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Garlic & Zest

Gourmet Cooking at Home!

Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins
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I don’t adhere to any particular diet — unless “I’m game for anything” qualifies as an eating plan.  I don’t have any food allergies or sensitivities (knock on wood) and unless I’m trying to get into a bathing suit, gluten is still my friend.    So you’re probably wondering why I’m touting these gluten free blueberry muffins…. Well…

 


Dry ingredients and lemon zest wet ingredients and butter

My Aunt Heather has a gluten intolerance and because she was celebrating Christmas with us this year, I felt I should make an effort on her behalf.  I baked a holiday ham, made a crustless version of this quiche, supremed some Florida oranges for a nice citrus salad and whipped up these delicious — and gluten free — blueberry muffins.

 

adding eggs to wet ingredients batter for Gluten-Free Blueberry Muffins

I’ve had the most success with gluten free baking when I use a combination of arrow root and coconut flour.  Together they yield a moist, delicate crumb that’s more than just a passable substitute — it’s really delicious!  Of course, coconut flour soaks up liquid faster than a ShamWow, so you need an inordinate amount of eggs and liquid.  In this case — six eggs and instead of regular sugar, I used honey.

 

adding blueberriestopping for Gluten-Free Blueberry Muffins

For the crumb, instead of my usual flour/brown sugar/butter combo I used ground hazelnuts and arrowroot with the butter and a little bit of white sugar.  It doesn’t have the same towering streusel appearance that my recent coffeecake did, but it does provide a nice contrast to the muffin.  And did I mention these were blueberry muffins?  As in an avalanche of blueberries?

 

scooping batter into tins for Gluten-Free Blueberry Muffins topping with streusel

For fun, I made regular sized muffins as well as a tin of minis.  In fact, this recipe made 24 mini muffins and 10 full sized!  Who can resist a mini muffin?  No one in this house – they were the first to go…

 

baked Gluten-Free Mini Blueberry Muffins Gluten-Free Blueberry Muffins on a cooling rack Stacked Gluten-Free Blueberry Muffins

I confess — just before serving I made a little glaze to spoon over them so they’d be even more festive — but I didn’t have time to take pictures – so you’ll have to imagine the sweet swirls and drizzles on top – even better, right?

 

Gluten-Free Blueberry Muffins in muffin tin Gluten-Free Blueberry Muffins freshly baked

Hungry for more gluten free delights? Try these:

  • Almond Flour Banana Pancakes
  • Gluten Free Banana Coconut Bread
  • Light and Fluffy Gluten Free Strawberry Muffins
  • Chewy Coconut Macaroons
  • Chocolate Mint Meringues

 

Ready to eat Gluten-Free Blueberry Muffins


Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Gluten-Free Blueberry Muffins
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5 from 4 votes

Gluten Free Blueberry Muffins

Loaded with fresh blueberries these muffins have a moist, tender crumb and are absolutely irresistible!  
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 257kcal

Ingredients

For the muffins

  • 1/2 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 meyer lemon or regular, zested
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup honey orange blossom is fine
  • 6 large eggs
  • 12 ounces blueberries

For the streusel

  • 1/2 cup arrowroot flour
  • 1/2 cup hazelnut flour (can substitute almond flour
  • 1/4 cup sugar or coconut sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature

For the glaze (optional)

  • 1/2 cup confectioner's sugar
  • 3-4 teaspoons milk or cream

Instructions

  • Preheat oven to 350°. Arrange muffin liners in the muffin tin and spray with vegetable spray. Set aside.
  • In a medium bowl combine the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Whisk to combine.
  • In a large bowl, with a hand mixer beat together the honey and butter until smooth. Add the eggs and mix until smooth. Add the dry ingredients and mix until just blended. Fold in the blueberries and let the batter rest for 5 minutes.
  • Meanwhile, make the streusel. Combine the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a small bowl and use your fingers to work it together to form the crumble.
  • Divide the batter among the muffin tins and top with the streusel. Bake for 20-25 minutes or until golden brown and set. Let the muffins rest for 5 minutes in the pan. While muffins are cooling, make the (optional) glaze. Stir together the confectioner's sugar and cream until smooth. Drizzle the glaze over the cooled muffins and serve.

Notes

For mini muffins bake 10-14 minutes.
These muffins freeze well - but if you're going to glaze them -- wait until they've thawed from the freezer, then add the glaze.

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 215mg | Potassium: 63mg | Fiber: 2g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 2.8mg | Calcium: 24mg | Iron: 0.7mg

More Gluten Free Favorites:

Gluten-Free Banana Coconut Bread | Garlic + Zest
Gluten Free Banana Coconut Bread
Fluffy Almond Flour Banana Pancakes
Toasted Almond Dream Panna Cotta
Toasted Almond Dream Panna Cotta

 

“Pin It” For Later!

Need a foolproof gluten free blueberry muffin recipe? This one is loaded with blueberries and a yummy streusel topping. #blueberrymuffins #glutenfree #muffins #christmasbreakfast #breakfastmuffins #brunch #christmasbrunch #healthymuffins #breakfastbread #healthyblueberrymuffins #paleo #glutenfreemuffins

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Breads// Breakfast Breads// Breakfast/Brunch28 Comments

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Comments

  1. Edyta at Innocent Delight says

    August 22, 2017 at 12:42 PM

    I don’t have any food sensitivities either but I am trying to loose baby weight so I do try to go low on the gluten. I have never baked gluten-free anything but I definitely want to try after seeing how beautiful your muffins are.

    Reply
    • Lisa says

      August 22, 2017 at 12:56 PM

      I’m trying to lose baby weight too — my daughter is 21.

      Reply
  2. Kate | Veggie Desserts says

    August 22, 2017 at 10:42 AM

    What gorgeous gluten free muffins! Your aunt is very lucky.

    Reply
  3. Amy | The Cook Report says

    August 22, 2017 at 8:27 AM

    Sounds like a great recipe to have on hand when you need to cook for someone on a gluten free diet!

    Reply
  4. Marjory @ Dinner-Mom says

    August 22, 2017 at 7:43 AM

    These look so good! I know what it’s like when someone has a food allergy (my youngest) but you want everyone to enjoy the same thing…this is a sure winner!

    Reply
  5. Michelle says

    January 6, 2017 at 1:11 AM

    Oh Lisa, you’ve done it again and made me curious about baking,lol. You mange to provide the most adorable yet informative posts. Love the pics too.

    Reply
    • Lisa says

      January 6, 2017 at 10:48 AM

      Thanks so much, Michelle! I can’t believe you’ve never baked….

      Reply
  6. Katrina says

    January 5, 2017 at 1:04 PM

    Lisa these look great! We just learned that Bella has Celiacs so I am on the look out for great gluten free recipes. Where did you get the arrow root flour?

    Reply
    • Lisa says

      January 5, 2017 at 1:56 PM

      Oh – wow! I’m sorry to hear that — I hope she’ll like these muffins! I have extra if you’re interested…

      Reply
  7. allison says

    January 5, 2017 at 12:33 AM

    My family loves blueberry muffins so definitely pinned this to make. I loved that you used coconut sugar and lemon zest for added flavor. Thanks for sharing this recipe.

    Reply
    • Lisa says

      January 5, 2017 at 6:40 AM

      Thanks Allison! Let me know how you like them!

      Reply
  8. CC says

    January 4, 2017 at 10:22 PM

    Goodness, the first time I tried coconut flour was a disaster! I had no idea about how it sucks up liquid!! These gf muffins look wonderful! Your aunt’s a lucky lady!

    Reply
    • Lisa says

      January 5, 2017 at 6:40 AM

      Like a Sham-WoW! baby!

      Reply
  9. shashi at runninsrilankan says

    January 4, 2017 at 7:32 PM

    Blueberry and lemon muffins are my favorite kind and these have me wanting to reach into the screen! Glad you made these GF for your aunt as they are right up my alley!

    Reply
    • Lisa says

      January 5, 2017 at 6:39 AM

      She really enjoyed them, too, Shashi!

      Reply
  10. Kim @ Three Olives Branch says

    January 4, 2017 at 7:27 PM

    Crumb toppings on muffins are pretty much required in my book! These muffins look amazing!

    Reply
    • Lisa says

      January 5, 2017 at 6:38 AM

      I agree, Kim!

      Reply
  11. CookingOnTheWeekends (@cookingweekends) says

    January 4, 2017 at 6:55 PM

    I love the “game for anything” diet! 😀 I’m on that one too. These look divine and I’d love one with a cup of coffee. Now.

    Reply
    • Lisa says

      January 4, 2017 at 7:25 PM

      Glad to have you in my camp on the “game for anything”!

      Reply
  12. culinaryginger says

    January 4, 2017 at 2:25 PM

    I’ve been using almond flour for my gluten-free muffins and I would love to try coconut flour and these muffins. Great recipe.

    Reply
    • Lisa says

      January 4, 2017 at 3:07 PM

      You’ll have to share your recipe with the almond flour — love to try it!

      Reply
  13. Camille says

    January 4, 2017 at 2:01 PM

    These muffins look great, and I love the touch of hazelnut!
    http://www.joinmein.miami

    Reply
    • Lisa says

      January 4, 2017 at 3:07 PM

      Thanks, Camille! I just happened to have hazelnut flour — but I think almond flour would work just as well!

      Reply
  14. Meg | Meg is Well says

    January 4, 2017 at 1:01 PM

    “coconut flour soaks up liquid faster than a ShamWow”-LOL so true. I was on a gluten free diet for a while and I learned the hard way you definitely have to mix coconut flour with another flour! I never tried arrowroot though. It’s so nice of you to take such good care of your aunt while she was visiting-I’m sure she really appreciated it-it’s so hard being the odd ball out diet-wise during the holidays. That crumb top looks amazing!

    Reply
    • Lisa says

      January 4, 2017 at 2:02 PM

      Thank you, Meg — I’m glad you like it! Yes, my aunt enjoyed herself and we all enjoyed these little muffins…

      Reply
  15. Catherine says

    January 4, 2017 at 12:53 PM

    Dear Lisa, these muffins are beautiful! I love the golden color with the little pop of color…such a wonderful treat to have in the morning with coffee. Pinned for later!

    Reply
  16. Cindy Gordon says

    January 4, 2017 at 12:30 PM

    Yummed this for later! These muffins look amazing. Each year we pick fresh blueberries. I am a huge blueberry fan!

    Reply
    • Lisa says

      January 4, 2017 at 12:56 PM

      Thank you, Cindy — these were a hit — even with the family members who don’t have an issue with gluten — so that’s saying something!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

Let’s get cooking!

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