These Gluten Free Blueberry Almond Muffins are quick to grab (and eat!), easy to warm and downright delicious. Savor them with your morning coffee or if you can’t wait, on the drive to work. Either way, you’re going to enjoy them!
Gluten Free Blueberry Almond Muffins
These Gluten Free Blueberry Almond Muffins are a favorite morning pick-me-up. They’re easy to make, simple to warm and great for grabbing when you’re on the go. Enjoy them with coffee, pack them for lunch, or snack on one while you head out the door—either way, they’re a crowd-pleaser.
The first time I made these muffins, my partner asked, “These are gluten-free?” — exactly the reaction I aim for. They’re moist, tender and have a texture that doesn’t scream “gluten-free,” making them a comforting alternative to traditional breakfast breads or toast.
These muffins come together in a single bowl, so cleanup is minimal. You don’t need a mixer: a whisk and a sturdy spoon are all that’s required. The batter is straightforward and forgiving, which means they’re ideal for busy mornings or for bakers who want a reliable, easy recipe.
A cinnamon-sugar topping adds a hint of warmth and crunch—don’t skip it. The sliced almonds toast slightly while baking, contributing a lovely nutty note and a bit of texture that complements the soft crumb and juicy blueberries.
Fresh or frozen blueberries work well: they burst during baking and add flavor and color. The muffins bake up with a tender crumb and a pleasant rise that will surprise anyone who thinks gluten-free baked goods can’t have great texture. Try these blueberry almond muffins soon—you’ll likely find yourself baking them regularly.
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Gluten Free Blueberry Almond Muffins
Ingredients
- For the Muffins:
- 2 C All-purpose gluten-free flour
- 1 1/2 tsp xanthan gum
- 4 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 C granulated sugar
- 1 C milk, room temperature
- 2 eggs, beaten, room temperature
- 1/4 C canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 C blueberries, fresh or frozen
- Topping:
- 1/2 C sliced almonds
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400°F (200°C).
- Lightly spray a 12-cup muffin tin or line with paper liners.
- Stir together the cinnamon and sugar for the topping and set aside.
- In a large bowl, sift together the gluten-free flour, xanthan gum, baking powder, salt and sugar. Whisk to combine.
- In a separate bowl or large measuring cup, combine the milk, beaten eggs, canola oil, vanilla and almond extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Spoon batter into the prepared muffin tin, distributing as evenly as possible; cups should be nearly full.
- Sprinkle the cinnamon-sugar mixture over each muffin and top with sliced almonds. Lightly press the almonds so they adhere to the batter.
- Bake in the preheated oven for 15–17 minutes, or until a tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information
Calories: 189 kcal |
Carbohydrates: 28 g |
Protein: 4 g |
Fat: 8 g |
Fiber: 3 g |
Sugar: 12 g
Disclaimers
Nutrition facts are estimates and may not be exact. Consult a doctor or nutritionist for personalized dietary advice.
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