Gluten-free blueberry muffins
A guilt-free muffin does truly exist!
These muffins are the best gluten-free muffins I’ve ever had!!!
After going wheat-free 8 years ago, we've been looking for a good muffin recipe. Correct that. A GREAT muffin recipe. A muffin that doesn’t go crumbly and dry in your mouth; a muffin that tasted like a muffin (in my opinion) - not too sweet or cakey or gooey or dry. That’s easy, right?!
This recipe uses almond flour/meal and very little sweetener, which was key. We’ve been trying to keep our sugar intake as minimal as possible. We usually omit the chocolate chips that accompany the original recipe just because we don’t think that these need the added sugar. The blueberries flavour extremely well- we’ve used other berries (substituted), when we were out of other berries. Personally, I love raspberries in these - the tartness is subtle and oh so good!
As for ease, this recipe is super simple to make, plus it doesn’t require a ton of ingredients that will break the bank...unlike many gluten-free recipes I’ve encountered. Most of the ingredients you’ll probably already have on hand at home!!
2 cups of almond flour
1/4 cup coconut oil softened
1/4 cup honey or coconut sugar
1 tbsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp sea salt
1 cup of fresh berries (blueberries, raspberries, blackberries or strawberries)
1/2 cup of chocolate chips (optional - we usually omit these)
Combine all ingredients together and add the fruit last. Carefully put these into a lined muffin tin and bake at 350 F. The recipe makes 12 small muffins. If you want larger muffins reduce the number of muffin cups or double the batter. These don't take more than 12-15 minutes to bake. Keep a watchful eye on them. They're better underdone than burnt!!