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.