Simple Gluten Free Kitchen

Healthy Blueberry Almond Muffins

by . 33 Comments

We love blueberries in our house. Needless to say that I freeze blueberries to use throughout the year and make blueberry muffins around this time every year. Today I am sharing hearty and nourishing  blueberry almond muffins with the added nutrition of flax seeds and yogurt.

I originally shared this healthy blueberry almond muffin recipe back in 2013, and it has been a reader favorite. I updated the photos, changed the text a bit and added video on YouTube.

 

 

One can never have too many blueberry muffin recipes! I have made them with buttermilk, sour cream, milk, bananas, orange juice, cream cheese and with and without streusel by tweaking the ingredients here and there but when it comes down to it, the basic ingredients are pretty similar. The recipe for these blueberry almond muffins is high in fiber and protein providing you with a muffin you can feel good about eating.

These muffins are not overly sweet as we prefer that way so if you want your muffins on more sweeter side please be my guest and change the quantity of the sugar! They’re dotted with almond and turbinado sugar, so they have a slightly crunchy top with a perfectly soft center, bursting with berry goodness.

 

 

These blueberry almond muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the freezer, wrapped them tightly in plastic and then zipping them up in a freezer bag. The frozen muffins thaw fairly quickly at room temperature or can be reheated briefly in the microwave.

I find these blueberry muffins an ideal breakfast food for kids or adults, providing long lasting taste and energy compared to coffee shop muffin.

 

If you make them without muffin cups you can make 6 large muffins

 

If you try this recipe do let me know in comments how it turned out for you in the comments. You can also share a picture on Twitter, Instagram or Facebook with the hashtag #simpleglutenfreekitchen

 

Print
Healthy Blueberry Almond Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 medium and 6 large muffins

A muffin that can be nutritious and a pleasure to eat at the same time.

Ingredients

  • 100g ( 1cup) quick cooking oats
  • 135 g (1 cup) GF all-purpose flour (instead of white rice flour I used brown rice flour)
  • 1/2 cup + 1 tbsp homemade yogurt
  • 40 g (1/4 cup) flax meal
  • 125 ml (1/2 cup) canola oil
  • 1/2 cup coconut palm sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries
  • 1 tbsp turbinado or demarra sugar
  • 1/4 cup chopped almonds

Instructions

  1. Preheat the oven to 400 degrees and prep a muffin pan with cooking spray or muffin cups.
  2. Combine oats, GF all-purpose flour, flax meal, baking powder and baking soda.
  3. In a separate bowl, combine the wet ingredients : Yogurt, coconut palm sugar, egg, oil and vanilla essence.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Before adding the blueberries to the batter, toss them with one tablespoons of GF all purpose- flour - this will prevent them from turning the entire mixture purple.
  6. Once you have gently folded the berries into the batter, spoon it into the prepared greased muffin pan or muffin cups (if spooning directly into muffin pan cavities it will make six).
  7. Sprinkle demerara or turbinado sugar and chopped almonds on each muffin.
  8. Bake for 18-20 minutes. After 10 minutes reduce the temperature of the oven to 350.
  9. Check by inserting toothpick and see if it comes out clean. Let the muffins cool in the pan on a wire rack for 5 minutes.
  10. Remove from muffins from tray and let them cool completely on the wire rack.

Notes

If using Greek yogurt, thin it by adding 1-2 tbsp milk. You can add little more if the batter seems really thick and dry. The batter should be like a soft cookie dough.

https://www.simpleglutenfreekitchen.com/2022/08/healthy-blueberry-almond-muffins.html

 

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Reader Interactions

Comments

  4. Ok, to be honest I seldom buy blueberries because its expensive over here. Also I bake like once a blue moon and never considered its as one of my ingredients. I prefer local fruits which are abundant and cheaper. That said, I am admiring the muffins for the combo of almonds, fruits and other healthy ingredients.

    Reply

    • Nava, you can add any berries in these muffins. They freeze well and are nutritious for on the go breakfast or snack.

      Reply

  5. Bal , I freeze some as well though I never use it in muffins – more like as a topping for cheesecake or for ice cream 😀 I love how you made these muffins , full of wonderful ingredients and healthy to boot ! Lovely contrast between crunchy top and moist crumbs . Berrylicious for sure !

    Reply

    • Thanks for the kind words always, Anne! You are so supportive and sweet. You bake so many things, try muffins with blueberries 🙂

      Reply

    • Hmm…..you got a point, Helene but you can use any berries that are available… or, I can send you dry blueberries.

      Reply

    • I like variety in my diet, so bake with different flours but prefer oats and whole grains for baked goods like muffins, pancakes and scones. You can definitely make these muffins with almond flour or almond meal with few adjustments.

      Reply

  11. Love the crumbly texture of these muffins. Blueberries are seldom available here in India (we get imported ones from Oregon occasionally) but when they are around I love to use them in muffins and salads.

    Reply

  17. They look amazing! Blueberries and almond has to be one of my favorite combinations in any baked item! Love these muffins!
    Thanks for the recipe.

    Reply

  18. Lots of healthy ingredients in these delicious looking muffins. They look like they have a little substance to them when you take a bite- which is the way I like a muffin and blueberry is my all time favorite.

    Reply

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