Blueberry Muffins (Gluten-Free)

This gluten-free muffin recipe can produce all sorts of muffin varieties and flavours. It's a tried-and-true recipe that creates soft, bakery-style muffins every time.

Dry Ingredients:
1½ cups gluten free all-purpose flour blend
½ cup almond flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
¼ tsp. ground nutmeg

Other:
2 large eggs
⅔ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup coconut oil, melted
1 Tbsp. lemon juice, freshly squeezed
1 cup Greek yogurt
1 cup blueberries or mix-ins of choice
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular), for topping, optional

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a standard muffin pan with paper baking cups.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sweetener. Beat together until the mixture is light and fluffy, about 5 minutes.

With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sweetener.) Add the lemon juice and mix.

With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture. Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.

Stir in the blueberries with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.

Bake the muffins for 10 minutes, then turn down the heat to 375°F (190°C/170°C fan, Gas Mark 5). Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Makes 12 muffins.

Cook's Notes:

Nut-Free? Use another ⅓ cup gluten-free 1:1 baking flour in place of the almond flour.
Dairy-Free? You can easily swap in dairy-free yogurt for the whole milk yogurt.

Favourite Combinations: Be sure to only add up to 1 cup of mix-ins to replace the blueberries.

White Chocolate Cherry (½ cup cherries + ½ cup white chocolate chips + sweetener for topping)
Chocolate Chip Streusel (1 cup chocolate chips + crumb topping)
Triple Berry Glazed (1 cup of mixed berries + lemon glaze topping)
Lemon Poppyseed (2 Tbsp. poppyseeds + lemon glaze)
Apple Cinnamon (1 cup shredded apples + crumb topping)

Topping Options:

A simple sprinkle of Monk Fruit Sweetener with Erythritol (Granular)
Lemon Glaze (1 cup Monk Fruit Sweetener with Erythritol (Powdered) + 2-3 Tbsp. lemon juice, freshly squeezed)
Streusel Topping:
½ cup Monk Fruit Sweetener with Erythritol (Granular)
¼ cup gluten free all-purpose flour blend
⅓ cup butter, cold and chopped into small pieces
½ tsp. ground cinnamon
In a small bowl, add all the topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers until you have pea-sized clumps.

Ingredient Notes:

Gluten Free Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. My favourite is Bob's Red Mill 1:1 Gluten Free Flour.
Whole Milk Plain Yogurt: Full-fat plain yogurt is the key to moist gluten-free muffins. If you use low-fat yogurt the muffins may be drier. You can also use dairy-free yogurt such a plain almond milk yogurt.
Melted Coconut Oil: These muffins call for coconut oil instead of butter. As much as I love butter, I find that coconut oil makes for a fluffier texture in gluten-free cakes and muffins.

Storage/Freezing:

To Store: These muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day.
To Freeze: They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20-30 seconds, until thawed.