25+ Irresistible Gluten-Free Berry Muffin Recipes You’ll Love

If you’re looking for a sweet, healthy, and gluten-free breakfast or snack, look no further than gluten-free berry muffins!

These muffins are the perfect balance of fruity freshness and satisfying texture, and they are easy to make.

Whether you prefer classic blueberry muffins, tart raspberry creations, or a mix of berries, these recipes have something for everyone.

With the rise of gluten-free diets, it’s essential to have recipes that don’t sacrifice flavor or texture, and these 25+ muffin recipes are all about that.

Packed with juicy berries, wholesome ingredients, and plenty of flavor, these muffins are a great way to indulge without worrying about gluten.

So, grab your muffin tin, and let’s dive into a world of delicious, gluten-free baking!

25+ Irresistible Gluten-Free Berry Muffin Recipes You’ll Love

These 25+ gluten-free berry muffin recipes are a great way to satisfy your sweet tooth while sticking to a gluten-free lifestyle.

Whether you’re enjoying them for breakfast, as a snack, or even as a light dessert, these muffins are perfect for any time of day.

The variety of berry options ensures that you’ll never get bored—blueberries, raspberries, strawberries, blackberries, and more, all packed into a soft, fluffy, and flavorful muffin.

Plus, they’re simple to make and use natural ingredients, making them a wholesome choice for you and your family.

So go ahead, experiment with different flavors, and enjoy these delicious gluten-free muffins—your taste buds will thank you!

Gluten-Free Blueberry Muffins

These classic gluten-free blueberry muffins are soft, moist, and bursting with fresh blueberries.

Made with almond flour and a touch of honey, they offer a slightly nutty flavor that pairs beautifully with the tartness of the berries.

Perfect for breakfast, snacks, or a grab-and-go treat, these muffins are both healthy and satisfying.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• ½ cup honey or maple syrup
• ½ cup unsweetened almond milk (or any milk of choice)
• ⅓ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk the eggs, honey, almond milk, coconut oil, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

These gluten-free blueberry muffins are a wholesome and flavorful treat that everyone will love.

They are naturally sweetened, easy to make, and perfect for meal prepping.

Enjoy them fresh or store them for a quick and nutritious breakfast!

Gluten-Free Raspberry Almond Muffins

These gluten-free raspberry almond muffins offer a delightful combination of sweet and tangy flavors, complemented by the nutty richness of almond flour.

They are incredibly moist, thanks to the blend of Greek yogurt and coconut oil, making them a great option for a healthy snack or dessert.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup coconut sugar or honey
• ½ cup Greek yogurt
• ⅓ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix almond flour, oat flour, baking soda, and salt.
3. In a separate bowl, whisk eggs, coconut sugar, Greek yogurt, coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until just combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Sprinkle sliced almonds on top of each muffin.
8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for a few minutes before transferring them to a wire rack.

These raspberry almond muffins are a perfect combination of texture and flavor.

The juicy raspberries provide a bright contrast to the rich almond flour base, making them a great option for anyone looking for a healthy yet indulgent gluten-free treat!

Gluten-Free Mixed Berry Muffins with Oats

These hearty and wholesome gluten-free mixed berry muffins are packed with a variety of berries, giving them a burst of fruity flavor in every bite.

The addition of gluten-free oats adds texture, making them a satisfying breakfast or snack option.

They are naturally sweetened with maple syrup and incredibly easy to make!

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• ½ cup gluten-free rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup
• ½ cup unsweetened applesauce
• ⅓ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, and blackberries)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix eggs, maple syrup, applesauce, coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the mixed berries, ensuring they are evenly distributed.
6. Divide the batter among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool for 5 minutes in the pan before transferring them to a wire rack.

These mixed berry muffins are a perfect way to start your day with a nutritious and flavorful treat.

The combination of oats and berries makes them hearty and satisfying, while the natural sweetness of maple syrup ensures they remain healthy and delicious.

Make a batch and enjoy them throughout the week!

Gluten-Free Strawberry Coconut Muffins

These gluten-free strawberry coconut muffins are light, fluffy, and bursting with sweet strawberry flavor.

The addition of shredded coconut adds a delightful tropical twist, making these muffins perfect for breakfast or an afternoon snack.

They are naturally sweetened with honey and made with coconut flour for a soft and tender texture.

Ingredients:

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• ½ teaspoon vanilla extract
• ½ cup unsweetened shredded coconut
• 1 cup fresh strawberries, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together coconut flour, baking soda, and salt.
3. In another bowl, beat the eggs, then add honey, coconut oil, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Fold in shredded coconut and chopped strawberries.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

These strawberry coconut muffins are a tropical twist on a classic treat.

The combination of coconut flour, shredded coconut, and fresh strawberries makes for a delightful texture and flavor.

Enjoy them as a nutritious breakfast or snack!

Gluten-Free Blackberry Lemon Muffins

These gluten-free blackberry lemon muffins are a bright and zesty treat, perfect for spring or summer.

The tartness of the blackberries pairs beautifully with the fresh citrusy flavor of lemon, creating a refreshing and moist muffin.

They are made with almond flour for a nutritious, protein-packed option.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs
• ½ cup coconut sugar or honey
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup blackberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, oat flour, baking powder, and salt.
3. In another bowl, mix eggs, coconut sugar, coconut oil, almond milk, lemon zest, and lemon juice.
4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in blackberries, being careful not to crush them.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

These blackberry lemon muffins are a refreshing and flavorful gluten-free treat.

The bright lemon zest enhances the sweet and tart blackberries, making them a delightful option for breakfast, brunch, or dessert!

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are a perfect balance of sweet and tart flavors.

The fresh orange zest and juice bring a citrusy brightness, while the cranberries add a tangy contrast.

Made with oat and almond flour, these muffins are hearty and naturally sweetened for a healthier twist on a classic favorite.

Ingredients:

• 1 cup gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• Zest of 1 orange
• ¼ cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix oat flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, maple syrup, coconut oil, orange zest, orange juice, and vanilla extract.
4. Combine wet and dry ingredients, stirring until just combined.
5. Gently fold in cranberries.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

These cranberry orange muffins are packed with flavor and nutrients, making them a great choice for a holiday breakfast or a year-round treat.

The natural sweetness from orange juice and maple syrup ensures they are delicious while remaining healthy!

Gluten-Free Blueberry Banana Muffins

These gluten-free blueberry banana muffins are naturally sweetened with ripe bananas and bursting with juicy blueberries.

They are soft, moist, and packed with fiber and nutrients, making them a perfect choice for a healthy breakfast or snack.

The combination of banana and blueberries creates a delicious balance of flavors in every bite.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 ripe bananas, mashed
• 2 eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mash the bananas and mix in eggs, honey, coconut oil, vanilla extract, and almond milk.
4. Gradually combine wet ingredients with dry ingredients, stirring until just combined.
5. Gently fold in blueberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

These blueberry banana muffins are a naturally sweet, healthy, and satisfying option for anyone looking for a gluten-free treat.

The banana keeps them extra moist, while the blueberries add a pop of fruity flavor.

Enjoy them warm or store them for an easy grab-and-go snack!

Gluten-Free Strawberry Lemon Poppy Seed Muffins

These bright and zesty strawberry lemon poppy seed muffins are a delightful twist on a classic recipe.

The combination of fresh strawberries, tangy lemon zest, and crunchy poppy seeds creates a muffin that is both refreshing and satisfying.

They are made with almond flour and sweetened naturally, making them a healthy and delicious option.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs
• ⅓ cup honey or maple syrup
• ⅓ cup melted coconut oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds
• ¾ cup fresh strawberries, diced

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, salt, and poppy seeds.
3. In another bowl, whisk eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Add wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in diced strawberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes before transferring them to a wire rack.

These strawberry lemon poppy seed muffins are bursting with fresh flavors and textures, making them a perfect choice for a refreshing breakfast or snack.

The poppy seeds add a delightful crunch, while the strawberries provide natural sweetness.

Give these muffins a try for a citrusy treat!

Gluten-Free Blackberry Chia Seed Muffins

These gluten-free blackberry chia seed muffins are a nutritious and fiber-rich option that combines the juicy goodness of blackberries with the health benefits of chia seeds.

They are soft, moist, and naturally sweetened with maple syrup, making them a great breakfast or post-workout snack.

The chia seeds add a fun texture and boost the nutritional value of these delicious muffins.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• 1 cup fresh or frozen blackberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, maple syrup, coconut oil, almond milk, vanilla extract, and chia seeds. Let sit for 5 minutes to allow the chia seeds to absorb liquid.
4. Combine wet and dry ingredients, stirring until just mixed.
5. Gently fold in blackberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

These blackberry chia seed muffins are a perfect blend of taste and nutrition.

The chia seeds provide extra fiber and omega-3s, making these muffins a great choice for a wholesome and delicious snack.

Enjoy them fresh or store them for a convenient, healthy treat throughout the week!

Gluten-Free Raspberry Chocolate Chip Muffins

These gluten-free raspberry chocolate chip muffins are the perfect blend of tart and sweet.

The juicy raspberries add a bright burst of flavor, while the rich dark chocolate chips create a decadent contrast.

These muffins are moist, fluffy, and naturally sweetened, making them a great choice for breakfast or dessert.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup coconut sugar or maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen raspberries
• ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, coconut sugar, coconut oil, almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Gently fold in raspberries and chocolate chips.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

These raspberry chocolate chip muffins are a perfect balance of fruitiness and indulgence.

The tart raspberries complement the rich dark chocolate, making them a delightful treat for any time of day.

Enjoy them fresh or store them for a quick snack!

Gluten-Free Mixed Berry Yogurt Muffins

These gluten-free mixed berry yogurt muffins are extra moist and fluffy, thanks to the addition of Greek yogurt.

Packed with a medley of berries, they are naturally sweet, rich in protein, and perfect for a healthy breakfast or snack.

The yogurt adds a slight tanginess that pairs beautifully with the sweetness of the berries.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• ½ cup Greek yogurt
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup mixed berries (blueberries, raspberries, and strawberries)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix eggs, Greek yogurt, honey, coconut oil, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Gently fold in mixed berries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

These mixed berry yogurt muffins are soft, flavorful, and packed with healthy ingredients.

The Greek yogurt ensures they stay moist, while the mixed berries add bursts of fruity goodness.

Enjoy them for breakfast or as a satisfying afternoon snack!

Gluten-Free Cranberry Walnut Muffins

These gluten-free cranberry walnut muffins are a delicious combination of tart cranberries and crunchy walnuts.

They have a slightly nutty, earthy flavor and are naturally sweetened with maple syrup.

These muffins are a great option for fall and winter but can be enjoyed year-round!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ cup fresh or dried cranberries
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix eggs, maple syrup, coconut oil, almond milk, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Fold in cranberries and walnuts.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

These cranberry walnut muffins are a perfect mix of tart, sweet, and nutty flavors.

The combination of cranberries and walnuts provides a great texture, making them a satisfying gluten-free treat.

Enjoy them with a cup of tea or coffee for a cozy snack!

Gluten-Free Blueberry Almond Muffin

These gluten-free blueberry almond muffins have a nutty, rich flavor with bursts of juicy blueberries in every bite.

Made with almond flour and sweetened naturally with honey, they are moist, fluffy, and full of wholesome ingredients.

Perfect for breakfast or an afternoon treat!

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup honey or maple syrup
• ⅓ cup melted coconut oil
• ½ teaspoon almond extract
• ½ cup unsweetened almond milk
• ¾ cup fresh or frozen blueberries
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, honey, coconut oil, almond extract, and almond milk.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in blueberries and sliced almonds.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These blueberry almond muffins are light yet satisfying, with a perfect balance of nuttiness and sweetness.

The almond extract enhances the flavor, making them an elegant and nutritious treat!

Gluten-Free Strawberry Oat Muffins

These gluten-free strawberry oat muffins are hearty, naturally sweet, and packed with fiber.

Using gluten-free oats and fresh strawberries, they make a great breakfast or snack while keeping you full and energized.

The texture is soft, slightly chewy, and absolutely delicious!

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup whole gluten-free oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup mashed banana or applesauce
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• ½ teaspoon vanilla extract
• ¾ cup diced fresh strawberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, oats, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, mashed banana (or applesauce), honey, coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Gently fold in diced strawberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before serving.

These strawberry oat muffins are a wholesome and naturally sweetened option, perfect for breakfast or as a quick snack.

The combination of oats and strawberries makes them hearty and delicious without being too heavy.

Gluten-Free Raspberry Lemon Coconut Muffins

These gluten-free raspberry lemon coconut muffins are a tropical-inspired treat, combining tart raspberries with bright lemon zest and a hint of coconut.

They are moist, flavorful, and naturally sweetened, making them a perfect morning or afternoon pick-me-up!

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Zest of 1 lemon
• 2 eggs
• ½ cup honey or maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened coconut milk
• ¾ cup fresh or frozen raspberries
• ¼ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, mix eggs, honey, coconut oil, and coconut milk.
4. Gradually combine the wet and dry ingredients, stirring until just combined.
5. Gently fold in raspberries and shredded coconut.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

These raspberry lemon coconut muffins offer a refreshing combination of flavors, with the tartness of raspberries balanced by the tropical notes of coconut and lemon.

They’re a light yet satisfying gluten-free treat that you’ll love!

Gluten-Free Blackberry Orange Muffins

These gluten-free blackberry orange muffins are bursting with citrusy brightness and juicy blackberries.

The orange zest adds a refreshing tang that pairs beautifully with the sweetness of the blackberries.

These muffins are moist, flavorful, and perfect for a morning treat or snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Zest of 1 orange
• ½ cup fresh orange juice
• 2 eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen blackberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and orange zest.
3. In another bowl, mix eggs, orange juice, honey, coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, stirring until just combined.
5. Gently fold in blackberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

These blackberry orange muffins are a refreshing twist on traditional berry muffins, with a zesty citrus kick and juicy fruit flavor.

Enjoy them warm for a delightful start to your day!

Gluten-Free Blueberry Coconut Muffins

These gluten-free blueberry coconut muffins are soft, moist, and packed with tropical flavors.

The combination of shredded coconut and fresh blueberries creates a delightful texture, while coconut milk keeps them extra tender.

They’re naturally sweetened and a perfect healthy snack.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ⅓ cup honey or maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened coconut milk
• ¾ cup fresh or frozen blueberries
• ¼ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, honey, coconut oil, and coconut milk.
4. Gradually mix the wet and dry ingredients until just combined.
5. Gently fold in blueberries and shredded coconut.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These blueberry coconut muffins have a wonderful tropical flavor with bursts of juicy blueberries.

The coconut adds a subtle sweetness and a light crunch, making these muffins a fun and delicious gluten-free treat.

Gluten-Free Cranberry Apple Muffins

These gluten-free cranberry apple muffins are a cozy and flavorful treat, combining tart cranberries with sweet apples and warm cinnamon.

They’re naturally sweetened, moist, and perfect for fall or winter, but delicious year-round!

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ½ cup applesauce
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh or dried cranberries
• ½ cup diced apple

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix eggs, applesauce, honey, coconut oil, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Gently fold in cranberries and diced apples.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before serving.

These cranberry apple muffins are a delicious blend of sweet and tart flavors with warm cinnamon spice.

They’re a great gluten-free option for a comforting breakfast or snack, especially during the colder months!

Gluten-Free Cherry Vanilla Muffins

These gluten-free cherry vanilla muffins are sweet, moist, and bursting with juicy cherries.

The addition of vanilla enhances their natural sweetness, creating a delicious and aromatic treat. Perfect for breakfast, a snack, or even dessert!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen cherries, pitted and chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, maple syrup, coconut oil, almond milk, and vanilla extract.
4. Gradually combine wet and dry ingredients, stirring until just combined.
5. Gently fold in chopped cherries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before serving.

These cherry vanilla muffins are soft, flavorful, and naturally sweet.

The cherries add bursts of fruity goodness, while the vanilla creates a comforting aroma.

Enjoy them fresh with a cup of tea or coffee!

Gluten-Free Strawberry Lemon Poppy Seed Muffins

A fresh and tangy take on a classic, these gluten-free strawberry lemon poppy seed muffins are light, fluffy, and packed with citrusy goodness.

The combination of strawberries, lemon zest, and poppy seeds makes them both visually appealing and delicious!

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Zest of 1 lemon
• 2 eggs
• ½ cup honey or maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ cup fresh strawberries, diced
• 1 tablespoon poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, mix eggs, honey, coconut oil, almond milk, and vanilla extract.
4. Gradually mix the wet and dry ingredients until just combined.
5. Gently fold in strawberries and poppy seeds.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These strawberry lemon poppy seed muffins are a bright and flavorful treat.

The tart lemon zest and sweet strawberries create a perfect balance, while the poppy seeds add a slight crunch.

A refreshing and satisfying gluten-free option!

Gluten-Free Blueberry Cinnamon Streusel Muffins

These gluten-free blueberry cinnamon streusel muffins combine warm cinnamon spice with juicy blueberries and a crunchy streusel topping.

They’re soft, moist, and perfect for a cozy breakfast or snack.

The streusel adds an irresistible sweet crunch on top!

Ingredients:

Muffins:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ½ cup honey or maple syrup
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen blueberries

Streusel Topping:

• ¼ cup almond flour
• 2 tablespoons coconut sugar
• ½ teaspoon cinnamon
• 2 tablespoons melted coconut oil

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix eggs, honey, coconut oil, almond milk, and vanilla extract.
4. Gradually mix the wet and dry ingredients until just combined.
5. Gently fold in blueberries.
6. In a small bowl, mix streusel ingredients until crumbly.
7. Spoon muffin batter into muffin cups, filling each about ¾ full. Sprinkle with streusel topping.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool before serving.

These blueberry cinnamon streusel muffins are the perfect combination of warm spice, juicy fruit, and a crunchy topping.

The cinnamon streusel takes them to the next level, making them a delicious gluten-free breakfast or snack!

Gluten-Free Raspberry Almond Muffins

These gluten-free raspberry almond muffins have a perfect balance of tart raspberries and nutty almond flavor.

They’re light, fluffy, and naturally sweetened, making them a great choice for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon almond extract
• 2 eggs
• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• ¾ cup fresh or frozen raspberries
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, maple syrup, coconut oil, almond milk, and almond extract.
4. Gradually mix the wet and dry ingredients until just combined.
5. Gently fold in raspberries and sliced almonds.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These raspberry almond muffins are a delightful combination of sweet and tart flavors with a nutty crunch.

They are naturally gluten-free and full of wholesome ingredients, making them a great treat any time of the day!

Gluten-Free Mixed Berry Yogurt Muffins

These gluten-free mixed berry yogurt muffins are extra moist and tender thanks to the addition of Greek yogurt.

Packed with a variety of berries, they’re a nutritious and delicious way to start the day!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• ½ cup plain Greek yogurt
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup mixed berries (blueberries, raspberries, blackberries)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix eggs, Greek yogurt, honey, coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Gently fold in the mixed berries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before serving.

These mixed berry yogurt muffins are soft, moist, and packed with fruity goodness.

The yogurt adds a rich texture and boosts the protein content, making these muffins both delicious and satisfying!

Gluten-Free Blackberry Maple Muffins

These gluten-free blackberry maple muffins combine the natural sweetness of maple syrup with the tartness of blackberries for a perfectly balanced flavor.

They are moist, fluffy, and naturally gluten-free, making them an excellent snack or breakfast option.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup pure maple syrup
• ⅓ cup melted coconut oil
• ½ teaspoon vanilla extract
• ½ cup unsweetened almond milk
• ¾ cup fresh or frozen blackberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, maple syrup, coconut oil, vanilla extract, and almond milk.
4. Gradually mix the wet and dry ingredients until just combined.
5. Gently fold in blackberries.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool before serving.

These blackberry maple muffins are naturally sweetened and full of juicy blackberries.

The maple syrup enhances their flavor, giving them a warm and comforting taste. They’re a must-try gluten-free treat!