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
6
servings5
minutes40
minutes45
minutesEasy and quick gluten-free muffin recipe, with blueberries and almonds.
Ingredients
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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are these moister enough? I found most gluten free muffins are dry
Yesss, you won’t be disappointed!
hi there, Just wondering if there is a way to make this vegan without egg?
Thank you 🙂
Hi Anna, You can try to replace the egg with applesauce (4 tbsp or 60 g). Let me know how these turn out!