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    Delightful Mom Food / Recipes / Meal Type / Breakfast / Gluten Free Blueberry Muffins

    Last Updated March 24, 2021. Published July 26, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Gluten Free Blueberry Muffins

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    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.

    blueberry muffins

    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 GLUTEN-FREE 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 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!
    blueberry muffins

    HOW TO MAKE THIS BLUEBERRY MUFFIN 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.

    blueberry muffins

    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.

    blueberry muffins

    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.

    blueberry muffins

    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.

    blueberry muffins

    FAQS and EXPERT TIPS

    Can I use both fresh or frozen blueberries in these muffins?

    Yes, you can use fresh or frozen blueberries. These gluten-free blueberry muffins call 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.

    What kind of gluten free flour works best in blueberry muffins?

    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.

    How to store gluten free blueberry muffins

    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.

    My muffins turned blue, what happened?

    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!

    blueberry muffins

    RELATED RECIPES

    • Gluten-Free Blueberry Oat Muffins
    • Blueberry Lemon Yogurt Muffins
    • Healthy Gluten-Free Chocolate Chip Muffins
    • Gluten-Free Pumpkin 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!
    • Easy Fresh Fruit Compote (Strawberry and Blueberry)

    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! 

     

    Freshly baked moist gluten free blueberry muffins

    Gluten-Free Blueberry Muffins

    The secret in these gluten-free blueberry muffins (aside from bursts of JUICY blueberries!) is apple sauce to give them rich, moist texture! These light and low fat muffins make the perfect delicate treat for morning breakfast or brunch.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Brunch, Snack
    Cuisine: American
    Diet: Gluten Free, Low Fat
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 131kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 1 cup unsweetened apple sauce
    • ½ cup olive oil or avocado oil
    • 2 large eggs
    • 1 teaspoon grated lemon zest
    • ½ teaspoon vanilla extract
    • 1 ¾ cup gluten-free flour
    • ¼ cup tapioca flour
    • ⅔ cup coconut sugar or organic sugar
    • 1 tablespoon baking powder
    • ½ 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.

    Notes

    Notes 1. 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.
    Notes 2. If the muffins turn blue that means the blueberries broke and the batter was mixed too much after they were added. To prevent this gently fold in the blueberries carefully making sure they do not break. 
    Notes 3. Store the muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days. Warm slightly before eating for the best taste and texture.
    Notes 4. Using white sugar or organic sugar will make these blueberry muffins lighter in color and slightly more airy. 

    Nutrition

    Calories: 131kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 136mg | Fiber: 3g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!
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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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