This gluten-free blueberry muffins recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for healthy eating on her website, Eat Good 4 Life.
Breakfast is considered the most important meal of the day because it jumpstarts metabolism and provides nourishment that the body and brain need to function. Metabolism is one of the best natural calorie-burning tools you have, so take advantage of it. It can be hard to fit breakfast into a busy morning, but these gluten-free blueberry muffins make it easy. You can prepare them on the weekends and enjoy them throughout the week. Homemade muffins are a nutritious grab-and-go breakfast that you can bring to work or school.
Muffins can be ready in a flash, are easy to master and extremely versatile. You can make endless variations and keep them healthy by using less sugar and processed ingredients. For the base, I used a combination of coconut flour, brown rice flour, and gluten-free rolled oats to provide a great source of fiber in both soluble and insoluble forms. Soluble fiber slows the uptake of cholesterol and may help regulate blood sugar spikes, while insoluble fiber is essential for a healthy digestive system. I find that the combination of brown rice flour and coconut flour also lends the muffins the perfect density, while rolled oats add an interesting texture.
Coconut chips are a nice complement to the dried blueberries in the mix. They provide an irresistible fruity taste, along with a rich source of vitamins and antioxidants. For aesthetic appeal, you can add some extra coconut chips and dried blueberries over the top of the muffins before baking. A dash of cinnamon to the mix will lend warmth and spice. Feel free to experiment by substituting or adding in your own favorite dried berries or chopped fruit to the recipe.
Homemade muffins can be prepared ahead of time and stored in an airtight container for up to two or three days. Another option is to wrap the muffins individually in plastic wrap, place them in a ziploc bag, and keep them in the freezer for up to one month. When you’re ready to eat the muffins, you can thaw them at room temperature, or heat them in the microwave for 10 to 30 seconds.
Whether you enjoy these gluten-free blueberry muffins for breakfast or as a snack, they won’t compromise your diet. With more nutrients and less sugar than store-bought varieties, I’m sure these delicious muffins will soon become one of your new favorite breakfast options.
Gluten-Free Blueberry Muffins Recipe
Makes 10 muffins
Total time: 45 minutes
- 1/2 cup coconut flour
- 1/2 cup brown rice flour
- 1/4 cup gluten free rolled oats
- 1 egg
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/3 cup coconut chips
- 1/3 cup dried blueberries
- 1/3 cup unrefined sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
Preheat your oven to 350F. Line a muffin baking pan with 10 muffin paper liners and set aside.
In a large bowl, with a wire whisk, mix the sugar, egg, oil, almond milk and vanilla extract. Add the remaining ingredients into the bowl and combine.
With a large spoon or cookie scoop, transfer the batter to the muffin liners, filling each 3/4 of the way full. Bake for 20-25 minutes or until a cake tester comes out clean. Remove the muffins from the baking pan and let them cool.
The muffins can be stored in an airtight container for 2-3 days. Alternatively, you can keep them in the freezer for up to one month.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.