Moist Gluten-Free Blueberry Chocolate Chip Muffins

Why You’ll Love This Recipe

These muffins combine the best of both worlds—healthy blueberries and decadent chocolate chips. The muffins are light and fluffy, with a perfectly moist crumb that comes from using gluten-free flour and the right balance of ingredients. The blueberries provide a natural sweetness and a burst of freshness, while the chocolate chips add a touch of indulgence. Whether you’re on a gluten-free diet or simply looking for a delicious muffin, this recipe is sure to become a new favorite.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum, or add 1/2 teaspoon if not)

• 1/2 cup almond flour

• 1/2 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsweetened applesauce (or yogurt for a richer taste)

• 2 large eggs

• 1/2 cup milk (dairy or non-dairy, like almond or oat milk)

• 1/4 cup melted coconut oil or butter

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries

• 1/2 cup semi-sweet chocolate chips (dairy-free if needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt until well combined.

3. Mix wet ingredients: In a separate bowl, whisk together the applesauce (or yogurt), eggs, milk, melted coconut oil (or butter), and vanilla extract.

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as that can result in dense muffins.

5. Add the blueberries and chocolate chips: Gently fold in the blueberries and chocolate chips, being careful not to crush the berries. If you’re using frozen blueberries, you can add them directly from the freezer to prevent them from bleeding into the batter.

6. Fill the muffin cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached. The muffins should be golden brown on top and spring back lightly when pressed.

8. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Servings and Timing

This recipe yields about 12 muffins. The preparation time is around 10-15 minutes, and the baking time is about 18-22 minutes, depending on your oven.

Variations

• Other berries: Swap the blueberries for raspberries, blackberries, or strawberries for a different flavor. You can also mix a variety of berries for a berry-packed muffin.

• Nuts: Add chopped nuts like walnuts, almonds, or pecans to the batter for a crunchy texture that complements the soft muffins.

• Vegan option: To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a non-dairy milk like almond or oat milk.

• Citrus zest: Add lemon or orange zest to the batter for a citrusy twist that pairs beautifully with the blueberries.

Storage/Reheating

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to store them for longer, keep them in the fridge for up to 1 week. To reheat, pop them in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them before adding them to the batter to prevent them from bleeding into the mixture. If you’re using frozen blueberries, you may need to add a few extra minutes to the baking time.

Can I substitute the almond flour with something else?

You can substitute the almond flour with additional gluten-free flour if you prefer, but almond flour adds moisture and richness to the muffins. If you omit it, consider adding an extra tablespoon of oil or applesauce.

Can I make these muffins without sugar?

You can reduce the sugar or use a sugar substitute like stevia, monk fruit, or maple syrup. If you use a liquid sweetener like maple syrup, you may need to reduce the milk slightly to compensate for the added moisture.

Can I use coconut milk instead of regular milk?

Yes, you can use coconut milk or any non-dairy milk in place of regular milk. It will add a slight coconut flavor that pairs well with the other ingredients.

How do I keep the muffins from sinking in the middle?

To prevent sinking, be careful not to overmix the batter. Overmixing can lead to dense muffins, which can cause them to collapse while baking. Also, make sure your baking powder and baking soda are fresh, as expired leavening agents can affect the rise.

How can I make the muffins extra moist?

If you’d like the muffins to be extra moist, add a few tablespoons of sour cream or yogurt (dairy or non-dairy) to the batter. You can also use more applesauce or try adding mashed banana for added moisture and flavor.

Can I freeze these muffins?

Yes, these muffins freeze well. Once they’ve completely cooled, wrap them tightly in plastic wrap or place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 2-3 months. To reheat, microwave them for 20-30 seconds or thaw them at room temperature.

Can I add more chocolate chips to the batter?

Yes, feel free to add more chocolate chips if you’re a fan of extra chocolatey muffins! Just be cautious not to add too many, as it could affect the texture of the muffins.

Are these muffins gluten-free and dairy-free?

Yes, this recipe is both gluten-free and dairy-free, as long as you use dairy-free milk and non-dairy chocolate chips.

Conclusion

These Moist Gluten-Free Blueberry Chocolate Chip Muffins are the perfect combination of soft, fluffy texture, sweet blueberries, and rich chocolate. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, these muffins are sure to satisfy your sweet tooth. With a few simple ingredients, you can make a batch of these gluten-free muffins that are not only delicious but also perfectly moist. Enjoy them fresh or store them for later—either way, they’ll be a hit!