This morning I bounded out of bed with one thought, “I want to eat the BEST BLUEBERRY MUFFINS in the world (and beyond!) But, in order for these muffins to be the Best Blueberry Muffins, they must be super-healthy, high in fiber and gluten-free.
Luckily, our refrigerator was holding blue treasure ~ a large container of fresh, organic blueberries just begging to be stirred into muffin batter. Looking at all those lovely berries I could picture our perfect breakfast morning in my mind…
My Gorgeous and I smile at each other, then we bite into a warm, fresh blueberry muffin (with a sprinkle of cinnamon-sugar baked on top) spread with just a “wee bit” of salted butter… served outside on our deck in the backyard, surrounded by birds chirping merrily… with a cup of steaming hot tea for me (and hot coffee for my man) in one hand and that warm-from-the-oven blueberry muffin in the other hand…
Ohhhh, YES! Give me a Best Blueberry Muffin NOW!
I know, I know, YOU want a muffin right now too, right?? Well, I won’t deprive you any longer of not having this recipe because THIS recipe might become YOUR new all time FAVORITE Blueberry Muffin recipe in the whole wide world (and beyond).
Best Blueberry Muffins
Gluten and dairy free, Best Blueberry Muffins are absolutely delicious; incredibly high in fiber and loaded with antioxidants. They are made with high fiber flaxseed, almond flour, oat flour, coconut flour and bursting with blueberries. But most important ~ they taste amazing! My Gorgeous Man ate THREE of these muffins this morning because they are simply irresistible with their crunchy cinnamon-sugar top.
Preheat oven to 350 degrees Fahrenheit.
Line your cupcake/muffin pan with 12 cupcake papers.
1 cup ground flaxseed (I use organic, golden flaxseed)
1 cup almond flour (Bob’s Red Mill)
3/4 cup oat flour
1/2 cup coconut flour
1/4 cup tapioca starch
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil (I use a mild flavored olive oil)
1/2 cup honey
1 tablespoon pure vanilla extract
1 1/2 teaspoons apple cider vinegar
1 cup milk of your choice (So Delicious Unsweetened Coconut Milk)
2 cups fresh blueberries
2 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
GIMME GLUTEN FREE METHOD
1. In a small bowl stir together the sugar and cinnamon; set aside.
2. In a large bowl whisk together first 7 ingredients until mixed. Add the eggs, oil, honey, vinegar, vanilla and milk. Stir until mixed; then stir in the blueberries.
3. Divide batter into a 12 cupcake-paper lined muffin pan. Each muffin will be very full. Spoon the reserved sugar/cinnamon mixture evenly over the top of each muffin. Pop the muffins in the preheated oven. Bake at 350 degrees for 20-24 minutes or until done.
Baking Tip: Here’s how to tell if your muffins are done…
a. Insert a toothpick into the center of a muffin.
b. If the toothpick comes out clean; the muffins are done.
Lynn’s Notes: I simply love my Blissful Blueberry Muffin recipe – it’s very light and tender; but I was born to experiment! And I wanted a super-healthy blueberry muffin for breakfast so…
- I increased the coconut flour and decreased the tapioca flour, so I would have a higher fiber, more nutritious muffin. I thought the muffin would be heavy, but I was surprised ~ we LOVED the texture! With the increase in the coconut flour (coconut flour is one of the highest fiber flours in the world) the muffins hold together beautifully, without needing to add xanthan or guar gum. Hooray!
I hope you LOVE these muffins, too! Both recipes are truly delicious, so pick your favorite and go forth and bake!
Berry Smiles, Lynn
PS Here are more muffin recipes for you to enjoy:
Honey Raisin Flaxseed Muffins
Blissful Blueberry Muffins
Nutty Banana Nut Muffins
Spicy Pumpkin Muffins
Plus… find TONS of recipes in the Recipe Index!