gluten-free blueberry almond muffins

Gluten-free Blueberries and almonds muffins

There isn’t a good time for a gluten-free blueberry muffin, there are a lot of them! For breakfast or as a snack, these delicious treats are so fluffy and moist that no one can spot they are gluten free! They take only few minutes to bake…and even less to eat! I love baking muffin because they are easy, quick, and always give immediate, excellent results. These blueberry muffins recipe uses only with naturally gluten-free and whole grain flours. But if you have a commercial blends of GF flour for desserts at home, you can replace the whole amount.

This recipe is gluten-free, gum-free and dairy-free, too. And the best part is, you only use 1 bowl to make everything.

Gluten-free Blueberries and almonds muffins

5 from 2 votes
Course: SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Easy and quick gluten-free muffin recipe, with blueberries and almonds.


  • ½ cup rice flour (80 g)

  • ¼ cup corn starch (40 g)

  • ¼ cup brown sugar (50 g)

  • ½ tbsp baking powder (8 g)

  • a pinch salt

  • 1 medium egg (60 g)

  • ¼ cup almond butter

  • ½ cup soy yogurt (125 g)

  • ½ lemon zest

  • 1 cup fresh blueberries (60 g)

  • ¼ cup almond slices

How to

  • Pre-heat the oven to 345°F / 175 °F.
  • Mix all the dry ingredients together in a bowl (flours, sugar, baking powder, salt). Then add the egg, the yogurt, the lemon zest and the almond butter all at once. Then mix everything briefly with a hand whisk (without mixing too much, otherwise your muffins won’t be soft.
  • Finally, fold in the blueberries and mix until they are well distributed.
  • Then distribute the batter into a muffin tin lined with paper cups. Sprinkle each muffin with some almond slices.
  • Bake in the 345°F / 175 °F preheated oven for 25 minutes. If after this time the almond slices are not perfectly golden, bake for another 3/5 minutes.

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  1. are these moister enough? I found most gluten free muffins are dry

  2. hi there, Just wondering if there is a way to make this vegan without egg?

    Thank you 🙂

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