33+ Delicious Gluten-Free Blueberry Muffin Recipes for Every Occasion

If you’re a fan of sweet, fruity muffins but need to avoid gluten, you’re in for a treat!

Blueberry muffins are a classic favorite, and with the increasing popularity of gluten-free baking, there’s never been a better time to explore different ways to enjoy this beloved snack.

Whether you’re gluten-sensitive, following a gluten-free lifestyle, or simply looking for new and exciting muffin recipes, we’ve gathered a collection of 33+ gluten-free blueberry muffin recipes that will satisfy all your cravings.

From fluffy and light to rich and indulgent, these recipes feature a variety of ingredients—from coconut flour to almond flour and everything in between.

You’ll find muffins with added ingredients like nuts, coconut, lemon zest, and even chocolate chips, all infused with the sweet burst of blueberries.

No matter what flavor profile you prefer, there’s a gluten-free blueberry muffin recipe here for everyone!

So, grab your baking tools, and let’s dive into this roundup of mouthwatering gluten-free blueberry muffin recipes that are guaranteed to leave you with a smile!

33+ Delicious Gluten-Free Blueberry Muffin Recipes for Every Occasion

No matter which recipe you choose, you can be confident that each of these 33+ gluten-free blueberry muffin recipes is crafted to bring you the perfect balance of flavor, texture, and nutrition.

Whether you’re baking for breakfast, a snack, or a special occasion, these muffins are sure to impress your friends and family with their light and fluffy texture, sweet blueberry bursts, and gluten-free goodness.

These recipes allow you to enjoy the simple pleasures of a fresh, warm muffin without worrying about gluten.

With so many unique variations to choose from, you can experiment with different flavors, fillings, and ingredients to find your new favorite muffin recipe.

Gluten-Free Blueberry Muffins

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

They are made with a combination of gluten-free flour and almond flour, which gives them a rich texture and slightly nutty flavor.

Perfect for breakfast or a mid-day snack, these muffins are simple to make and always a crowd-pleaser.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are a great way to start your day with a healthy, gluten-free option that doesn’t sacrifice flavor or texture.

The almond flour adds a subtle richness that complements the natural sweetness of the blueberries, and the maple syrup gives them just the right touch of sweetness.

Enjoy them fresh from the oven or as a snack throughout the week.

Dairy-Free & Gluten-Free Lemon-Blueberry Muffins

These lemon-blueberry muffins are the perfect combination of fresh blueberries and bright, citrusy lemon.

Made without dairy or gluten, they’re a delightful, light treat that’s bursting with flavor.

These muffins are perfect for a spring brunch or as a refreshing snack on a warm day.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar (or your preferred sweetener)
• 2 large eggs
• ¼ cup coconut oil, melted
• ½ cup almond milk (or any dairy-free milk)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them apart.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These dairy-free and gluten-free lemon-blueberry muffins are a fantastic option for those with dietary restrictions, offering a light, fluffy texture and a fresh burst of flavor.

The lemon adds a zesty kick that pairs perfectly with the sweet, juicy blueberries.

These muffins are perfect for those who want a lighter, fresher muffin without sacrificing taste.

Vegan Gluten-Free Blueberry Muffins with Oats

These vegan and gluten-free blueberry muffins are hearty, wholesome, and packed with nutrition.

The addition of oats gives them a satisfying texture, while the bananas provide natural sweetness.

A great option for a healthy breakfast or snack, these muffins are sure to please both vegans and non-vegans alike.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas, mashed
• ¼ cup maple syrup
• ½ cup almond milk (or any plant-based milk)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a blender or food processor, pulse the oats until they form a coarse flour-like texture.
3. In a large mixing bowl, combine the oat flour, gluten-free flour, baking powder, baking soda, and salt.
4. In another bowl, whisk together the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, being careful not to break them up.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 20-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These vegan and gluten-free blueberry muffins are perfect for anyone looking for a healthier option that doesn’t skimp on flavor.

The oats give the muffins a hearty texture, while the bananas add moisture and sweetness without needing any refined sugar.

These muffins are satisfying, naturally sweetened, and packed with nutrients.

Almond Flour & Coconut Flour Gluten-Free Blueberry Muffins

These almond and coconut flour-based gluten-free blueberry muffins are a perfect combination of rich, nutty flavors and a soft, moist texture.

The use of almond and coconut flour makes them incredibly moist and naturally gluten-free while providing a boost of healthy fats.

They’re a great option for those who want a nutrient-packed, delicious treat.

Ingredients:

• 1 cup almond flour
• ½ cup coconut flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, almond milk, and vanilla extract together until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being cautious not to break them up.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

These almond and coconut flour muffins are wonderfully moist and flavorful, with a slightly nutty taste that pairs perfectly with the sweet, juicy blueberries.

The combination of almond flour and coconut flour gives them a satisfying texture and makes them a great option for those looking for a low-carb, gluten-free treat.

Healthy Gluten-Free Blueberry Banana Muffins

These healthy gluten-free blueberry banana muffins are soft, flavorful, and packed with nutrients.

The ripe bananas provide natural sweetness and moisture, making these muffins a healthy choice without the need for refined sugar.

With a touch of cinnamon and vanilla, they’re perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp cinnamon
• ¼ tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These healthy gluten-free blueberry banana muffins are moist, fluffy, and naturally sweetened with bananas and maple syrup.

The cinnamon adds a warm, comforting flavor that pairs beautifully with the blueberries.

These muffins are ideal for anyone looking for a wholesome, nutritious snack without sacrificing flavor.

Coconut Oil & Yogurt Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are made with coconut oil and yogurt, creating a light, fluffy texture with a rich, moist crumb.

The yogurt adds a tangy flavor that balances the sweetness of the blueberries, while the coconut oil provides healthy fats and a subtle coconut undertone.

They’re perfect for those looking for a dairy-rich, gluten-free treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• ½ cup plain Greek yogurt
• 2 large eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These coconut oil and yogurt gluten-free blueberry muffins are soft, moist, and flavorful, with a subtle coconut aroma from the coconut oil.

The yogurt adds a tangy note, making them a bit richer and more satisfying.

They’re perfect for those who enjoy a slightly more decadent muffin without the gluten.

Cinnamon Streusel Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins come with a delicious cinnamon streusel topping, offering the perfect balance of sweet, spiced flavor.

The muffins themselves are light and fluffy, with a hint of vanilla and fresh blueberries in every bite.

The cinnamon streusel adds a crunchy, sweet finish, making these muffins an irresistible treat for any occasion.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 cup coconut sugar (or brown sugar)
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• ½ cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

For the Streusel Topping:

• ¼ cup gluten-free all-purpose flour
• ¼ cup coconut sugar (or brown sugar)
• 1 tsp ground cinnamon
• 3 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk the eggs, applesauce, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the blueberries.
5. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
6. In a small bowl, combine the ingredients for the streusel topping, mixing until crumbly. Sprinkle the streusel mixture on top of each muffin.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring to a wire rack to cool completely.

These cinnamon streusel gluten-free blueberry muffins are a delightful treat that combines the sweetness of blueberries with a crunchy, cinnamon-sugar topping.

They are perfect for a special breakfast, brunch, or any time you’re craving a sweet snack with a little extra texture and flavor.

Zucchini & Blueberry Gluten-Free Muffins

These zucchini and blueberry gluten-free muffins are a healthy, delicious option packed with both veggies and fruit.

The zucchini helps keep the muffins moist and adds a subtle flavor, while the blueberries provide a burst of sweetness in every bite.

A perfect choice for those looking for a nutritious and satisfying snack or breakfast.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, grated zucchini, maple syrup, melted coconut oil, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
8. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

These zucchini and blueberry muffins are a wonderful way to incorporate more vegetables into your diet without sacrificing taste.

The zucchini adds moisture and nutrients, while the blueberries provide a natural sweetness that pairs perfectly with the cinnamon.

They’re a great gluten-free option for a wholesome breakfast or snack.

Pumpkin Spice Gluten-Free Blueberry Muffins

These pumpkin spice gluten-free blueberry muffins are the perfect autumn-inspired treat, combining the warmth of pumpkin spice with the fresh sweetness of blueberries.

They’re soft, moist, and packed with flavor, making them ideal for fall or any time you’re craving a seasonal muffin with a twist.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup canned pumpkin puree
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These pumpkin spice gluten-free blueberry muffins are a delightful twist on the classic muffin, with the warm, comforting spices of fall paired with juicy, sweet blueberries.

The pumpkin puree adds moisture and a slight earthiness, while the spices create a cozy, flavorful muffin that’s perfect for any season.

Maple Pecan Gluten-Free Blueberry Muffins

These maple pecan gluten-free blueberry muffins are rich, nutty, and bursting with flavor.

The natural sweetness of maple syrup complements the earthy, crunchy pecans, while the blueberries add a burst of juicy freshness.

Perfect for breakfast or an afternoon snack, these muffins are an indulgent yet gluten-free treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chopped pecans
• 1 cup fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. Stir in the chopped pecans and blueberries, ensuring they are evenly distributed.
4. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These maple pecan gluten-free blueberry muffins are a delicious combination of flavors that will leave you craving more.

The pecans add crunch and depth, while the blueberries keep the muffins light and fresh.

The maple syrup provides a natural sweetness, making these muffins the perfect choice for a satisfying snack or breakfast.

Chia Seed & Blueberry Gluten-Free Muffins

These chia seed and blueberry gluten-free muffins are packed with nutrition, flavor, and texture.

The chia seeds add a delightful crunch while boosting the muffins with omega-3s and fiber.

The blueberries provide a burst of natural sweetness, making these muffins a nourishing choice for any time of day.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp chia seeds
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and chia seeds.
3. Gently fold in the blueberries, being careful not to break them apart.
4. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These chia seed and blueberry gluten-free muffins are not only delicious but also packed with health benefits.

The chia seeds provide fiber, omega-3s, and antioxidants, while the blueberries add a burst of flavor.

They’re a perfect, wholesome choice for anyone looking to boost their breakfast or snack options with a gluten-free, nutrient-dense muffin.

Coconut Flour & Blueberry Muffins with Flaxseed

These coconut flour and blueberry muffins with flaxseed are light, airy, and packed with healthy fats and fiber.

The flaxseed adds an extra boost of omega-3s, while the coconut flour creates a soft, slightly sweet base.

With the addition of fresh blueberries, these muffins are both nutritious and delicious, making them a great option for any gluten-free eater.

Ingredients:

• 1 cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp ground flaxseed
• 2 large eggs
• ¼ cup maple syrup
• ½ cup unsweetened almond milk (or any dairy-free milk)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the coconut flour, baking powder, baking soda, salt, and ground flaxseed.
3. In another bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth. The batter will be thick.
5. Gently fold in the blueberries, being careful not to break them apart.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These coconut flour and blueberry muffins with flaxseed are a fantastic way to enjoy a nutrient-packed, gluten-free treat.

The coconut flour keeps the muffins soft and light, while the flaxseed adds healthy fats and fiber.

The blueberries provide natural sweetness, making these muffins a healthy and delicious option for breakfast or a snack.

Lemon Poppy Seed Gluten-Free Blueberry Muffins

These lemon poppy seed gluten-free blueberry muffins offer a refreshing twist with the bright zest of lemon and the delightful crunch of poppy seeds.

The blueberries complement the citrusy flavor, while the combination of lemon and poppy seeds adds a sophisticated touch to these soft, moist muffins.

They’re perfect for a spring breakfast or a light snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 tsp lemon zest
• 2 large eggs
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and lemon juice (if using).
4. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to overmix.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These lemon poppy seed gluten-free blueberry muffins offer a delightful combination of tangy lemon, nutty poppy seeds, and sweet blueberries.

The texture is soft and moist, with a citrusy freshness that makes them an ideal treat for spring or summer.

Coconut Milk & Blueberry Gluten-Free Muffins

These coconut milk and blueberry gluten-free muffins are rich, soft, and packed with the sweet, tropical flavor of coconut milk.

The blueberries provide a burst of juiciness, while the coconut milk adds a velvety texture and a subtle coconut flavor.

Perfect for those who want a comforting, gluten-free treat with a tropical twist.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup maple syrup
• ½ cup canned coconut milk (full-fat)
• ¼ cup coconut oil, melted
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, coconut milk, coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These coconut milk and blueberry gluten-free muffins are a rich and tropical twist on a classic recipe.

The coconut milk gives the muffins a creamy texture, while the blueberries add sweetness and freshness.

These muffins are perfect for anyone who loves coconut flavors in their baked goods.

Carrot & Blueberry Gluten-Free Muffins

These carrot and blueberry gluten-free muffins are a healthy and vibrant option that combines the sweetness of blueberries with the earthiness of carrots.

Packed with nutrients, they are naturally sweetened with maple syrup and are a great option for breakfast, a midday snack, or even a light dessert.

The carrots provide a boost of fiber, while the blueberries add antioxidants and burst of flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup finely grated carrots (about 2 medium carrots)
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and 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. Stir in the grated carrots and blueberries, mixing them into the dry ingredients until well distributed.
4. In another bowl, whisk the eggs, maple syrup, melted coconut oil, applesauce, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These carrot and blueberry gluten-free muffins are a flavorful, nutrient-packed option for those who want a healthy yet indulgent treat.

The sweetness of the carrots and blueberries creates a perfect balance, and the muffins are moist and tender.

Almond Flour & Blueberry Muffins

These almond flour and blueberry gluten-free muffins are a low-carb, protein-packed treat that’s light and tender.

The almond flour creates a moist and rich texture, while the blueberries add natural sweetness and antioxidants.

Perfect for those looking for a more nutrient-dense muffin, these muffins are naturally gluten-free and make for a satisfying breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries, making sure they are evenly distributed.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These almond flour and blueberry muffins are a great way to enjoy a gluten-free muffin with added protein and healthy fats.

The almond flour gives them a rich, moist texture, while the blueberries add sweetness and flavor.

These muffins are a perfect option for anyone on a low-carb or paleo diet.

Apple Cinnamon Gluten-Free Blueberry Muffins

These apple cinnamon gluten-free blueberry muffins combine the warm flavors of cinnamon and sweet apples with the fresh burst of blueberries.

Perfectly spiced and moist, they offer a comforting balance of sweetness and warmth, making them ideal for breakfast or a cozy snack.

These muffins are an irresistible fusion of flavors that will have you reaching for more.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup finely diced apple (about 1 medium apple)
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. Stir in the diced apples and blueberries, making sure they are evenly distributed in the dry ingredients.
4. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These apple cinnamon gluten-free blueberry muffins are the perfect autumn-inspired treat.

The cinnamon and apple combo pairs beautifully with the sweetness of the blueberries, making them a comforting choice any time of year.

These muffins are soft, flavorful, and full of wholesome ingredients.

Oatmeal & Blueberry Gluten-Free Muffins

These oatmeal and blueberry gluten-free muffins are hearty, nutritious, and full of flavor.

The oats add a chewy texture, while the blueberries provide bursts of sweetness.

Sweetened with honey and made with wholesome ingredients, these muffins are a great choice for a filling breakfast or an energy-boosting snack.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened almond milk (or any dairy-free milk)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free oats, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the eggs, honey or maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These oatmeal and blueberry gluten-free muffins are hearty and wholesome, with the oats adding texture and the blueberries providing sweet bursts of flavor.

They are filling, nutritious, and perfect for anyone seeking a heartier muffin option.

Banana Nut Gluten-Free Blueberry Muffins

These banana nut gluten-free blueberry muffins are a delicious combination of sweet bananas, crunchy nuts, and juicy blueberries.

The bananas lend natural sweetness and moisture, while the nuts add texture and a rich, nutty flavor.

Together, they create a wholesome muffin that’s perfect for breakfast or a snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 ripe bananas, mashed
• ½ cup chopped walnuts or pecans
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mash the bananas until smooth, then whisk in the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped nuts and blueberries, making sure not to break up the berries.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana nut gluten-free blueberry muffins are a perfect balance of flavors and textures.

The bananas bring natural sweetness and moisture, while the nuts add crunch, and the blueberries offer juicy bursts of flavor.

Together, they make a satisfying and delicious muffin that’s perfect for any time of day.

Banana nut gluten-free blueberry muffins are an excellent both sweetness and texture in every bite.

Chia Coconut Gluten-Free Blueberry Muffins

These chia coconut gluten-free blueberry muffins are a light and nourishing treat with a tropical twist.

The chia seeds add a healthy dose of omega-3s and fiber, while the coconut provides richness and natural sweetness.

The blueberries add bursts of juiciness to every bite, making these muffins a refreshing and satisfying option.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp chia seeds
• ½ cup shredded unsweetened coconut
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, chia seeds, and shredded coconut.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These chia coconut gluten-free blueberry muffins are full of flavor and texture, with the chia seeds providing a nutritious boost and the coconut adding a rich, tropical flavor.

The blueberries give the muffins a pop of sweetness, making them an ideal snack or breakfast treat.

Pumpkin Spice Gluten-Free Blueberry Muffins

These pumpkin spice gluten-free blueberry muffins are the perfect fall treat, combining the warm, comforting spices of pumpkin spice with the fresh burst of blueberries.

The pumpkin puree adds moisture and a slight sweetness, while the pumpkin spice gives the muffins a cozy, spiced flavor.

These muffins are great for breakfast, dessert, or any time of the day when you want something cozy and flavorful.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin spice
• ¼ tsp salt
• 1 cup pumpkin puree
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, pumpkin spice, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice gluten-free blueberry muffins are a warm, comforting treat with the perfect balance of spices and sweetness.

The pumpkin puree adds moisture and richness, while the blueberries provide bursts of flavor.

These muffins are perfect for enjoying on a crisp fall morning or any time you want a cozy, spiced muffin.

Maple Pecan Gluten-Free Blueberry Muffins

These maple pecan gluten-free blueberry muffins offer a wonderful balance of sweet maple syrup, crunchy pecans, and juicy blueberries.

The rich flavor of maple syrup and the earthy crunch of pecans come together beautifully, while the blueberries add natural sweetness and a burst of freshness.

These muffins are perfect for a cozy morning or as a snack to satisfy your sweet cravings.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ cup chopped pecans
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and 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. Stir in the chopped pecans and blueberries, making sure they are evenly distributed.
4. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These maple pecan gluten-free blueberry muffins are the perfect balance of sweet and nutty, with a delightful crunch from the pecans and a burst of juicy blueberries.

The maple syrup gives the muffins a rich, caramelized sweetness, making them a perfect breakfast or snack.

Cranberry Blueberry Gluten-Free Muffins

These cranberry blueberry gluten-free muffins are a perfect combination of tart cranberries, sweet blueberries, and a lightly spiced batter.

The cranberries add a tangy contrast to the blueberries’ sweetness, making for a delicious and refreshing muffin.

Ideal for the winter season or any time you want a burst of fruity flavor in a gluten-free muffin.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ cup fresh cranberries (or frozen)
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and 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. Add the fresh cranberries and blueberries, stirring to combine them into the dry ingredients.
4. In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These cranberry blueberry gluten-free muffins have a lovely tart-sweet balance, with the cranberries adding a refreshing tang and the blueberries bringing sweetness.

The spices add warmth, making them a perfect treat for the colder months.

Ginger Peach Gluten-Free Blueberry Muffins

These ginger peach gluten-free blueberry muffins bring together the warm spice of ginger with the sweetness of ripe peaches and blueberries.

The combination of these flavors is perfect for summer or any time you want a light and flavorful muffin.

The ginger adds a hint of warmth, while the peaches and blueberries give the muffins a fruity and refreshing taste.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• 1 large ripe peach, peeled and diced
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground ginger.
3. Stir in the diced peaches and blueberries, ensuring that they are evenly distributed in the dry ingredients.
4. In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir gently until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These ginger peach gluten-free blueberry muffins are a refreshing and flavorful treat with a bit of spice from the ginger and sweetness from the peaches and blueberries.

They are light, moist, and perfect for breakfast or an afternoon snack.

Lemon Coconut Gluten-Free Blueberry Muffins

These lemon coconut gluten-free blueberry muffins are a light and refreshing treat that combine the zing of fresh lemon zest with the richness of shredded coconut and the natural sweetness of blueberries.

The combination of citrus and coconut makes for a vibrant, tropical-inspired muffin that’s perfect for breakfast or as a snack throughout the day.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shredded unsweetened coconut
• Zest of 1 lemon
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, shredded coconut, and lemon zest.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These lemon coconut gluten-free blueberry muffins are bright and full of flavor, with the coconut adding a pleasant richness and the lemon bringing a refreshing citrus kick.

The blueberries offer natural sweetness, making these muffins the perfect balance of tart, sweet, and savory.

Chocolate Chip Gluten-Free Blueberry Muffins

If you love the combination of chocolate and blueberries, these gluten-free chocolate chip blueberry muffins are a dream come true.

With chunks of dairy-free chocolate and sweet blueberries, these muffins are indulgent yet wholesome.

They’re perfect for satisfying your sweet tooth while still being gluten-free.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dairy-free chocolate chips
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Stir in the chocolate chips and blueberries, making sure they are evenly distributed.
4. In another bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These chocolate chip gluten-free blueberry muffins are the perfect combination of sweet, rich, and fruity.

The chocolate chips melt into the muffin batter, while the blueberries burst with flavor in every bite.

These muffins are a perfect way to indulge without straying from your gluten-free lifestyle.

Coconut Flour Blueberry Muffins

These coconut flour blueberry muffins are incredibly soft, moist, and packed with flavor.

Coconut flour is a great gluten-free alternative, and it gives these muffins a rich texture and a slightly sweet, nutty flavor.

Combined with the burst of blueberries, these muffins are both wholesome and indulgent.

Ingredients:

• 1 cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 4 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the coconut flour, baking powder, baking soda, and salt.
3. Gently fold in the blueberries, ensuring they are evenly distributed.
4. In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thicker than traditional muffin batters due to the coconut flour.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These coconut flour blueberry muffins are a perfect option for anyone who enjoys the richness of coconut flour.

The muffins are soft, moist, and packed with fresh blueberries that offer a burst of sweetness in every bite.