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    Home » Sweets Recipes

    Blueberry Almond Muffins (Gluten-free, Dairy-free)

    Published: Aug 31, 2022 by Natsuko · This post may contain affiliate links · Leave a Comment

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    These blueberry almond muffins are moist, tender, flavorful, and super easy to bake in one bowl... And if that’s not enough, they are free of gluten, dairy and refined sugar! Loaded with blueberries on the inside, and more on top with crunchy almond flake topping.

    Jump to Recipe Print Recipe
    gluten and dairy free blueberry muffins
    Jump to:
    • Bake Them Nice and Round
    • Secret to the Moist Texture
    • Ingredients for blueberry almond muffins
    • How to make blueberry almond muffins
    • How to store the muffins
    • You May Also Like...
    • Recipe

    Bake Them Nice and Round

    The key to form nice round muffin tops is to bake at a high temperature first, then bake further at a lower temperature. This way, you encourage the outside to set fast and let the inside keep cooking at a slower pace. The method helps retain the moisture inside the muffin as well and it gives the perfect ‘volcanic’ look!

    Secret to the Moist Texture

    Using oil instead of butter allows the muffins to keep their soft moist texture even on day 2, or day 3. I find them tasting better after letting them sit overnight rather than fresh out of the oven.

    Ingredients for blueberry almond muffins

    • Gluten-free all purpose flour - Make sure you are using the one with xanthan gum which has a binding effect to replace gluten. I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
    • Almond flour - Finely sifted flour. Not almond meal. I use Blue Diamond Almond Flour.
    • Baking powder
    • Baking soda
    • Salt
    • Coconut sugar
    • Cinnamon powder
    • Eggs
    • Oat milk -  any non dairy milk works
    • Lemon juice - apple cider vinegar works as well
    • Avocado oil - any neutral tasting vegetable oil works
    • Blueberries - for inside and topping
    • Almond flakes - also for topping!

    How to make blueberry almond muffins

    1. Grease or line a muffin pan with baking muffin cups. Preheat the oven to 425°F.
    2. In a large bowl or stand mixer, place all DRY ingredients and whisk well.
    3. Add in all WET ingredients and mix well.
    4. Stir in the blueberries.
    5. Pour the batter into the baking cups.
    6. Top with more blueberries and almond flakes.
    7. Bake for 10 minutes at 425°F. Then bake for another 10-15 min at 375°F.

    *See the recipe card below for detailed instructions.

    Batter of gluten-free dairy-free blueberry almond muffins in muffin tins.
    gluten and dairy free blueberry almond muffins.

    How to store the muffins

    Once cooled, the muffins can be kept in an airtight container at room temperature for 1-2 days. They last for 4-5 days in the refrigerator. You may also keep them in the freezer in an airtight bag for up to 3 month. Thaw in the fridge or microwave to warm up.

    gluten free dairy free blueberry muffins

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    Recipe

    Blueberry muffins placed on top of a cooling rack.

    Gluten-free Dairy-free Blueberry Almond Muffins

    Moist, tender, flavorful, and super easy to bake in one bowl... This recipe has everything you need when it comes to quick baking. And if that’s not enough, they are free of gluten, dairy and refined sugar! Lots of blueberries on the inside, and more on top. The almond flakes give an extra texture and flavor as well.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Sweets
    Cuisine American
    Servings 12 servings
    Calories 262 kcal

    Ingredients
     
     

    Dry Ingredients

    • 1 ½ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1
    • ½ cup almond flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ⅔ cup coconut sugar
    • 2 teaspoons cinnamon powder

    Wet Ingredients

    • 2 large eggs
    • 1 cup oat milk or non-dairy milk of your choice
    • 1 tablespoon lemon juice fresh or bottled
    • ⅔ cup avocado oil or any neutral tasting oil

    Mix-in

    • 1 cup blueberries

    Toppings

    • ½ cup blueberries
    • ⅓ cup almond flakes
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    Instructions
     

    • Grease or line a muffin pan with baking muffin cups. Preheat the oven to 425°F (218°C).
    • In a large bowl or stand mixer, place all dry ingredients (from all purpose flour through cinnamon powder) and whisk well.
    • Add in all wet ingredients (from eggs through avocado oil) and mix well.
    • Stir in the blueberries.
    • Pour the batter into the baking cups.
    • Top with more blueberries and almond flakes.
    • Bake for 10 minutes at 425°F. Then lower the oven temperature to 375°F (190°C). Bake for another 10-12 min or until an inserted toothpick comes out clean.

    Notes

    When you lower the oven temperature from 425°F to 375°F, you do not need to open the oven. I simply turn off the oven first and set to 375°F immediately, then keep baking for another 10 - 12 minutes.

    Nutrition

    Serving: 1Calories: 262kcalCarbohydrates: 25gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 27mgSodium: 233mgPotassium: 56mgFiber: 3gSugar: 10gVitamin A: 92IUVitamin C: 2mgCalcium: 94mgIron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe?Mention @platesbynat or tag #platesbynat!

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    Natsuko Tiong, author of food blog: Plates by Nat

    Hi I’m Natsuko – recipe developer, writer, and photographer behind this blog. Made in Japan, based in Colorado US. Favorite things include peanut butter, matcha, and traveling!

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