Flavorful, moist, nutty with bursts of blueberries – these Gluten Free Blueberry Almond Muffins are the absolute best!
I love the science of baking, especially gluten free baking. Gluten plays such a big role in most baked goods that it is amazing to see other flours and starches come together to bridge that gap.
I have experimented with so many different flours and ingredients that go into the very best gluten free baked goods. Almond flour is at the top of my list because it offers so much flavor and still brings a soft, tender texture. I almost always include it when I bake gluten free.
Creating my own mix is fun and I use different combinations of flours for different things, but buying up all the different items can get expensive. Gluten free flour mixes already have all the flours and starches you need, balanced and ready to go. So, if you don’t enjoy experimenting or creating your own mix, a prepared mix is ideal.
My favorite is Gluten Free 1 to 1 Baking Flour from Bob’s Red Mill. It offers great texture, does not leave a strange aftertaste in what you bake, and can be found at most large grocery stores as well as at Target. King Arthur Flour also makes a really great flour mix that is pretty similar to the one from Bob’s Red Mill. Their version is called Gluten Free Measure For Measure Flour.
A Word About GF Flours
There are several GF flour mixes out there and a ton of recipes for making your own 1-to-1 substitute at home. So many combinations exist and that is a wonderful thing for experimenting and making your own personal favorite mix. The ingredients in different ratios can have different effects in your baked goods, though, and each change in the amount of a particular flour, starch, or gum can effect the texture, moisture level, mouthfeel, and taste of what you are making.
We always want you to have fun with your baking and cooking, and to make these recipes your own. Just know that if you substitute ingredients, your finished product may not be the same as ours. If you want to make substitutions and are having a hard time making it work, please comment! We would love to help you figure it out. That process is a favorite pastime around here!
You may have heard or read some negative things about xantham gum. The flour mix I use contains xantham gum, which binds everything together and creates a texture most like what we are all used to in our baked items. But it can cause some digestive discomfort for some and Bob’s Red Mill makes a version of the flour above without this gum. Typically, the amount in a recipe is so small that it doesn’t negatively effect many people. But if you or the people you are baking for are sensitive to it, feel free to use an alternative flour. Again, with the caveat that your final muffin may be a bit different than ours.
Blueberries + Muffins = Simply Delicious
These bake in a traditional metal muffin tin lined with paper liners. You can find other muffin pans made from silicone or stone, but those don’t bake quite the same and we’ve had the most success with the traditional metal pan.
Gather together your GF flour mix, some almond flour, sugar, baking powder and salt. All those go into a bowl. Whisk them together to evenly distribute everything and to break up any lumps.
Weighing your ingredients is going to be your best friend here! It is quicker, easier, makes less of a mess, and is way more accurate than using cup measurements. Here is our favorite kitchen scale for baking. You won’t regret getting one!
In a separate bowl, whisk together the eggs, almond milk, vanilla, and lemon zest. Slowly whisk in your melted and cooled butter. Go slow with it so you don’t inadvertently cook your eggs with the warm butter!
Finally, pour your wet ingredients over your dry ingredients and mix it all together. You don’t need to worry about overmixing because there is no gluten to activate and make your muffins tough.
Toss your blueberries with a tiny bit of the GF flour, the gently stir them into your muffin batter. Be careful not to smash any blueberries. The berries should be evenly distributed in the batter.
Bake up Your Gluten Free Blueberry Almond Muffins
Fill your muffin cups nearly full with a heaping 1/4-cup of the batter. You should end up with 12 muffins. Any remaining batter can be evenly distributed to the 12 cups or used to bake additional muffins.
Bake for 18 minutes or until the tops are golden and spring back when lightly touched in the center. An inserted toothpick should come out with moist crumbs attached.
For a crunchier top and slightly sweeter finish, sprinkle each muffin with coarse sugar before baking.
Serve these up for an afternoon snack or pack them in your kiddos’ lunches to instantly become mom of the year. They are great for brunch and breakfast. And are perfect with a hot cup of coffee anytime of the day.
Try them alongside our Egg Casserole with Bacon and Spinach or our Homemade Breakfast Burritos with Sausage for an amazing brunch! Add some Instant Pot Vanilla Yogurt with Buttery Maple Almond Granola and everyone will walk away talking about how impressive you are while you soak in the accolades.
Gluten-Free Almond Blueberry Muffins
- 6 ounces almond flour (2 cups plus 2 tablespoons)
- 4 ounces Bob’s Red Mill Gluten-Free Flour Mix (1 cup)
- 6 ounces granulated sugar (2/3 cup plus 2 tablespoons)
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons baking powder
- 2 large eggs at room temperature
- 6 ounces almond milk (3/4 cup), at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- 3 ounces unsalted butter (6 tablespoons), melted
- 5 ounces fresh blueberries (1 cup)
- Preheat the oven to 425 degrees F. Prepare a muffin tin by lining with paper liners or spraying with nonstick baking spray. Set aside.
- Whisk together the almond flour, GF flour, sugar, salt, and baking powder in a large bowl, making sure no lumps remain. In a separate medium bowl, whisk together the eggs, milk, vanilla, and lemon zest. Slowly whisk in the melted butter. Add the egg mixture to the flour mixture and thoroughly combine. Toss the blueberries in an additional teaspoon of the gluten-free flour, then gently stir them into the batter.
- Fill muffin cups almost full (I use a heaping 1/4 cup scoop) and bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when they are golden brown and the top springs back when lightly touched with a finger. A toothpick inserted in the center will come out with moist crumbs.
- Tip out onto a cooling rack immediately and cool completely before storing. The muffins are best the day they are baked, but will keep in an airtight container at room temperature for up to a week (they will become a bit dry after a day or two) or will keep in the freezer for up to 3 months.
- I used the Bob’s Red Mill GF Flour Mix that has xantham gum and haven’t tried it with the other version, that does not include xantham gum. You can substitute other GF flour mixes here, but because there is a wide variety of ingredients in the various mixes, your muffins may not turn out the same as ours if you substitute.
- Tossing the blueberries with a little of the flour will keep them from sinking to the bottom of your muffins while they bake.
- A metal muffin tin works well here. If you use a stone or silicone muffin tin, the cook time and rise will vary.