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
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.
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.
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 with Coconut Flour
Ingredients
- 1 1/2 cups gluten-free baking flour I like Bob's Red Mill 1:1 Gluten Free Baking Flour
- 1/3 cup coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup maple syrup
- 2 eggs
- 1/2 cup applesauce
- 1 tsp vanilla
- 3/4 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
- 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.
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