These Gluten-Free Blueberry Almond Muffins are easy to grab, simple to reheat, and truly delicious. Enjoy them with your morning coffee or take one on the go. Either way, they’re sure to become a favorite.
Gluten Free Blueberry Almond Muffins
These gluten-free blueberry almond muffins are a weekday breakfast favorite for many. They’re quick to grab, simple to warm, and absolutely delicious. Whether you savor them slowly with your morning coffee or eat one while heading out the door, they offer a satisfying, fruity start to the day.
The first time I served these, someone asked, “These are gluten-free?” That kind of reaction tells you the texture and flavor are right where they should be. If you or someone at your table avoids gluten, these muffins make a comforting alternative to traditional breads and toast—without sacrificing taste.
One of the best things about this recipe is how easy it is to prepare. The batter comes together in a single bowl, so you’ll spend less time cleaning and more time enjoying the muffins. You don’t need a stand mixer—just a roomy bowl and a sturdy spoon or spatula to fold the ingredients together.
The cinnamon-sugar topping is a small detail that makes a big difference. Skipping it leaves the muffins good, but the topping adds a warm sweetness and a hint of crunch. Sliced almonds sprinkled on top toast slightly while the muffins bake, boosting the nutty flavor and adding a pleasant texture contrast to the tender crumb.
Look at those plump blueberries—fresh or frozen both work well. They create juicy pockets of flavor throughout the muffin while keeping the overall texture soft and tender. These muffins have a lovely crumb; they’re moist without being dense, with just enough structure to hold the fruit and the almond topping.
If you enjoy making simple, crowd-pleasing breakfast recipes, these muffins should be in your regular rotation. They’re easy to scale up if you need more, and they freeze well, so you can bake a batch and stash extras for busy mornings.
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Gluten Free Blueberry Almond Muffins
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Ingredients
- For the Muffins:
- 2 C All-Purpose Gluten-Free Flour
- 1 1/2 tsp xanthan gum
- 4 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 C granulated sugar
- 1 C milk, room temperature
- 2 eggs, beaten, room temperature
- 1/4 C canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 C blueberries (fresh or frozen)
- Topping:
- 1/2 C sliced almonds
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly spray a 12-cup muffin tin or line with paper liners.
- Mix the cinnamon and sugar for the topping in a small bowl and set aside.
- In a large bowl, sift or whisk together the gluten-free flour, xanthan gum, baking powder, salt, and 1/2 cup sugar until evenly combined.
- In a separate bowl or large measuring cup, whisk together the milk, beaten eggs, canola oil, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the blueberries, taking care not to crush them if using fresh berries.
- Spoon the batter into the prepared muffin cups, distributing it evenly. The cups should be almost full.
- Sprinkle each muffin with a bit of the cinnamon-sugar mixture and top with sliced almonds. Lightly press the almonds into the batter so they adhere while baking.
- Bake in the preheated oven for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information
| Carbohydrates: 28 g
| Protein: 4 g
| Fat: 8 g
Nutrition facts are estimates and can vary. Consult a nutrition professional for specific dietary advice.
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