The best gluten free dairy 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 juicy blueberries will leave you with muffins you feel SO GOOD serving to your family. Make a batch today to enjoy!
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Gluten free blueberry muffins
I love using almond butter as the base for my delicious 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 gobble these muffins up. They’re great alongside breakfast with a glass of non-dairy milk like almond milk or cashew milk.
Nutritious muffins that don’t have as much added sugar are my thing, so I really enjoy these as much as they do! A personal favorite pre-workout snack right here!
If you love almond butter based muffins, definitely check out my almond butter zucchini muffinsand almond butter butternut squash muffins. You’ll love em all!
What you’ll need for these gluten-free blueberry muffins
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- eggs
- almond butter
- maple syrup (or honey)
- apple cider vinegar
- vanilla extract
- coconut flour
- cinnamon
- baking soda
- sea salt
- fresh blueberries
How to make dairy-free blueberry muffins
- Preheat oven to 350 degrees F. Prepare a regular muffin tin for 10 muffins by lining with paper liners or silicone muffin cups.
- To a large bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.
- Next you’ll add the dry ingredients right in with the wet ingredients. The coconut flour, cinnamon, baking soda, and sea salt go in the bowl, then you mix it all together. The mixture will be very thick.
- Stir in the blueberries, reserving a few to top the muffins with.
- Using a measuring cup, scoop the thick muffin mixture into prepared muffin liners. On the muffin tops add the reserved blueberries.
- Bake muffins for 15-17 minutes, or until a toothpick is inserted into the center of a muffin and it comes out clean. Cool before eating.
Watch me make this easy blueberry muffin recipe
The full how to video can be watched below, or on my YouTube channel!
Favorite muffin liners
Ever since discovering silicone muffin liners I have not turned back! They are easy to clean, nothing sticks to them, and that along makes my life easier with baking gf muffins.
Less scrubbing = more joy. Do you agree?
Of course, classic paper liners will work too! It’s a personal preference on what you choose to use.
These are the silicone muffin liners I purchase and have loved for many, many years!
Best way to store your almond butter blueberry muffins
These muffins store really well in the fridge. Once cooled, store in an airtight container, or on a plate with plastic wrap to not let cold air on them.
With it being an almond butter based muffin, you may notice they get a little sticky when stored in the fridge. Storing in the fridge will help them to retain so much moisture and taste fresh for days!
Can you freeze dairy-free muffins?
Absolutely! Make a double batch for meal prep and freeze them until you need them!
Cool muffins fully before freezing. Place a sheet of parchment paper on a baking sheet. Put muffins on parchment, without letting them touch so they don’t stick together.
Once fully frozen, transfer the muffins to a freezer 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.
Substitutions
Below you’ll find a list of substitutions that will work well in this dairy-free blueberry muffin recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Eggs – I wish I could say that a flax egg would work to make these vegan blueberry muffins, but because of the lack of flour structure, the egg is an important part in ensuring this great recipe turns out well.
Almond butter – Use any nut or seed butter in place of the almond butter. Peanut butter is really delicious! If your nut butter isn’t very drippy and is hard to stir, add 1-2 teaspoons of melted coconut oil in and that will help it to mix well with the other wet ingredients.
Maple syrup – Honey will work as an alternative. Watch the cupcakes as they bake though, and honey tends to brown baked goods more quickly than maple syrup. For a non-liquid sweetener try coconut sugar or brown sugar.
Apple cider vinegar – Use any other neutral flavored vinegar in place of the ACV. The vinegar reacts with the baking soda to give your healthy blueberry muffins a rise.
Vanilla extract – Almond extract is a good substitute. Simply reduce the amount used by half since almond extract is a more strong flavor.
Coconut flour – Don’t have coconut flour? Use almond flour but double the amount. You can also replace the coconut flour with a gluten-free flour blend, or whole wheat flour. For the best results, remember to double the amount used since coconut flour absorbs a lot more liquid than other flours.
Blueberries – Any fresh berry would work well in place of the blueberries. You can also use frozen blueberries and frozen wild blueberries. The only thing with using frozen berries instead of fresh is that you’ll need to increase the bake time by a few minutes since the frozen berries have more liquid, and also make the muffin batter colder. For a non-berry option, try adding chocolate chips and turning them into a healthy chocolate chip muffin!
Bonus! Sprinkle some chopped nuts on top for a nice crunch, or add a little lemon zest into the batter. Both add a touch of something special and would pair really well with the blueberry flavor!
More favorite gluten-free muffin recipes to try
- Oatmeal almond flour muffins
- Chocolate protein muffins
- Almond butter zucchini muffins
- Almond butter butternut squash muffins
- Healthy flax seed muffin recipe
Gluten Free Dairy Free Blueberry Muffins
Ingredients
- 2 eggs
- 1 cup almond butter
- ¼ cup maple syrup (or honey)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ⅛ tsp sea salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F. Prepare a regular muffin tin for 10 muffins by lining with paper liners or silicone muffin cups.
- To a large bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.
- Next you'll add the dry ingredients right in with the wet ingredients. The coconut flour, cinnamon, baking soda, and sea salt go in the bowl, then you mix it all together. The mixture will be very thick.
- Stir in the blueberries, reserving a few to top the muffins with.
- Using a measuring cup, scoop the thick muffin mixture into prepared muffin liners. On the muffin tops add the reserved blueberries.
- Bake muffins for 15-17 minutes, or until a toothpick is inserted into the center of a muffin and it comes out clean. Cool before eating.
Nutrition
If you try this recipe for the best blueberry muffins, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published April 2021. Updated September 2022.
