Made with almond flour and oat flour, these gluten free & dairy free Blueberry Muffins would be perfect for a brunch or for make ahead breakfasts for the week! They are even picky kid approved!
Confession #98 – I recently spent four glorious days in Portland, Maine…basically eating and drinking my way through the city. We were guests at our friends’ wedding…fellow foodies…and they showered us with delicious meals day after day. I think I consumed my body weight in lobster dinners, naturally, but the other MVP of the weekend was the perfectly in season Maine blueberries.
I couldn’t get enough. Blueberry cheesecake. Blueberry crumble. Blueberry beer. Oh – and the very delicious Blueberry Mojito the bride and groom served at the wedding.
I ended up coming coming home with a several pounds of Maine blueberries and tried very hard not to eat them all on the drive home. Instead I spent the time daydreaming about more delicious blueberry treats. First on the list? These beauties.
These muffins were a recipe I found on the site, Ambitious Kitchen, and I fell in love at first bite. I made a few minor changes to the recipe, but otherwise followed her directions word for word and they came out amazing. Isn’t it wonderful when a recipe really delivers?
And not only are they delicious, they are super healthy, too. Packed with almond flour, as well as oat flour, they are a perfect make ahead breakfast for back to school! My kids devoured them – even my picky one!
21 Day Fix Blueberry Muffins {Gluten Free, Dairy Free}
Ingredients
- 1 cup + 2 tablespoons oat flour
- 1 cup packed almond meal I love Trader Joe's!
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk or milk of your choice
- 1 tablespoon coconut oil melted
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
- In a large bowl, whisk together oat flour, almond meal, salt and baking soda.
- In a separate large bowl, mix together egg, maple syrup, vanilla, almond milk, coconut oil, and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
- Gently fold blueberries into muffin batter, then divide evenly into prepared muffin tins.
- Bake for 15-20 minutes or until a toothpick inserted come out clean. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.
Notes
Nutrition
Sarah says
We got half a flat of blueberries in July and I made at least one batch of these muffins each week! Flavorful, sweet (but not TOO sweet), and not too dense–the whole family loved them!
Hilary says
These were heavenly! I usually don’t take time to post comments or feedback on anything but these muffins were unbelievably yummy and I’m so thankful they fit into my 21 day fix plan, so I just had to give praise and credit for an amazing recipe. Thank you so much!! So glad I stumbled across your blog.
Nancylynn says
Oh thank you so much for taking the time to post a comment and rate the recipe! It is very much appreciated!
tiffany L says
These muffins are amazing! Just made them for the first time and I love them. Had 2 for breakfast. One question though, what ingredient makes the portion a 1/3 blue container? thanks for the recipe.
Nancylynn says
Thank you! The blue is for the almond flour
Jackie says
Oh my goodness! These are seriously the best blueberry muffins I’ve ever made! I may or may not have eaten 3 muffins while trying it for the first time…lol! You’re a recipe genius!
Nancylynn says
Thank you so much for the kids words! And thank you for taking the time to rate the recipe- it means the world! <3
Jaime says
We recently returned from our annual trip to Maine (my happy place!!) with a bunch of fresh wild Maine blueberries. I took a calculated risk and doubled this batch the very first time making them. I say a calculated risk because NancyLynn rarely, if ever, disappoints! And boy was I right!!! These are AMAZING!! You’d never know they were healthy!! So glad I doubled the recipe! Thanks again for all your delicious recipes!!
Sarah says
How many calories are they? Love these btw.
Nancylynn says
Yay! Glad you like them!
I suggest using myfitnesspal for calorie info
Maureen says
I made these & absolutely love them! The flavor is so good & it is so nice to be able to have a “quick” breakfast/snack idea for the 21 day fix. Thanks so much for posting these!
Nancylynn says
Thank YOU for taking the time to rate and review!
Emily Haverty says
I was unable to find out flour at trader Joe’s, is there something else I can use?
Nancylynn says
Any almond flour brand works!
Annie says
Wow! I just made these and they’re delicious (super moist too)!
Nancylynn says
Yay!! Thank you so much for taking the time to rate and review, Annie! ❤️
Lauren says
I am just starting the 21 day fix program and am very sad to be losing out on so much yummy food. I also happen to be a poor newlywed college student. I can’t justify going to the health store and buying so many “weird” ingredients. Could this be made with real flour? Is that against the fix rules?
Nancylynn says
I understand…this recipe can’t, but whole wheat flour is totally ok on the Fix! There are lots of FIX approved muffins out there, but my son can’t have dairy or gluten, so I can’t make them. Check out these from the Beachbody Blog – https://www.beachbodyondemand.com/blog/breakfast-banana-muffins
Also, I love making oatmeal for breakfast to keep things budget friendly. Try this – https://confessionsofafitfoodie.com/2015/08/21-day-fix-customizable-baked-oatmeal/ Or I have these on the blog – https://confessionsofafitfoodie.com/2015/08/21-day-fix-customizable-baked-oatmeal/ – when heated up, you get all the flavors of a muffin! And you can also make this in a small pan instead of individual sizes. Hope this helps you!
Eirene Visvardi says
Hello, I’ve made these and they are great – thank you!
I have a questions re. a possible modification: if I were to use only oat flour and no almond meal, do you think they would still work? And if so, how would the container count change? Thanks again!
Nancylynn says
Hi! I am not sure, actually, because almond flour is hard to sub in for…but you could try! And they would still be a yellow :).
Eirene Visvardi says
Thanks a lot! I made the substitution and they were fine but denser in terms of texture. Flavor-wise I liked your original recipe more 🙂
Nancylynn says
Thanks for letting us know, Eirene!
Megan says
Your recipes are always so good!
Nancylynn says
Thank you so much, Megan! Means a lot!