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:
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
- Grease or line a muffin pan with baking muffin cups. Preheat the oven to 425°F.
- In a large bowl or stand mixer, place all DRY ingredients and whisk well.
- Add in all WET ingredients 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 bake for another 10-15 min at 375°F.
*See the recipe card below for detailed instructions.
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.
You May Also Like...
Recipe
Gluten-free Dairy-free Blueberry Almond Muffins
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
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
Nutrition
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.
Leave a Reply