Gluten Free Blueberry Muffins

Prep: 5

Cook: 20

Total: 25

Servings: 16 muffins

These Gluten Free Blueberry Muffins are perfectly moist and bursting with blueberry flavor. Imagine your favorite blueberry muffin but with better-for-you ingredients!

Ingredients

2 large eggs
⅓ cup pure maple syrup
¼ cup almond butter
¼ cup coconut oil melted & cooled
¼ cup coconut sugar
1 tsp vanilla extract
2 cups super fine blanched almond flour
½ cup oat flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup fresh blueberries with a few extra to place on top of muffin batter

Instructions

Preheat the oven to 350F and line a regular muffin tray with 16 muffin liners.
In a medium sized bowl, beat eggs. Whisk in maple syrup, almond butter, melted (and cooled) coconut oil, coconut sugar and vanilla extract.
In a separate small bowl, whisk together almond flour, oat flour, baking powder, baking soda and salt.
Blend dry ingredients into wet ingredients until just combined. Do not overmix. Gently stir in blueberries.
Fill 16 lined muffin cups ⅔ full with batter (I used a 3 tbsp cookie scoop sprayed with coconut oil), then top with additional fresh blueberries.
Move the muffin pan to the oven and bake at 350F for 20 minutes, or until the tops are slightly browned and a toothpick inserted comes out crumb-free.
Let muffins cool in the pan for 10 minutes before moving to wire rack to cool completely. Once cooled, store at room temperature for up to 5 days or in the fridge for up to a week. Freeze for longer term storage.

Notes

To make these muffins entirely grain free + paleo friendly: Sub ½ cup additional almond flour for the ½ cup oat flour. When I tested this option, I found that you definitely want to fill the tin only half way, otherwise the tops turn out hollow after baking if you fill too high (but they still taste delicious!)

Vegan: I haven’t tried making these vegan (with a flax egg), but if anyone does, I would love to hear how they turn out in the comments below!