Description
These Moist Gluten-Free Blueberry Chocolate Chip Muffins are a perfect blend of sweet blueberries, rich chocolate chips, and a soft, fluffy texture. They are gluten-free and incredibly moist, making them a delightful treat for breakfast, brunch, or a snack.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with 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)
Instructions
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.
- 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.
- Mix wet ingredients: In a separate bowl, whisk together the applesauce (or yogurt), eggs, milk, melted coconut oil (or butter), and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to avoid dense muffins.
- Add blueberries and chocolate chips: Gently fold in the blueberries and chocolate chips, being careful not to crush the berries. If using frozen blueberries, add them directly from the freezer.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. The muffins should be golden brown on top and spring back lightly when pressed.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Variations: You can swap the blueberries for other berries like raspberries, blackberries, or strawberries.
- Vegan option: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and non-dairy milk for a vegan version.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.
- Freezing: Freeze the muffins for up to 2-3 months. Thaw at room temperature or microwave for 20-30 seconds.
- Prep Time: 10-15 minutes
- Cook Time: 18-22 minutes
- Category: Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
