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to die for blueberry muffins
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To Die For Blueberry Muffins

These Gluten Free Blueberry Muffins are truly amazing! These To Die For Blueberry Muffins are all you'll need for your next breakfast or brunch.
Prep Time15 mins
Cook Time30 mins
Course: Muffins
Servings: 12 -15 muffins
Calories: 281kcal
Author: Dalya Rubin

Ingredients

  • 1 cup *Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 cup almond flour
  • ½ cup tapioca starch
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup granulated sugar
  • ½ or ¾ cup *LIGHT brown sugar depends on your sweetness preference
  • ¼ teaspoon salt
  • 1 cup full fat oat milk*
  • 4 tablespoons unsalted plant based butter* melted
  • 4 tablespoons canola or vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 8 oz blueberries about 1 ¼ cups

Instructions

  • Preheat the oven to 400°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray. 
  • In a large bowl, whisk together the gluten-free flour, almond flour, tapioca, baking powder, baking soda, granulated sugar, brown sugar and salt. Mix until well combined. 
  • Use your rubber spatula or spoon to make a well in the center of the dry ingredients. Add oat milk, butter, oil, eggs, and vanilla extract. Mix until a batter forms. 
  • Fold in blueberries until combined. 
  • Scoop about ⅓ cup batter into each muffin liner. You may have extra batter at the end to make an additional 2-3 muffins; cook later or add to a second pan if you have. 
  • Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for an additional 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. 
  • Allow muffins to cool before popping out of the pan and eating or storing. 

Notes

  • Bob’s Red Mill Gluten Free 1 to 1 Baking Flour - You can use an alternative brand gluten free 1 to 1 baking flour, but I've only tested this recipe with the Bob's Red Mill version.
  • I prefer Light Brown Sugar in this recipe, opposed to Dark Brown Sugar, because it makes for a muffin lighter in color - more visually appealing, but both delicious!
  • Full Fat Oat Milk - If you don't have access to this, you can use almond milk or any other dairy-free alternative. If you eat dairy, feel free to swap for Whole Milk.
  • Plant Based Better - If you eat dairy, feel free to swap for regular unsalted butter.

Nutrition

Serving: 1Muffin | Calories: 281kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 300mg | Potassium: 52mg | Fiber: 3g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg