the tops of the muffins evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow these muffins to cool completely before removing.
Since these muffins don’t have any gluten, they will be a softer muffin, but will still hold it’s shape.
Store muffins in the fridge and enjoy up to 4 days.