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Gluten-Free Blueberry Muffin

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Gluten-Free Blueberry Muffin

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Course: Breakfast
Cuisine: American
Keyword: Gluten-Free Blueberry Muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 181kcal


  • 12 standard cupcake liners
  • 2/3 cup flour, almond
  • 1/4 cup flour, coconut
  • 1/2 cup oats, dry
  • 1 1/2 tablespoon flaxseed, ground
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 cup coconut oil
  • 1 large egg
  • 1/3 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/8 cup maple syrup, pure
  • 1 cup blueberries


  • Preheat oven to 350°F. Place cupcake liners into muffin pan.
  • In a blender, mix flours, oats, flaxseed, baking powder, cinnamon, and salt.
  • Melt coconut oil, being careful not to overheat.
  • In a large mixing bowl, whisk together egg, almond milk, vanilla, and maple syrup. Gradually whisk in coconut oil.
  • Add dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
  • Pour an even amount of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 91mg | Fiber: 3g | Sugar: 5g

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