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Last Updated on December 7, 2023

Who doesn’t love muffins for Breakfast? I’ve been dreaming about this Gluten free Blueberry Muffins recipe for some time and it wasn’t until my friend Stacy from Paleo Gone Sassy threw a paleo muffin swap that I got off my tush and started baking.

First, this is the first time I’ve used Cassava flour and it is like 180 degrees different from tapioca flour.  I would consider it more similar to traditional wheat flour.  When I was creating the recipe, I made it 3 times and each time it came out a tad different due to the uniqueness of the Cassava flour.   The batter needs to be like pancake batter to come out correct so please note the instructions in the recipe.

Mr. Bejelly said the flavor reminded him of the cereal Buckwheat’s. I find these gluten free blueberry muffins to be soft and delicious, and at the top of my favorites list.

Is it hard to make gluten free muffins?

It’s really not. Since you can use fresh or frozen blueberries, this gluten free muffin recipe is versatile! I’ve bused both frozen blueberries and fresh blueberries and I can assure you that this is the best gluten free blueberry muffin recipe, ever.

It’s loaded with flavor, without the stress of gluten! Doesn’t get much better than that!

Ingredients to make Gluten Free Blueberry Muffins

To make these blueberri muffins, you just need the following ingredients. Gather up everything listed below to start making the muffin batter.

• 1 cup Superfine Blanched Almond Flour
• 1 cup cassava flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon power
• 1/4 cup coconut sugar
• 1/2 teaspoon apple cider vinegar
• 1/4 cup B grade maple syrup
• 1 cup water
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut oil
• 1 cup blueberries (fresh blueberries or frozen blueberries work)

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Yield: 12 muffins

Gluten Free Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These gluten free blueberry muffins are light and fluffy and bursting to the brim with ripe berries. They're a perfect breakfast, brunch, or afternoon snack.

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Ingredients

• 1 cup Superfine Blanched Almond Flour
• 1 cup cassava flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon power
• 1/4 cup coconut sugar
• 1/2 teaspoon apple cider vinegar
• 1/4 cup B grade maple syrup
• 1 cup water
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut oil
• 1 cup blueberries, fresh or frozen

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.
2. In a large mixing bowl add in the dry ingredient and stir with a spoon until well combined.
3. Add in the wet ingredients and mix with a spoon until you have a wet batter similar to a pancake batter. If it is not liquid, add more water 1/4 cup at a time until you have this consistency.
4. The fold in the blueberries with spoon.
5. Drop the batter into the lined muffin pan and bake for 20 to 25 minutes or until a toothpick comes out clean from the center.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 158mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 3g

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