These gluten-free blueberry muffins are delicious and come together in just a few minutes! They also have no refined sugar!
For these blueberry muffins, I generally use small, wild, dried blueberries that I rehydrate in blueberry juice. Although I don’t let my kids drink blueberry juice (or any juice) because of the empty calories and the effect juice has on glucose levels, I do keep it on hand to make Blueberry Gummies. So, I generally make both of these recipes at the same time.
I like to use reusable silicon baking cups (as seen in the photo). If you do not have these, you will either need to grease your muffin pan or line it with paper liners. This recipe calls for a teaspoon of lemon zest, but this is totally optional. I make it with and without depending on whether I have a lemon on hand or not. It does lend a nice brightness to the recipe, so I do enjoy when I add it.
To make Gluten-free Blueberry Muffins:
- 1/4 cup coconut flour
- 1 3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 cup pastured butter, melted and cooled
- 1/4 cup maple syrup
- 1/4 cup grass-fed milk or almond milk (or other milk replacement)
- 4 large pastured eggs
- 1 teaspoon vanilla (the real deal-not imitation)
- 1 teaspoon lemon zest (optional)
- 1 cup dried wild blueberries rehydrated in juice or water OR thawed frozen blueberries
Directions for Gluten-free Blueberry Muffins:
- If using dried blueberries, add juice or water to rehydrate and let sit for about 20 minutes. Strain before using. If using frozen berries, let them thaw first.
- Preheat oven to 350 degrees.
- Mix together the liquid ingredients in a large bowl.
- Add the dry ingredients and mix well.
- Add the blueberries and stir until combined.
- Scoop about a golf ball sized amount into each muffin cup. I like to use a muffin scoop.
- Bake for about 20 minutes.
- Let rest for 10 minutes in the pan.
- Enjoy!
Gluten-free Blueberry Muffins (grain-free, no refined sugar)
Ingredients
- 1/4 cup coconut flour
- 1 3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup milk or almond milk or other milk replacement
- 4 large eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon zest optional
- 1 cup dried wild blueberries rehydrated in juice or water OR thawed frozen blueberries
Instructions
- If using dried blueberries, add juice or water to rehydrate and let sit for about 20 minutes. Strain before using. If using frozen berries, let them thaw first.
- Preheat oven to 350 degrees.
- Mix together the liquid ingredients in a large bowl.
- Add the dry ingredients and mix well.
- Add the blueberries and stir until combined.
- Scoop about a golf ball sized amount into each muffin cup. I like to use a muffin scoop.
- Bake for about 20 minutes.
- Let rest for 10 minutes in the pan.
- Enjoy!
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