The most divine gluten free blueberry muffins

April 24, 2018


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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© 2020 Martina Zand