Can I make these moist blueberry muffins with regular butter and milk?

Yes, if you're not avoiding dairy, you can swap the coconut oil for butter and the non dairy milk for regular milk in the base recipe. The muffins will still turn out moist and fluffy, but always be mindful if you’re baking for someone with allergies.

Why won’t my gluten-free muffins rise?

Gluten free muffins often need more leavening to lift properly. Make sure your baking powder and baking soda are fresh. Also, overmixing the batter or adding too much fruit can weigh them down. Stick to the measurements and don’t skip the eggs or their vegan substitutes.

Can you use frozen blueberries?

Absolutely! Frozen blueberries work great, just toss them in a teaspoon of oat flour before folding them into the batter. This helps prevent them from sinking and keeps the batter from turning purple.

How do you store leftovers?

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze beautifully for up to 3 months. Just thaw at room temperature or microwave for 15–20 seconds before serving.

gluten and dairy free muffins recipe

Name: Gluten and Dairy Free Muffins Recipe: Moist, Easy & Delicious
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups almond flour; ½ cup gluten free oat flour; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp cinnamon; 2 eggs or flax eggs; ½ cup unsweetened applesauce; ¼ cup maple syrup; 2 tbsp melted coconut oil; 1 tsp vanilla extract; ¾ cup blueberries (or fruit of choice)

Description

Moist, fluffy, and allergy-friendly gluten and dairy free muffins made with wholesome ingredients like almond flour, coconut oil, and fresh berries.

Ingredients

Scale

1½ cups almond flour

½ cup gluten free oat flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

2 eggs or flax eggs

½ cup unsweetened applesauce

¼ cup maple syrup

2 tbsp melted coconut oil

1 tsp vanilla extract

¾ cup blueberries (or fruit of choice)

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Instructions

1. Preheat oven to 350°F and prepare muffin tin with liners.

2. Whisk dry ingredients in one bowl.

3. Mix wet ingredients in a separate bowl.

4. Combine wet and dry, then fold in blueberries.

5. Spoon into muffin cups and bake 20–23 minutes.

6. Cool in pan 5 minutes, then transfer to wire rack.

Notes

You can use any berries or even chocolate chips as add-ins.

Store muffins in the fridge up to 5 days or freeze for 3 months.

For egg-free, substitute flax eggs.

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 8g
Sodium: 110mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg