Gluten Free Blueberry Muffins (Healthy)

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Welcome to the land of fluffy muffins studded with juicy blueberries and topped with crunchy sugar. It’s a lovely place to be. Sit. Stay a while.

Muffins are one of my favorite things to bake. I think it’s because I LOVE the idea of a muffin, but usually, they are pretty much cake trying to disguise itself as a healthy breakfast food. 

What if I told you muffins don’t have to be that way? That a muffin can be relatively healthy,  yet still taste delicious?

Would you be on board with that? Would you also want to make muffins all the time just so you can satisfy that childhood-like craving without feeling awful?

That’s what these blueberry muffins are for me. A childhood craving coming true. 

When I was younger, as in, right up until I was about 20, I didn’t like blueberries. It’s true! I only liked blueberries baked into things, and one of those things was muffins! My high school sold blueberry muffins that were laden with sugar and fat, and I’m sure many other not-so-great-ingredients. But, occasionally I would buy one and I enjoyed every single glorious bite!

Blueberry muffins are the best! Don’t you agree?!

Well,  I finally have the ultimate gluten free blueberry muffin recipe to share with you. It’s on the healthier side while still achieving delicious golden muffin status. And, it doesn’t taste like it’s gluten free one bit!

Ingredients for these gluten free blueberry muffins are packed with fiber, protein, healthy fats, and are sweetened naturally with maple syrup or honey. What’s not to love?!

Ingredients for gluten free blueberry muffins:

• coconut flour – a naturally gluten free flour that’s packed with fiber. Don’t worry, you can’t taste coconut at all.
• blanched almond flour – also packed with fiber, and healthy fats. Almond flour helps to create a nice, fluffy texture.
• corn starch – helps to bind and give a light texture.
• kosher salt – to bring out the flavors
• baking powder– for lift.
• baking soda – also a leveling agent
• xanthan gum – for structure and binding. (A common ingredient used in gluten free baking).
• eggs – for binding and for moisture.
• honey or maple syrup – all we need for a nice natural sweetness.
• coconut oil  – to keep things moist.
• Plain, fat free Greek yogurt – to keep things rich and moist without extra fat.
• vanilla extract – the ultimate flavor in baking
• blueberries – essential to a blueberry muffin!!!!
• optional: demerara sugar – for a crunchy topping.

That’s all you need for one tasty, and healthier gluten free blueberry muffin!

Are muffins generally healthy to eat for breakfast?

No.

Most traditional muffins are high in empty calories, carbs, sugars, and unhealthy fats.

Why are these blueberry muffins healthier?

These muffins are relatively low in fat, and low in carbs. They are packed with fiber, protein, and are naturally sweetened.

They contain ingredients that will help to fuel your body longer, rather then give you a fast blood sugar spike, followed by a blood sugar crash.

However, that being said, I recommend eating these muffins as part of your breakfast. I like to eat my muffins along with some scrambled eggs, or hard boiled eggs. Sausage would also make a great companion to the muffins. A good source of protein to go with your muffins will also help to keep you fuller longer and prevent your blood sugars from taking quick roller coaster rides.

I personally like eating these gluten free blueberry muffins as part of an afternoon snack as well. So many lovely times for a muffin to be enjoyed.

Are these gluten free blueberry muffins good for meal prep?

Not really.

Due to the moisture content of these muffins – thanks to the blueberries – the  muffins tend to loose the crunchy sugar topping as they sit, and get a little softer. 

Therefore, they are best enjoyed the same day, or within one or two days after being made.

Don’t get me wrong, they are still really good on day 3. BUT, they are living their best lives on day 1!

Reasons why you will love these muffins. They’re:

• easy to make – 37 minutes. DONE!
• fluffy and soft
• bursting with blueberries
• relatively healthy (as far as muffins go)
• refined-sugar-free (except for the optional sugar topping)
• gluten free, without tasting gluten free.
• perfect for spring!

I hope you enjoy these muffins as much we did. They are one of my faves!

When you make these muffins don’t forget to leave a comment down below, along with a star rating. This really helps to support my blog, and I love hearing from you. Thanks friends!

More muffins for you to try:

• healthy spiced carrot muffins
• healthy spinach muffins with apricots and raisins
• gingerbread pear muffins
• healthy pumpkin muffins

Gluten Free Blueberry Muffins (Healthy)

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• Author: Emily
• Prep Time: 15
• Cook Time: 22
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, snack, easy, baking
• Method: baking
• Cuisine: gluten free, vegetarian
• Diet: Gluten Free

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Description

Soft and fluffy muffins studded with blueberries. These gluten free blueberry muffins are healthier, while still tasting delicious. They are great as part of a breakfast, or a snack.

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Ingredients

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• 1/2 cup coconut flour
• 3/4 cup blanched almond flour
• 1/4 cup corn starch
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 4 eggs, room temp
• 1/2 cup + 3 tablespoons honey or maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup plain, fat free Greek yogurt, room temp
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• Optional: 1/2 tablespoon demerara sugar (for topping)

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Instructions

1. Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a muffin tin with parchment paper muffin liners. It’s helpful to use muffin liners in  this recipe versus greasing the muffins to help prevent the coconut flour in the muffins from burning (coconut flour burns easily). At this time also toss your blueberries in  about 1 tablespoon of corn starch (this helps to prevent the blueberries from sinking to the bottom).
2. Mix the dry ingredients: To a large mixing bowl add the coconut flour, almond flour, corn starch, kosher salt, baking powder, baking soda, and xanthan gum – whisk until everything is well combined. Set aside.
3. Mix the wet ingredients: To a medium mixing bowl add the eggs and yogurt, mix until well combined. Slowly stream in the coconut oil while whisking. Whisk in the honey or maple syrup, and the vanilla extract.
4. Combine: Make a well into the dry ingredients and gently pour the wet ingredients into the dry ingredients. Use a spatula to stir just until combined. Gently fold in the blueberries.
5. Fill the muffin tin: Fill each muffin with 1/4 cup of batter. I like to use a spring loaded ice cream scoop to make things extra easy. Sprinkle each muffin top with a little of the demerara sugar (if desired).
6. Bake: Bake the muffins at 400 degrees Fahrenheit for 7 minutes. Reduce the heat to 325 and bake the muffins for another 12 to 15 minutes, or until the are golden brown on the tops and the center springs back when you touch it with your finger.
7. Cool: Allow the muffins to cool for 15 minutes.
8. Remove: After they have cooled in the pan for 15 minutes, remove the muffins and either eat them warm, or allow them to cool completely.
9. To store: To store the muffins allow them to cool completely. Remove the liners from all of the muffins and line a food storage container with a paper towel or two. Add the muffins and then another paper towel on top. Store at room temp for 3 days, then store in the fridge on day 4 (they will last in the fridge for another 1 to 2 days). Keep in mind that these muffins are at their best the same day, when they are fresh. This is because they are so moist from the blueberries.

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Notes

Due to the high moisture level of these muffins because of the blueberries, they are best enjoyed the same day they’re baked, or  at least within 2 days. The sugar topping does disintegrate after 1 to 2 days. They are still really good on day 4, but they are at their absolute best the same day they’re baked.

Cooking method for having a higher oven temperature to start with helps the muffins to have more of a domed shape. This method was adapted from Meaningful Eats’ The best gluten-free blueberry muffins recipe.

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