The secret in these low fat gluten-free blueberry muffins (aside from bursts of JUICY blueberries!) is apple sauce to give them rich, moist texture! These light muffins make the perfect delicate treat for morning breakfast or brunch.
These beautiful blueberry flavored muffins are a must for busy mornings and a great way to use up seasonal blueberries! It's a family favorite gluten free blueberry muffin recipe that doesn't contain dairy, gluten, or nuts but still holds loads of flavor and moisture without drying out. Seriously, I have left them out on the counter (stored properly in an airtight container) for up to 3 days and they really hold their moisture all 3 days almost just as well as the first day they were baked. The addition of apple sauce or yogurt does that to most gluten-free baked goods.
WHY MAKE THESE BLUEBERRY MUFFINS
- blueberries are low in calories and rich in antioxidants to help fight free radicals and disease – their dark rich blueish purple hue provides loads of antioxidants to help prevent and protect the cells from damage that causes aging and disease, such as cancer. Blueberries are also rich in fiber, vitamin c, manganese and vitamin k [source].
- natural sugars – these muffins are naturally sweetened with coconut sugar, apple sauce and blueberries – forget anything processed!
- gluten free blueberry muffins are a wonderful way to use up fresh picked seasonal blueberries – anytime we go blueberry picking we always come home and make blueberry muffins, or sprinkle them into them into salads or over chia seed pudding to serve in the morning. If your blueberries are abundant and going to spoil, then add them into baked goods!
- free of gluten and dairy – many times if you take out the gluten and dairy from baked goods they can dry out quickly. These blueberry muffins have the perfect formula to keep them moist for days without needing them in the ingredients.
- fun and easy for kids to make – kids can get involved mixing the ingredients, baking, and eating the blueberries along the way.
WHAT INGREDIENTS GO INTO THIS MUFFIN RECIPE
- gluten free flour & tapioca flour – I like to use gluten-free flour and blend a little bit of tapioca flour into the batter. It makes the ration in these muffins perfect with incredibly fluffy texture.
- coconut sugar – coconut sugar is used since it is a natural sugar and is not processed. I don't use white sugar in my baking (although it is used in my cookbooks, not by my choice but to make the books universal to everyone and to focus simply on food allergies. There are variations in my books to use my alternative preferred sugars though.) . If you need to substitute it here you may in equal amounts use white (ahhh, I'm cringing!) or organic sugar which is not as processed as white.
- salt, vanilla extract, lemon zest, and baking soda – these are the flavors and leavening agents used to help the blueberry muffins rise.
- eggs and apple sauce – are used to help bind the muffins and keep them moist and fluffy. I have not tried an egg substitute. If you do please let me know how it turns out so I can make note to share!
- olive oil – provides moisture without saturated fat. You can also use avocado oil as well.
- fresh blueberries – the heart of these muffins. This fruit filled muffin recipe can also be used with any fruit. The blueberries can be swapped out for 1 cup of fresh raspberries or chopped strawberries if you prefer to change the recipe up a bit!
HOW TO MAKE THIS RECIPE
STEP 1: In a small bowl add the wet ingredients.
STEP 2: Using a whisk, mix the ingredients together until there are no visible egg and yolk separation.
STEP 3. Add the dry ingredients into a large bowl and mix together so the sugars and flours are distributed evenly.
STEP 4. Pour the wet ingredients into the dry ingredients and mix together with a spatula.
STEP 5. With the same spatula mix together the muffin mix until there are no visible chunks or the dry ingredients.
STEP 6. Carefully fold in the blueberries, making sure they do not break. Do not mix the batter but continue to lift the batter with the spatula from the bottom up until the berries are evenly folded and distributed.
STEP 7. This step can be done first before starting the batter, or now. Prepare muffin a muffin pan or tin by lining it with muffin cups then spraying it with cooking spray.
STEP 8. Distribute the gluten free blueberry muffin batter into 12 prepared muffin cup. They will fill to the top. Add a few fresh blueberries on the tops of each muffin before baking. Bake according to recipe directions transfer right away to a cooling rack.
The printable recipe below has instructions included using a silicone muffin pan.
FAQS and EXPERT TIPS
Yes, you can use fresh or frozen blueberries. This recipe calls for fresh but if you want to use frozen blueberries do not add them to the batter frozen. Doing so may alter the baking time and add too much moisture. To use frozen blueberries first thaw them and drain the extra liquid. Then fold in 1 cup into the batter before baking in the oven.
Bob's Red Mill works best, which is the one shown in the ingredients picture. If dairy is not an issue you can use a gluten-free flour mix that has milk powder, which works really well to add moisture in baked goods – just make sure to read ingredients labels carefully.
Store the blueberry muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days. Right before serving, warm them slightly first for the best taste and texture.
Most likely this is because the batter was mixed too much or quickly and it busted the blueberries, making the muffin mix blue. Instead, gently fold over the blueberries into the batter with a spatula to prevent them from breaking. These gluten free blueberry muffins taste best when you bite into them and the juice of the blueberries bursts in your mouth! Yumm!
RELATED RECIPES
Gluten-Free Blueberry Oat Muffins
Blueberry Lemon Yogurt Muffins
Healthy Gluten-Free Chocolate Chip Muffins
Healthy Carrot Muffins with Avocado, Banana and Oat
Apple Muffins Blended with Carrots, Apples and Zucchini
Blueberry Jam Recipe – perfect to spread in these muffins and to use up fresh blueberries!
If you make this gluten free blueberry muffin recipe from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Gluten Free Blueberry Muffins
Ingredients
- 1 cup unsweetened apple sauce
- 1/2 cup olive oil or avocado oil
- 2 large eggs
- 1 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- 1 3/4 cup gluten-free flour
- 1/4 cup tapioca flour
- ⅔ cup coconut sugar or organic sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and spray with cooking spray or spray a silicone muffin pan cooking spray (no liners needed on silicone baking pans).
- In a small bowl, whisk together the apple sauce, oil, eggs, lemon zest, and vanilla until blended and no separated egg white from yolk visible.
- In a large bowl, combine the flours, sugar, baking powder and salt. Combine well.
- Pour the wet/egg mixture into the dry mixture and combine until moistened. Carefully fold in blueberries, making sure they do not break.
- Scoop the batter into 12 muffin cups which will go about until they are full. Add about 3-4 fresh blueberries to the tops of each muffin. Bake for 18-20 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from a metal pan right away and transfer to a cooling rack to cool. If using a silicone pan, let cool 5 minutes before transferring to a cooling rack.
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