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Home Recipes Desserts Breads & Muffins
★★★★★ 5 from 3 Reviews

Gluten Free Blueberry Muffins

35 min
GF Gluten-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
February 23, 2018 (Updated: March 2, 2022)
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This is an overhead image of a blueberry muffin with a bite taken out of it. The muffin lays on it side, leaning up against another muffin on a white counter. Text overlay reads "gluten free blueberry muffins."
This is a side view of a blueberry muffin with the wrapper pulled off. The muffin sits on a white counter with other muffins blurred in the background. Text overlay reads "paleo & gluten free blueberry muffins."
This is a side view of a blueberry muffin with the wrapper pulled off. The muffin sits on a white counter with other muffins blurred in the background.
These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

These blueberry muffins are light, fluffy, and bursting with juicy blueberries! I used almond flour as the base with a couple tablespoons of tapioca flour to add some fluff.

In college I used to get a muffin and a coffee to go every morning and eat it in class. It was my thing. What kind of muffin would I get, you ask?

Lemon poppy was usually my go to. What? You thought I was going to say blueberry? Sometimes it was blueberry.

I know weekends are for baking and I’m thinking making a batch of these blueberry muffins are PERFECT for making for easy breakfasts and packable lunchbox snacks. Wait, why don’t I make muffins more often? I feel like they could make my life so much easier 🤔

I digress. Let’s make some tasty blueberry muffins that are fluffy and have perfect little warm blueberry bursts, bah I can’t wait for you to try them.

This is an overhead image of a blueberry muffin with a bite taken out of it. The muffin lays on it side, leaning up against another muffin on a white counter.

Ingredients and substitutions for paleo blueberry muffins:

  • eggs: I haven’t tested this recipe with egg substitutes or flax eggs, so if you do some experimenting, let me know how it goes!!
  • coconut sugar: if you don’t have coconut sugar you can sub in another granular sugar like brown or white sugar here.
  • vanilla
  • ghee : refined coconut oil or melted butter are a good sub here
  • almond flour: the base of our muffins and some added protein!
  • tapioca flour: to give it some fluff factor
  • baking powder
  • sea salt
  • blueberries

How to make gluten free blueberry muffins:

Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture

Add the almond flour, tapioca flour, baking powder, and sea salt. Whisk it all together. Fold in the blueberries.

Line the muffin tins with my favorite parchment paper muffin liners. I like to use an ice cream scooper to scoop the mixture into the individual muffin tins so you know you’re making them all even. Then, add a couple blueberries to the top of each muffin.

Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

  • This is a side view of a stack of three blueberry muffins sitting on a white counter with other blueberry muffins blurred in the background.

More healthy muffin recipes to try!

  • Healthy Apple Cinnamon Muffins
  • Pumpkin Cream Cheese Swirl Muffins (gluten free)
  • Chocolate Chip Pumpkin Muffins
  • Almond Flour Chocolate Chip Zucchini Muffins
  • Nut Free Banana Muffins
  • Cinnamon Crunch Muffins

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of a blueberry muffin with a bite taken out of it. The muffin lays on it side, leaning up against another muffin on a white counter. Recipe
GF Gluten-Free VG Vegetarian

Gluten Free Blueberry Muffins

These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 3 reviews
Prep: 10 minCook: 25 minTotal: 35 min
Print recipe Rate recipe Pin Save recipe
Servings: 12 1x

Ingredients

  • 3 eggs
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup ghee, melted (refined coconut oil or unsalted butter works too)
  • 1 1/2 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350F.
  2. Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture.
  3. Add the almond flour, tapioca flour, baking powder, and sea salt.
  4. Whisk the dry ingredients into the wet ingredients.
  5. Fold in the blueberries.
  6. Line the muffin tins.
  7. I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.
  8. Add a couple blueberries to the top of each muffin.
  9. Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 116
  • Sugar: 6.6g
  • Sodium: 174mg
  • Fat: 8.5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 0.7g
  • Protein: 2.2g
  • Cholesterol: 55mg
© The Toasted Pine Nut

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Enjoy!! xo

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarPoojan Joshi says

    Posted on 7/9/20 at 4:11 am

    Love love love this recipe! I’ve made this countless times because everyone in my family loves it so much. Sometimes, I also add some lemon juice and lemon zest (half a lemon) for a slight tangy taste. 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/5/20 at 11:34 am

      Love the lemon addition! I’m so happy your family enjoys them!! xo

      Reply
  2. AvatarLindsey says

    Posted on 1/25/21 at 6:03 am

    Omg! Soooo good!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/25/21 at 8:47 am

      Yay! I’m so happy you loved them!! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All
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