Making Dairy Free Blueberry Muffins A Little More Special
Just look at that blueberry action up there.
Before baking, I like to top my muffins with a few additional whole blueberries because I love the purple color of the juices that soak into the muffin. It gets your mouth ready for intense blueberry flavor.
Another tip is to sprinkle a bit of turbinado sugar on each muffin before baking. I use Sugar in the Raw for a bit of sparkle and crunch.
If you dont like the look, by all means, leave the extra berries off the top and maybe top them with some gluten-free streusel or crumble mixture for a bit of textural contrast.
Either way, do give these gluten-free, egg-free, dairy free blueberry muffins a try. I think youll really like them. They come together quickly, and you can have hot fresh muffins on the table and ready to serve in about thirty minutes.
And now, on with the muffins!
If you have questions about this post or recipe, dont hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless Im asleep.
NOTE: Most of my recipes are written by weight and not volume, even the liquids. Including this recipe.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
+ Recipes For The Best Gluten Free Muffins
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Home » 20+ Recipes for the Best Gluten Free Muffins
More than twenty recipes for the best gluten free muffins so many flavors to choose from and all are easy to make! Dairy free, vegan, and grain free options too.
Youve been baking gluten free for a while now and youve realized something a good gluten free muffin recipe is sometimes hard to find.
Sound familiar? Well have no worries, Ive got your baking-loving back!
Ive put together one big, gigantic, tasty list of all the best gluten free muffins you need for a tasty gluten free breakfast!
Theres literally something for everyone here blueberry, chocolate, lemon, banana, and Ive got more muffin recipes planned. In my opinion, you can never have enough options when it comes to muffins
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Equipment Needed to Make Gluten Free Muffins
- Muffin Panmy recipes make 12 regular sized muffins so a standard pan is all you need!
- Large OXO Scoop I use this scoop to portion muffin batter, cupcake batter, pancake batter, and cookies. Its one of my most-used tools in my kitchen.
- Paper Liners or non-stick spray to keep the muffins from sticking to the pan.
- Basic Kitchen Equipment: Mixing Bowls, a whisk, a mixing spoon, and a good sturdy silicone spatula. Muffins are one of those easy recipes that require very little kitchen tools and equipment!
Whats the best gluten free flour for gluten free muffins?
Are muffins freezer friendly?
Tips For Making The Best Gluten Free Banana Muffins
- Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar. Do not pack your oat flour.
- Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
- Dont skip the muffin liners: Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
Read Also: King Arthur Gluten Free Shortcake
What Youll Need To Make Gluten Free Banana Muffins
To keep these banana muffins gluten free I used a mix of almond flour and gluten free oat flour . I got the idea to mix both flours from my blueberry oat muffins. Its a favorite recipe around our house and I knew I couldnt go wrong with mixing the two flours again to create an epic, fluffy and nutritious gluten free banana muffin. Heres everything youll need to make them:
- Almond flour: I typically use a super-fine blanched almond flour. Its my favorite kind to bake with. Youll want to make sure you pack the almond flour in this recipe just like you would with brown sugar.
- Oat flour: Its super easy to make your own gluten free oat flour and helps to keep these muffins nice and hearty. See below for instructions on making it yourself.
- Eggs: youll need two eggs in this muffin recipe. I have not tested these with flax eggs or another egg substitute.
- Pure maple syrup: to sweeten these muffins ever so slightly, I use 1/4 cup pure maple syrup. Of course, honey, date syrup or coconut palm syrup would also work well.
- Bananas: be sure to use extra ripe bananas, with brown or black spots. Trust me, it makes a difference in the sweetness.
- Baking staples: youll also need some vanilla extract, baking powder, cinnamon & salt.
- Dairy free chocolate chips: keep the muffins dairy free by using dairy free chocolate chips . I love Enjoy Life chocolate chips that are dairy free, gluten free and nut free.
Why These Muffins Are Good For You
These muffins are a delicious addition to any well-rounded diet as they can be made to suit any dietary need. These are a great way to satisfy your sweet tooth and made up of simple, wholesome ingredients and less sugar. Heres why these muffins make for a great addition to your healthy eating plan:
- Bananas natural sweetener, and a good source of potassium, vitamin B6, and vitamin C.
- Avocado or Olive Oil great source of heart-healthy monounsaturated fats
- Less sugar made with much less sugar than traditional banana muffins or store-bought muffins
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How To Store & Freeze Muffins
To store: place these gluten free banana muffins on the counter in an airtight container or bag for a day, then transfer to the fridge.
To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Great Tools For The Best Vegan Chocolate Muffins
- Raw Cacao Powder my favorite, nutritent-rich cacao powder. It works just like the traditional unsweetened cocoa powder you know, but its packed with nutrients. This raw cacao powder is so high-quality and boasts deep, rich chocolate flavor.
- Unbleached Muffin Liners my go-to muffin liners. These guys stick just the right amount to your muffins so they stay on while the muffins cool. Bonus? Theyre unbleached!
- Coconut Sugar a staple in my gluten free vegan baking pantry. I use coconut sugar to keep the recipe refined sugar-free.
So whaddya say, wanna join me in new years reso-luting the fudge out of homemade vegan chocolate muffins this year? Im so grateful to share in these joyful kitchen adventures with you and your loved ones. Til the next one
Sending you all my love and maybe even a dove, xo Demeter
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Did you make this gluten free vegan chocolate muffins recipe? Take a pic and share it on with the hashtag #beamingbaker& tag . Id love to see it!
Read Also: Seltzers Gluten Free
Gluten Free Dairy Free Muffinsyum
- ¼ cup chopped, dried fruit
With both Coconut Oil and Coconut Flour in these, you would think they would have an overpowering coconut flavor. You can taste a bit of coconuty-goodness, but its not strong. Read this post explaining about the differences in coconut oilstry expeller pressed coconut oil if you dont like the taste of coconut!
So where can you get Coconut Flour? I usually get mine from Tropical Traditions, but just saw this great pack of Coconut Flour at Amazon and decided to snatch it up. I think well be making a lot of these muffins in the futurewhether we remain gluten free or not. What an EXCELLENT little healthy muffin!!!
Have you ever baked with Coconut Flour? Im hoping to figure out more Coconut Flour recipes. Its super good for you! What add-in ideas can you think of for these muffins?
Tips For Baking Perfect Gluten Free Pumpkin Muffins
This is still a simple recipe, but following these tips will ensure they turn out perfect every time:
- Pumpkin puree Ill let you in on a little secret, using chilled pumpkin puree makes this recipe even better! It doesnt make or break it, but I found that when I refrigerated the pumpkin puree before making these muffins, they turned out just a little bit more dense and moist.
- Coconut oil Make sure the coconut oil is completely melted before adding it to the batter. Otherwise, youll be left with a clumpy batter and pockets of oil in the muffins.
- Mixing the batter For each step, make sure the batter is thoroughly mixed. Below is each stage from the coconut oil, pumpkin, and sugar, then adding the eggs and vanilla, and finally the dry ingredients. This will ensure a completely smooth batter.
- Use a cookie scoop This is a fairly thick batter, so use a large cookie or ice cream scoop to make filling these liners easy. The recipe makes exactly 12 muffins so as long as all the muffins are evenly filled, they should all bake the exact same.
Also Check: Vegan Nothing Bundt Cake
Eggnog Muffins With Eggnog Glaze
Eggnog muffins make the perfect holiday breakfast. Serve them warm or room temperature, with or without the glaze. Theyre slightly sweet and have an amazing flavor from the eggnog, nutmeg and rum extract. Add them to you holiday brunch menu, bring them to a potluck or eat them all yourself. Theyre so good you might not want to share!
Grain Free Blueberry Muffins are and easy and delicious breakfast or snack that can be made ahead for busy mornings. They’re naturally sweetened too!
Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. Its an easy and simple gluten free muffin recipe to make!
Dairy Free Gluten Free Banana Muffins
| Posted In:Muffins
Naturally dairy free gluten free banana muffins made without any butter or oil, but still tender and delicious. One bowl, 30 minutes start to finish!
These muffins freeze really well and are easy to defrost for a healthier make-ahead breakfast for busy school mornings. Just pop each muffin in the microwave for 30 seconds to defrost, or cover and leave on the kitchen counter overnight.
Also Check: Insomnia Gluten Free
So Before You Start Preheat Your Oven To 425
I know, it feels weird doing that for muffins doesnt it?! Its easy to forget.
I love these muffins because the high temperature puffs your muffin top up beautifully, and fresh out of the oven you have a great crisp crust on top.
With fresh blueberries throughout, sweetened with white sugar, and filled with gluten-free all purpose flour, these classic muffins are simple, simple, simple. Nothing fancy here folks.
If you want to take these muffins to the next level a bit, you can sprinkle some extra white sugar on top of each muffin prior to baking. Itll make the top even a little more crispy and sweet. These muffins are lightly sweet, so if you like a sweeter muffin I would recommend it.
Oh, and one warning: This muffin batter is THICK. SUPER THICK. Dont worry. Itll puff right up, and bake into some fluffy muffins.
These muffins taste AMAZING on day one, I will say. They have that crisp top, are super fluffy, and youve gotta eat one while theyre still a little warm from the oven.
After that youll need to store them in the fridge so they last longer . You can always reheat them for a bit in the microwave for that fresh-out-of-the-oven feel, but you wont get the same crispy top.
For dairy-free muffins: Instead of butter, you can use a dairy-free butter alternative or you can use coconut oil. Youll also need to use almond milk.
Fluffy, moist, blueberry-filled, with a high and crisp top, these gluten-free Blueberry Muffins you gotta give them a try!
Special Ingredients For Gluten
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamelas Artisan Blend. Ive been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesnt have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.
- Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft.
- Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthurs Gluten-Free Flour.
- Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries do not thaw before mixing into the batter.
- Not dairy-free? Replace the buttery spread with real butter and the almond milk with regular milk.
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How Long Do These Keep For
Though these muffins do obviously taste best when fresh, they do keep for up to a few days.
How do you store Blueberry Muffins?
These Blueberry Muffins can be stored at room temperature for up to a day. But if you want them to keep for longer, they’re best stored in the fridge, where they keep for up to a few days.
Can you freeze Gluten-Free Blueberry Muffins?
Yes – they keep in the freezer for up to a couple of months.If you have just taken them out of the fridge or freezer, I’d recommend warming them up in an oven toaster if you have one.
Can you use other fruits in blueberry muffins?
If you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.
Can you use fresh or frozen blueberries in muffins?
You can use either fresh or frozen blueberries.
How To Make Gluten
A one-bowl wonder that is super easy, you dont even need a mixer. You can quickly whip up these super moist gluten-free blueberry banana muffins with just a fork and a spoon.
- Step 1- Mash the bananas until smooth and stir in baking soda and allow to sit for 1-2 minutes. Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy.
- Step 2- Add all the other ingredients and stir.
- Step 3- Scoop the muffin batter into a lined muffin pan. Bake at 350° F for 20 minutes.
Really, its that easy!
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