Gluten Free Blueberry Muffin
These quick gluten and dairy free blueberry muffins are a great option for your summer sweet treat. Instead of spending hours in the kitchen, why don’t you make something simple and healthy that everyone loves.
My bakery style blueberry muffins are soft, delicious and packed with fresh berries. You can also make them with frozen berries or other fruits.
Try them for breakfast, pack into a lunch box or serve with afternoon Tea
Gluten Free Blueberry Muffin
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
Ingredients (for 6 big muffin or 12 small)
- 130 g fresh blueberries (clean and dried)
- 90 g almond meal
- 55 g tapioca starch
- 30 g teff flour
- 85 g rice flour
- 30 g melted coconut oil
- 2 eggs (room temperature)
- 130 g dairy free yogurt (room temperature)
- 50 g honey or maple syrup
- 30 g date sugar (can sub for coconut sugar or xylitol)
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- lemon zest from 1 big lemon
Instructions
- Preheat the oven to 180°C. Prepare the muffin pan.
- In a one mixing bowl whisk together all dry ingredients.
- In the second bowl whisk eggs with honey, coconut oil and yogurt and lemon zest. Then mix together with dry ingredients. Finally stir in the blueberries.
- Spoon the batter into the prepared muffin pan filling all the way.
- Bake at 180°C for 25 minutes or until a toothpick inserted in the middle of the muffin goes out clean. Leave the muffins in the pan to cool for a few minutes and transfer to a wire rack to cool completely.
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