Holiday Gluten-Free Healthy Blueberry Muffins
Delightful gluten-free blueberry muffins that are light, moist, and easy to make. Perfect for breakfast or as a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup coconut sugar or maple syrup
- ½ cup unsweetened applesauce
- ½ cup almond milk (or any non-dairy milk)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or grease it with a little coconut oil.
- Mix the gluten-free flour, coconut sugar, baking powder, and salt in a mixing bowl. Whisk until well blended.
- Combine the applesauce, almond milk, melted coconut oil, and vanilla extract in another bowl. Whisk until smooth and combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack.
Notes
Ensure to use a certified gluten-free blend for best results. Substitute coconut sugar with maple syrup if you prefer liquid sweeteners. Frozen blueberries can be used without thawing.