This simple, staple gluten free blueberry muffin will be a hit on your breakfast menu rotation!
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Summer blueberry bliss…and a new RGN project!
Happy August, my friends! I cannot wait to share this new, fun blueberry muffin with you – it is sure to be a school morning staple! But first! We have had a whirlwind of a summer filled with sprinklers, park play, of course all the beach time…and a new book deal! I am so excited to be able to share with you where I have been pouring my heart this summer. It’s been quiet around the blog for good reason, and I promise you that this new lunchbox concept cookbook is going to be worth the wait! I’ll be sharing more over on Instagram throughout this process, giving you snippets of peeks during recipe development, and I’m so honored to bring this piece of my home to you.
On to the blueberries!
Because man alive did we have to wait for them this year! Michigan had a slow start to produce season because of the cold and rainy start to the summer, but it sure has been worth the wait with these gorgeous Michigan blues. Since we are so close the school year with these late blueberries, I decided to come up with a new, fun school morning blueberry muffin that will work right out of the freezer, and also pack in lunchboxes well. Win-win!
My school morning blueberry muffin checklist…
If I’m going to be using these for school mornings, they need to be fast to prep, and hold up well to travel, lunchboxes, and the freezer. Most often on school mornings that involve muffins, I’m pulling them from my freezer stash. Whenever I bake, I make sure to stash at least a few a way, so that I have something to pull from when I need fast breakfasts. These blueberry muffins have a super soft texture, and keep well in the freezer.
Because flavor matters…
I’ve tried lots of different sweetening options and landed on coconut sugar or maple sugar being my favorites. The subtle warmth is the perfect light sweetener for a school morning so that blood sugars don’t go through the roof, but also keep kids happy.
I am so excited to play around with this muffin base with other in season fruit…namely apples that will be in season this fall. I think this muffin recipe will be very versatile to whatever fruit you have laying around, including dried fruit from the pantry later this winter when nothing seems to be in season. From banana slices, to strawberries, I look forward to updating this post throughout this year to let you know what works! If you happen to try a new fruit in the blueberry’s place, let us know how it works out in the comments below.
If you cannot have the almond flour, you can use all Namaste, just use half the amount of the almond flour amount (1/2 cup). I preferred the texture of the muffins with the almond flour, but the all Namaste flour muffins did turn out. If you need a grain free version, you will love these buckwheat flour blueberry muffins! If you do not have to be gluten or grain free, these are the loveliest sprouted grain blueberry muffins from Nourished Kitchen!
A new journey…
I’m so grateful to this community for patiently waiting this lunchbox book out. I am thinking of every single one of your kiddos and mine as I write every word, and my hope is that this book will be the most loved, tattered, torn, dripped on, and dog-eared cookbook in your library!
Gluten Free Blueberry Muffins
- 3 eggs
- 1/3 cup coconut sugar plus more to sprinkle the tops if you wish (Turbinado, maple sugar, or sucanat would work too)
- ½ cup melted butter or olive oil
- 1 tsp vanilla extract
- 1 tsp almond extract or another tsp vanilla
- ½ cup buttermilk You can make buttermilk by putting 1 tbsp ACV in a liquid measure and then filling to the ½ cup mark with coconut milk or raw milk
- 1 cup Namaste GF Flour Blend
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1 cup of fresh blueberries
- Pre-heat the oven to 375 degrees and line a muffin tin with silicone muffin cups, or unbleached paper cups.
- Blend the eggs, coconut sugar, butter, and extracts in a medium mixing bowl, about 1 minute.
- Add the rest of the ingredients except the blueberries and blend until just combined, and then fold in the blueberries.
- Scoop the batter into your lined muffin tin. If you want to sprinkle the tops of the muffins with more coconut sugar, you can do that at this time too.
- Bake the muffins at 375 degrees for 20 minutes, until the tops are golden brown and spring back to touch.
I love to use coconut sugar to sweeten my baked goods too. These muffins look phenomenal! I love that little cute bowl.
There’s nothing better than a delicious muffin for breakfast or a snack! Thank you!
These muffins are lovely. Now if only summer wouldn’t end!! (crying face) 😉
Blueberry muffins are my favorite. These look perfect, Renee! I can’t wait to try them. 🙂
Love this recipe Renee! Can’t wait to make and i know my family will just gobble it up!!
When we lived in Indiana, going blueberry picking was one of my favorite early fall activities! I so miss that here, but the blueberries look good at the store. I’ll have to pick some up to make these soon!
Hi Renee! I just returned from the North with some wild blueberries that I knew I wanted to use to try out your muffin recipe… just finished making these ones and they came out wonderfully! I definitely like the combination of the almond flour with the namaste flour, I found it much less gummy than using just the namaste. I also used 1/2 cup sugar instead of sprinkling on top and made the buttermilk as per your directions. They were very easy to make so I will definitely be using this recipe again, maybe even swapping the blueberries for another seasonal fruit. Thank you my kids and I are very happy!
Love that Maya! Glad you enjoyed them!
These are wonderful! Since I live in the Netherlands and have no access to the Namaste flour blend, I decided to experiment and I used what I had on hand instead: 1/4 cup each of brown rice flour, sorghum flour, tapioca starch and chestnut flour (for a total of 1 cup) and added 1/2 tsp xantan gum. The muffins turned out just lovely. Thank you, Renee, for another great recipe.
Forgot to post my rating 🙂
These are delicious! Perfect muffin texture and flavor. I followed the recipe perfectly, but next time I will try with apples for a change of pace. 🙂
So glad you enjoyed them!
I just made this, exactly as directed and they turned out perfectly! Your recipes never disappoint! Keep them coming!
Made these last week, my husband and 20 month old LOVED them! Thanks for another great muffin recipe to add to my collection!
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Sounds delicious 🙂 This recipe is unique and easy. Thanks for sharing such great content.
Will flax seed eggs work for these?
Hi Hannah! That should be ok, but they might night puff up as much 🙂
Any thoughts on a replacement for tapioca flour?
Hi Amy! This recipe has just the Namaste GF Flour blend as well as almond flour – if you are seeing tapioca somewhere – let me know!
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Hello! Can I use almond milk instead of buttermilk?
Hi Britt! Yes!