Description

Start your morning with these fluffy Gluten Free Blueberry Muffins – an easy recipe that’s packed with sweet berries, a soft crumb, and just the right hint of lemon. Whether you need a quick breakfast, a healthy snack, or something to pair with your coffee, these muffins deliver. No gluten, no fuss, all flavor. Perfect for brunch, lunchboxes, or late-night cravings.

Ingredients

1 cup almond flour

1/2 cup tapioca starch

1 cup gluten-free all-purpose flour (1:1 blend)

2 teaspoons baking powder

1/4 teaspoon sea salt

2 large eggs

1/3 cup maple syrup

1/3 cup melted coconut oil or browned butter

1 teaspoon vanilla extract

Zest of 1 lemon

1 cup fresh blueberries

Instructions

1. Preheat oven to 350°F. Line or grease a 12-cup muffin tin.

2. In a bowl, whisk almond flour, tapioca starch, gluten-free flour, baking powder, and salt.

3. In another bowl, beat eggs with maple syrup, coconut oil or butter, vanilla, and lemon zest.

4. Combine wet and dry ingredients until just mixed. Fold in blueberries gently.

5. Let the batter rest for 20 minutes.

6. Scoop batter into muffin tin. Bake for 22–26 minutes, until golden and set.

7. Cool 5 minutes in the pan, then transfer to a rack.

Notes

Letting the batter rest improves the muffin texture drastically.

Don’t overmix or you’ll lose the light, fluffy crumb.

Swap in frozen berries if needed—just toss them in a little flour first.

Prep Time: 10 minutes
Cook Time: 22–26 minutes
Category: Breakfast/Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 6g
Sodium: 100mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: gluten free muffins, blueberry muffins, breakfast ideas, healthy snack, easy recipe