The best gluten free blueberry muffins! These healthy, kid friendly muffins are made with almond butter and coconut flour, which will naturally leave you with a more filling and more protein rich treat. A little sweetness from maple syrup paired with a burst of fruity goodness from anti-oxidant rich blueberries will leave you with muffins you feel SO GOOD serving to your family. Make a batch today to enjoy!
Gluten free blueberry muffins
I love using almond butter as the base for my muffins. The flavor is phenomenal. They mix up quickly and easily. And you’re getting more protein in your muffin than a traditional flour base. Win-Win-Win!
My kids gobbled these muffins up, and so did I! Nutritious muffins are my thing.
If you love almond butter based muffins, definitely check out my almond butter zucchini muffins and almond butter butternut squash muffins. You’ll love em all!
What you’ll need for these gluten free blueberry muffins
- eggs
- almond butter
- maple syrup (or honey)
- apple cider vinegar
- vanilla extract
- coconut flour
- cinnamon
- baking soda
- sea salt
- blueberries
How to make gluten free blueberry muffins
- Preheat oven to 350 degrees F. Prepare a regular muffin tin for 10 muffins by lining with paper or silicone muffin liners.
- To a bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.
- Add the coconut flour, cinnamon, baking soda, and sea salt. Mix together. The mixture will be very thick.
- Stir in the blueberries, reserving a few to top the muffins with.
- Scoop the thick muffin mixture into prepared muffin liners. Top with reserved blueberries.
- Bake for 15-17 minutes, until a toothpick, is inserted into the center of a muffin and comes out clean. Cool before eating.
Substitutions
- Use any nut or seed butter in place of the almond butter
- Don’t have coconut flour? Use almond flour but double the amount
- Any fresh berry would work well in place of the blueberries
- Sprinkle some chopped nuts on top for a nice crunch
Best way to store your almond butter blueberry muffins
These muffins store really well in the fridge. You may notice they get a little sticky when stored in the fridge, but it helps to retain so much moisture.
Can you freeze muffins?
Cool muffins fully before freezing. Place a sheet of parchment paper on a baking sheet. Put muffins on parchment, without touching.
Once fully frozen, transfer muffins to a freeze bag, label and date, and store in the freezer for up to 6 months.
Here’s how to defrost muffins to eat
Either remove the number of mini muffins you want to eat, and place in the fridge to defrost overnight. Then simply place them on the counter to come to room temperature.
Or, if defrosting from frozen here’s what to do. Place muffins on a baking sheet and in a 300-degree oven until warmed through.
More muffins recipes to try
- Oatmeal almond flour muffins
- Chocolate protein muffins
- Almond butter zucchini muffins
- Almond butter butternut squash muffins
Gluten Free Blueberry Muffins
Ingredients
- 2 eggs
- 1 cup almond butter
- 1/4 cup maple syrup (or honey)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Prepare a regular muffin tin for 10 muffins by lining with paper or silicone muffin liners.
- To a bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.
- Add the coconut flour, cinnamon, baking soda, and sea salt. Mix together. The mixture will be very thick.
- Stir in the blueberries, reserving a few to top the muffins with.
- Scoop the thick muffin mixture into prepared muffin liners. Top with reserved blueberries.
- Bake for 15-17 minutes, until a toothpick is inserted into the center of a muffin and comes out clean. Cool before eating.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
