Gluten-free Dairy-free Blueberry Muffins (Paleo)
Gluten-free Dairy-free Blueberry Muffins recipe. A grain-free muffin recipe that is fluffy and full of blueberries on the inside and has a crisp top on the outside.
I love these gluten-free dairy-free blueberry muffins! They probably have the best texture of any grain-free, gluten-free, Paleo muffin that I have ever made!
They are soft and fluffy on the inside and have the best crispy tops on the outside.
I think the success of the texture is because this recipe is a Paleo, Gluten-free, Dairy-free version of the famous Jordan Marsh Blueberry muffins.
As I mentioned, this recipe was inspired by and is based off of the famous Jordan Marsh Blueberry muffins from Boston.
I recently learned about these famous muffins from a family member who mentioned that my husband’s grandmother used to buy them and loved them.
I made them and was blown away by how good they were! SO good.
So naturally, I decided to try to make a Gluten-free, Dairy-free, and Paleo version.
Ingredients needed to make these Gluten-free Dairy-free Blueberry Muffins:
- olive oil
- coconut sugar
- blanched almond flour
- tapioca flour
- coconut flour
- cream of tartar
- baking soda
- almond milk- (or any non-dairy milk of your choice)
- fresh blueberries
Tips on making these healthier blueberry muffins:
For starters, I recommend making these muffins as written. It can be tough to replace ingredients with alternative healthy baking.
I’m not saying that it won’t work BUT I haven’t tested it, so I can’t say how these muffins will turn out if you use a different kind of oil or if you use frozen blueberries instead of fresh.
(Let me know if you do make any changes and how they work though! My sister made them with raspberries and frozen blueberries and they worked for her but I haven’t personally tried it.)
With that being said, make sure the olive oil you use is light. You don’t want a strong taste.
Also, using the cream of tartar and baking soda together is key because it creates a similar effect as to baking powder (which is not Paleo).
Cream of tartar is one of my favorite things to add to Paleo muffins or pancakes.
Next, make sure to use a handheld mixer to mix the “wet ingredients” aka the olive oil, coconut sugar, eggs, and vanilla.
Then, once the dry ingredients are mixed together ( the almond flour, tapioca flour, coconut flour, salt, cream of tartar and baking soda), you need alternate mixing some of the dry ingredients and some of the almond milk into the wet ingredients.
Lastly, make sure to mash 1/2 cup of the blueberries that you have set aside to fold into the batter. It makes a difference in the moisture of the muffin.
These muffins bake until truly golden, with hardened crispy tops.
It is quite satisfying to have a soft muffin with a crispy top. Soooo good!
Oh yes, one last tip! Use a knife to gently push along the perimeter of the muffin tin to loosen the muffins. The tops hang over the muffins, so using a knife makes them easier to pop out!
I also have eaten these warm without waiting until they were totally cooled. And they were delish!
It can certainly be hard to wait to eat baked goods once they are out of the oven… at least for me!
I’m very tempted to try these with cherries or blackberries next. I love a good muffin with coffee for breakfast!
Other healthy muffin recipes you may enjoy:
Gluten-free Dairy-free Blueberry Muffins (Paleo)
- 1/2 cup light olive oil
- 3/4 cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cups blanched almond flour, packed
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 cup almond milk
- 1 3/4 cups fresh blueberries
- 1 Tbs coconut sugar, (to sprinkle on top of the muffins)
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
- In a large bowl, mix the olive oil, coconut sugar, eggs, and vanilla together with a handheld mixer for 45-60 seconds.
- In another large bowl, mix the almond flour, tapioca flour, coconut flour, salt, cream of tartar and baking soda together.
- Add half of the flour mixture to the wet mixture and mix. Add half of the almond milk ( 1/4 cup ) and mix. Repeat with the other half of the flour mixture and the other half of the almond milk.
- Mash 1/2 cup of the blueberries and then fold them into the batter. Then fold in the remaining whole blueberries.
- Evenly distribute the batter into all of the muffin tins. Sprinkle the tops of all of the muffins with the 1 Tbs of coconut sugar.
- Bake for 25-30 minutes, until golden. Let the muffins cool in the tin before eating.
- Tip: once the muffins are cool, use a knife to loosen them from the tin before taking them out.
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