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    Home » Recipes » Breakfast

    Gluten-Free Blueberry Muffins with Coconut Flour

    Nov 29, 2021 · Leave a Comment

    Jump to Recipe Print Recipe
    These Gluten-Free Blueberry Muffins with Coconut Flour are perfect for a healthy breakfast or quick snack on-the-go. Made with simple ingredients like applesauce, maple syrup and of course, blueberries!

    a Gluten-Free Blueberry Muffins with Coconut Flour on a white countertop

    Here's what you need to make these gluten-free blueberry muffins:

    • Gluten-free flour
    • Coconut flour
    • Salt
    • Baking powder
    • Baking soda
    • Maple syrup
    • Eggs
    • Applesauce
    • Vanilla
    • Blueberries, fresh or frozen

    Gluten-Free Blueberry Muffins on a white countertop

    Why are blueberry muffins bad for you?

    Not all blueberry muffins are bad for you. The "typical", store bought blueberry muffin has either way too much sugar/fat/salt/white flour or it's waaaaay too big. Or both. And this "typical" blueberry muffin isn't bringing you in any fueling, nutritious ingredients so that's a drag too! For a healthier blueberry muffin, make them at home and keep the portion reasonable (like this recipe you're reading about right now????‍♀️)

    Is there such a thing as a healthy muffin?

    Yes! There is. But to get a healthy muffin, it's best to make them at home. When you make your muffins at home, you can load them up with healthy ingredients like applesauce, mashed bananas, greek yogurt, oats, nuts and seeds, ground flaxseed and even beans! You can also control the portion size to what an actual muffin should look like (snack-size vs meal-size).

    Most store bought muffins are more like cake, from a nutrition perspective. Typically, they're loaded up with way to much fat, white flour, sugar, salt and other not-so healthy things.

    a Gluten-Free Blueberry Muffin in a hand with a bite taken out of it

    Can you use frozen blueberries in blueberry muffins?

    Yes! You can totally use frozen blueberries in blueberry muffins, right from the freezer. No need to thaw them out either - you can just throw them right into the batter.

    Gluten-Free Blueberry Muffins on a white countertop

    I hope you love these healthy gluten-free muffins like we do.

    And speaking of healthy...I have some pretty cool news: Eats by April has been selected as one of the Top 60 Canadian Nutrition Blogs on the web!

    I'm so honoured and proud to be on this list of incredible bloggers and fellow Canadians????????

    If you're looking for more delicious recipes and sound nutrition tips and tricks, check out the list of the Top 60 Canadian Nutrition Blogs on the web here.

    ~April

    Check out these other gluten-free recipes too:

    • Cranberry and Orange Oatmeal Scones
    • Ground Beef with Beans and Quinoa Meal Prep
    • Healthy Cranberry Oatmeal Muffins
    • Puffed Quinoa Bars with Almond Butter
    • Healthy Banana Bread with White Beans
    Gluten-Free Blueberry Muffins on a white countertop

    Gluten-Free Blueberry Muffins with Coconut Flour

    These Gluten-Free Blueberry Muffins with Coconut Flour are perfect for a healthy breakfast or quick snack on-the-go. Made with simple ingredients like applesauce, maple syrup and of course blueberries!
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: blueberry muffin, gluten-free muffin
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Author: April

    Ingredients

    • 1 ½ cups gluten-free baking flour I like Bob's Red Mill 1:1 Gluten Free Baking Flour
    • ⅓ cup coconut flour
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup maple syrup
    • 2 eggs
    • ½ cup applesauce
    • 1 teaspoon vanilla
    • ¾ cup fresh blueberries

    Instructions

    • Pre-heat oven to 350 degrees F. Line a 12-cup muffin tin with silicone muffin cups. If you don't have silicone cups, you can use paper ones.
    • Add gluten-free baking flour, coconut flour, salt, baking powder and baking soda to a large mixing bowl. Stir to combine.
    • In a separate smaller bowl, add maple syrup, eggs, applesauce and vanilla. Use and whisk to combine these wet ingredients.
    • Add the wet ingredients to the large bowl of dry ingredients. Stir until combined.
    • Divide muffin batter evenly between the 12 muffin cups. Bake in the pre-heated oven for 23-25 minutes or until tops are slightly browned and you can smell them 🙂

    Notes

    A note on baking with coconut flour: coconut flour absorbs moisture like crazy so you'll notice this batter is not a runny or particularly "wet" muffin batter. That's on purpose.
    Just make sure you have all the wet ingredients (maple syrup, eggs, applesauce, etc) in there because this recipe needs it! 
    A note on cooking time:
    • Because these are not a very wet batter, using the toothpick trick to see if they're done does not work that well (ie, sticking a toothpick into a muffin and if you pull it out and it's clean, then the muffin is baked through.)
    • That method doesn't work as well because if you stuck a toothpick into the PRE-baked batter, it may come out pretty clean!
    • So go with time, smell and browning on top.
    These muffins with keep for up to 3 days in an air-tight container.
    You can freeze them in an air-tight container for up to 3 months.
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    April Saunders holding a jar of fresh food.

    Hey there! I’m April, a Registered Dietitian and mum of 2 young boys. I beat my years of painful bloating and unsightly burping by going gluten-free and I'm here to show you how to #BeattheBloat too! Join in for healthy and simple gluten-free recipes. Let's do this!

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