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Gluten-Free Blueberry Muffin

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



  • 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.


Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 91mg | Fiber: 3g | Sugar: 5g