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.
Servings: 12 -15 muffins
Calories: 281kcal
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