Gluten and Dairy-Free Blueberry Muffins Recipe

These blueberry muffins, free from gluten and dairy, are a delightful choice for breakfast or a quick snack. Whip them up easily for a convenient meal on the go.

Description

Enjoy these delectable blueberry muffins, crafted without dairy or gluten. They come from a talented chef based in Brooklyn.

Ingredients

• 3 cups almond or hazelnut flour
• 1 tablespoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 1/2 cup maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons vanilla extract
• 3 tablespoons melted coconut oil
• 1 cup blueberries, fresh or frozen
• 1/2 cup toasted pecans
• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F and line a cupcake tin with liners.
2. In a large bowl, combine the nut flour, ginger, salt, and baking soda using a whisk.
3. In a high-speed blender, mix the eggs, maple syrup, vinegar, vanilla, and coconut oil for 1 minute until smooth.
4. Transfer the blended mixture to the bowl with the dry ingredients and whisk until just combined.
5. Gently fold in the coconut, pecans, and blueberries using a spatula.
6. Use a small ice cream scoop to fill the cupcake liners, ensuring the batter is even with the tops.
7. Bake for approximately 15 minutes or until golden brown, and a toothpick inserted comes out clean. Let the muffins cool for 20 minutes before enjoying!

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Comments (3)

1. Nancy says: September 25, 2020 at 8:56 am

   Looks delicious!

   Reply
2. Jac says: September 25, 2020 at 12:15 pm

   What is the nutritional information on these muffins?

   Reply
3. Julie Brown Pastor says: August 27, 2021 at 8:41 pm

   Correction needed in instruction #7. It should say “Remove from pan and COOL (not cook) for 10 minutes”.

   Reply