Healthy gluten free blueberry muffins are made with almond flour and Greek yogurt. They are delicious, fluffy and make the perfect healthy breakfast!
These wonderful gluten free blueberry muffins are fragrant and fluffy and just as good as wheat flour blueberry muffins. They are perfect for breakfast or as a snack (these paleo muffins, made with almond butter and honey, are excellent too).
How to make gluten free blueberry muffins
I make these healthy gluten free blueberry muffins with almond flour (a better choice than wheat flour) and plain Greek yogurt. In terms of the sweetener, you can use any granulated sweetener you like. I use xylitol to keep these low carb, but you can use sugar if you prefer. Coconut sugar would likely work too.
If you’d rather use honey in these gluten free blueberry muffins, you’ll need to experiment and see how it goes. My guess is that you would need to add a bit of almond flour and bake at 325 degrees instead of 350.
If you prefer to use stevia as your sweetener, here’s a recipe I developed for low carb blueberry muffins, made with almond flour and sweetened with stevia.
The recipe calls for 2 tablespoons of vanilla extract, and that’s not a typo – that’s how much I actually use. I think it gives the muffins a lovely vanilla flavor. But if you’re nervous about using so much vanilla, there’s no harm in reducing it to 1 tablespoon.
Can I use frozen blueberries?
The blueberries are wonderful in these gluten free blueberry muffins. They add flavor as well as texture. I use fresh blueberries and haven’t experimented with using frozen blueberries. But frozen blueberries are often mushy, and they tend to bleed into the batter and stain it. So, unfortunately, I can’t recommend using them in gluten free blueberry muffins or in any of my baking recipes. I think that frozen blueberries are great for making shakes and smoothies. They’re not really suitable for baking, in my opinion.
Almond flour is not as absorbent as wheat flour. So I use fewer blueberries in these gluten free blueberry muffins than I would use in wheat muffins, to prevent the muffins from becoming soggy.
What about leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily. These gluten free blueberry muffins also freeze well.
Gluten Free Blueberry Muffins
- 1 tablespoon melted unsalted butter for muffin pan
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs, lightly beaten
- 1/2 cup granulated sweetener*
- 2 tablespoons vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 3 oz fresh blueberries
- Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners and brush the liners with melted butter.
- In a large bowl, whisk together the almond flour, baking soda and salt.
- In a medium bowl, whisk together the eggs, granulated sweetener and vanilla. Add the yogurt, whisking to incorporate.
- Add the liquid mixture to the dry mixture, using a rubber spatula to incorporate.
- Use a 4-tablespoon ice cream scoop to fill the liners almost to the top.
- Push 2 blueberries into each muffin and place 3 more blueberries on top.
- Bake until browned and set, about 20 minutes. Keep an eye on the muffins during the last few minutes - they remain pale for a long time, and when they do brown, it happens fast.
- Cool the gluten free blueberry muffins 5 minutes in the pan on a cooling rack, then transfer to the cooling rack to cool for 10 more minutes.