Healthy Gluten Free Blueberry Muffins Recipe
My family loves muffins, and these healthy blueberry muffins are a favorite. We like to bake them together on weekends and then enjoy them for breakfast throughout the week.
Since this gluten-free muffins recipe is healthy, I love to cook it with my kids. They see us using wholesome ingredients and get to enjoy something good for them that they helped to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Cuisine: Breakfast
- Diet: Gluten Free
Ingredients
- 1 1/2 cups gluten-free flour + 1 tablespoon (divided)
- 3/4 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup whole milk or milk substitute of your choice
- 1/4 cup unsalted butter or coconut oil (melted and at room temperature)
- 1 cup unsweetened applesauce
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla
- 1 pint fresh blueberries
Instructions
Preheat your oven to 400°F (204°C) and spray a muffin tin with cooking spray.
Coat the Blueberries
Combine the blueberries with 1 tablespoon of flour.
Mix the Dry Ingredients
Mix the 1 ½ cups gluten-free flour, rolled oats, baking soda, baking powder, cinnamon, and salt together.
Whisk the Wet Ingredients
Whisk together the eggs, milk, melted butter or coconut oil, applesauce, maple syrup or honey, and the vanilla extract.
Make the Blueberry Muffin Batter
In the large bowl with your dry ingredients, create a well in the center. Add your cooled butter or oil. Next, pour in your wet ingredients. Stir until combined.
Gently fold in your blueberries.
Fill the Muffin Tin and Bake
Divide the batter evenly into a 12-muffin baking tin. Bake at 400 (204°C) for 15-17 minutes.
Nutrition
- Serving Size: 96 g
- Calories: 187 kCal
- Sugar: 12.04 g
- Sodium: 253 mg
- Fat: 6.4 g
- Saturated Fat: 3.3 g
- Trans Fat: 0.16 g
- Carbohydrates: 32.2 g
- Fiber: 2.8 g
- Protein: 3.7 g
- Cholesterol: 55 mg