These Gluten-Free & Dairy-Free Blueberry Muffins are soft, moist, and naturally sweetened with coconut sugar, making them a wholesome choice for a quick breakfast or snack. Using gluten-free flour and plant-based milk, the muffins are accessible for those avoiding gluten or dairy, without compromising on texture or flavor.
Blueberries provide a boost of antioxidants and vitamin C, while coconut oil adds healthy fats that help keep the muffins tender and rich. Lightly sweet and naturally fruity, these muffins are easy to make, freeze well, and are perfect for enjoying on the go or as part of a balanced meal.
Recipe
Makes 12
4 oz. (115g) coconut oil, softened (or dairy-free butter alternative)
8.75 oz. (250g) coconut sugar
2 large eggs
1 tsp. vanilla extract
8.5 oz. (240g) gluten-free all-purpose flour (with xanthan gum included)
2 tsp. baking powder (gluten-free)
4 fl oz. (120ml) unsweetened plant-based milk (almond, oat)
10 oz. (280g) fresh blueberries
How to Prepare
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or use a silicone tray.
In a large bowl, beat the softened coconut oil and coconut sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the gluten-free flour, baking powder, and ½ tsp salt.
Add the dry ingredients to the creamed mixture in batches, alternating with the plant-based milk. Mix just until combined—do not overmix.
Lightly crush about 2 oz. (60g) of the blueberries with a fork and stir them into the batter. Gently fold in the remaining whole blueberries.
Divide the batter evenly among the muffin cups. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
Tips:
Using a gluten-free flour blend with xanthan gum helps the muffins hold their structure.
Coconut oil keeps them moist while providing a neutral flavor that pairs well with blueberries.
For extra flavor, add ½ tsp cinnamon or a teaspoon of lemon zest to the batter.
Remove the muffins from the tin and let cool on a wire rack for at least 30 minutes before enjoying.
