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.
Ingredients
Scale
- 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)
Instructions
- 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).
- 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.
- 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.
- 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.
- 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).
- 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.
- Cool: Allow the muffins to cool for 15 minutes.
- 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.
- 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.
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.
