The most divine gluten free blueberry muffins

I have been tinkering on this recipe forever! Making blueberry muffins gluten free and vegan without refined sugar is almost impossible. Somehow they always turn into a batch of bitter glue. I have tried all kinds of flours, from brown rice to oat and coconut. Finally, a combination of millet and almond flour seems to create the right texture with a great taste. Make sure you use fresh blueberries, they get the best results. Frozen blueberries melt into the dough, creating a wet mess. Try this recipe, I promise you, you won't be disappointed!

Preparation time: 35 minutes

Makes 8 muffins:

  • 1 cup millet flour

  • 1 cup almond flour (ground almonds)

  • 1/4 cup melted virgin coconut oil

  • 1/4 cup applesauce

  • 1/4 cup maple syrup or honey

  • 1 Tbsp apple cider vinegar

  • 1/2 Tbsp vanilla extract

  • 2 tsp baking powder

  • 1 tsp baking soda

  • zest from one lemon

  • 1 cup fresh blueberries (not frozen!)

  1. Pre-heat oven to 175°C/350°F. Line a muffin tray with muffin cups, and set aside.

  2. Combine all ingredients in a bowl except the blueberries. Stir to combine well. You can also use a blender for this.

  3. Stir in the blueberries, and fill muffin cups about 3/4 full.

  4. Bake for 25 minutes until a knife inserted comes out clean.


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