Gluten Free Healthy Blueberry Muffins
These Blueberry Muffins taste just as sweet and delicious as regular blueberry muffins but are gluten free and lower in calories!
For the last few weeks we have been taking care of my Mother-in-law after she was released from the hospital. So I have been focused on making healthier, lower calorie, lower carb foods not only for her but for all of us. She doesn’t want to give up her sweets though, and is very picky about the taste, as is Mr. Flavor Mosaic.
With a few substitutions, I lightened up the blueberry muffins by using almond milk instead of regular milk, gluten free flour instead of regular flour, a sugar substitute called Whey Low, which I found at Whole Foods, in place of sugar, and coconut oil instead of regular vegetable oil. You could use your own sugar substitute if you like. With one family member who is diabetic, I was trying to reduce the sugar and have an arsenal of healthy snacks recipes.
The recipe resulted in beautiful, deliciously sweet muffins made with fresh blueberries. My Mother-in-Law couldn’t taste the difference between these and regular blueberry muffins. If you’re looking for more healthy breakfast options, both of these recipes are great portable, on-the-go breakfast options, which is exactly what a busy family needs – Mini Veggie Quiche Muffins & Rocky Road Chocolate Smoothie. How about you? Are you ready to lighten up and try these Light Gluten Free Blueberry Muffins?
Light Gluten Free Blueberry Muffins
Ingredients
- 1 egg
- ⅓ cup coconut oil
- ⅓ cup almond milk
- 1-1/2 cups gluten-free flour
- sugar substitute to equal 3/4 cup white sugar I use Whey Low
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.
- In a 1-cup measuring cup; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.
- In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.
- Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.
- Gently stir in blueberries with a wooden spoon.
- Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.
- Bake at 350 degrees F in a preheated oven for about 20 to 25 minutes.
- Makes 6 muffins.
This recipe was great. I added a little more almond milk and a splash of vanilla. It wasn’t dry before baking or after.
Thanks
These were delicious. I made them in mini-muffin cups this morning. My kids LOVE THEM.
* I used a flax egg instead of real egg since I am allergic. And the sugar I used was coconut sugar.
SO delicious. Thanks for sharing!
This is the worst recipe! For starters the coconut oil just went hard when with the egg and milk. The mixture was weird and dry
That’s interesting, I would like to know did you try melting the coconut oil first or did you add it in it’s already solidified state? Also you are more than welcome to add more of the wet ingredients like almond milk to get the dough to a better consistency. Either way I’m sorry to hear you had such trouble with the recipe, hopefully you will find others that offer more success. Thank you Lisa.
I just tried these. They are in the oven now. I followed the recipe and the first 6 I scooped in were very dry. Not sure how they will stay together. I then added 1/4 cup of almond milk to the remaining batter. We’ll see how they turn out.
I’m trying this recipe for the first time. Like another commenter, the batter was very very dry so I had to add more almond milk. You could also put in 2 eggs as well to get more wetness. When I added more almond milk, I was able to yield 12 muffins. I also added some chocolate chips to a couple of muffins to see how that would taste.
I use coconut oil in much of my cooking. I found melting it works great, but you will need to use it straight away as it does solidify easily.
I’m excited to see how these turned out!
I just recently found out that I am gluten intolerant. I found your blueberry muffin recipe on Pintrest, and am anxious to make them.
Question: How do you cook/bake with coconut oil? Do I melt it and then add the almond milk and egg?
Any advice is greatly appreciated!
Roxanne
I was really excited about this recipe however, I have found the batter to be really dry. Going to add another 1/3 cup of almond meal. Also the recipe doesn’t indicate when to put the blueberries in.
Hi Samantha. The dryness of the batter can vary based on altitude as with most baking recipes. 🙂 A little more almond milk to get the batter to your desired consistency is a great idea! I’ve updated the recipe to note when the blueberries should be added. Thank you for catching that and letting us know. Hope you have a wonderful weekend!
Those look awesome! Would any gluten free flour mix work?
Oh yum! They look sooooo perfect. Great ingredients too!