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 muffins are fragrant and fluffy and just as good as wheat flour muffins. They are perfect for breakfast or as a quick healthy snack (these paleo muffins, made with almond butter and honey, are excellent too).
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty muffins (exact measurements are included in the recipe card below):
- Greek yogurt
- Vanilla extract
- Granulated sweetener (or stevia)
- Almond flour
- Kosher salt
- Baking soda
- Fresh blueberries
How to make gluten-free blueberry muffins
Easy! The detailed instructions are in the recipe card below, but here are the basic steps:
- You simply mix everything in a bowl, except for the blueberries.
- Spoon the batter into greased muffin liners.
- Top with the blueberries.
- Bake until browned, 15 – 20 minutes at 350°F.
Almond flour is not as absorbent as wheat flour. So I use fewer blueberries in these muffins than I would use in wheat muffins, to prevent the muffins from becoming soggy.
What sweetener to use
You can use any granulated sweetener you like. I use xylitol to keep them low carb, but you can use sugar if you prefer. Coconut sugar would likely work too.
If you’d rather use honey, 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 keto blueberry muffins, made with almond flour and sweetened with stevia.
Are gluten-free blueberry muffins healthy?
They are a sweet baked good, and as such are not as healthy as more nutritious foods such as fish or vegetables.
But if you’re gonna have a muffin, I do believe these are a better choice than wheat flour muffins.
Can I use frozen blueberries?
I use fresh blueberries in this recipe 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 this recipe 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.
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. They also freeze well.
Gluten Free Blueberry Muffins
- Preheat oven to 350 degrees F. Line 10 muffin cups with foil liners and grease the liners well.
- In a large bowl, whisk together the eggs, yogurt, vanilla, and sweetener.
- Gradually mix in the almond flour, then salt, and finally the baking soda.
- 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, 15-20 minutes. Keep an eye on them during the last few minutes – they remain pale for a long time. When they do brown, it happens fast.
- Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying them.