Gluten-Free Dairy-Free Sugar-Free Blueberry Muffins
Gluten-free dairy-free sugar-free blueberry muffins... that's a mouthful. But, it means almost anyone can have a mouthful of these delicious muffins! Unless you're allergic to nuts. You can't have any, I'm sorry. Maybe next time.
These muffins have only 1.5 grams of sugar each, and none of it is added sugar! It's all from the berries. These muffins have 3 grams of fiber. These aren't particularly low carb, with 11.4 grams of net carbs each but they're much lower in carbs than a traditional muffin. For reference, a Starbucks blueberry muffin has 52 grams of carbs and a whopping 29 grams of sugar! Okay as a treat for someone who tolerates sugar but definitely not acceptable for a diabetic or people on low-sugar diets.
You can use fresh or frozen berries in these gluten-free dairy-free sugar-free blueberry muffins. This recipe is delicious with wild blueberries as well. If you'd like you could also substitute other berries, such as cherries or raspberries in these muffins!
Despite being gluten-free, these have a great muffin texture. These aren't soggy or dry. Make sure the flours you use are certified gluten-free. This recipe calls for almond flour, oat flour, and cornmeal. If you're celiac and have a croos-reactivity with oats you can sub sorghum flour.
You need your eggs to be at room temperature for this recipe. If you’re anything like me you’re terrible at planning ahead and want your muffins NOW. So, I have some tips for getting them not cold fast. Get a cup or bowl your eggs will fit in and put your eggs in it. Fill your cup with warm water (not hot! don’t cook that egg). Let it sit for about 10 minutes and bam, your egg isn’t cold anymore!
These muffins are only lightly sweet. So, they're perfect for breakfast! If you prefer a sweeter muffin, increase the amount of xylitol or erythritol to 2/3 of a cup instead of a 1/2 cup. Want a savory accompaniment for breakfast? Try my gluten-free dairy-free English muffins! https://www.mapletaffyandlousytomatoes.com/recipes/gluten-free-dairy-free-english-muffins/
Ingredients
- 1 heaping cup blueberries (fresh or frozen and thawed)
- 3 large eggs (room temperature)
- 1/4 cup unsweetened soy milk
- 3/4 cup vegan butter (plant based buttery spread)
- 2 tsp vanilla extract
- 1/2 cup sugar free pancake syrup
- 1 cup oat flour
- 1/2 tsp salt
- 1/2 cup fine yellow corn meal (plus 2 tbsp)
- 2 cup almond flour
- 1/2 tsp nutmeg
- 2 1/2 tsp baking powder
- 1/2 cup xylitol or erythritol
Wet Ingredients
Dry Ingredients
Instructions
- Preheat your oven to 350°F. Take a regular-sized muffin tin (or multiple tins) and place cupcake liners in them.
Combine all of the dry ingredients in a large bowl and combine. - Melt your vegan butter substitute and add to the bowl.
Add the rest of the wet ingredients to the bowl and whisk with a fork or whisk. The nice thing about these being gluten-free is that you don't need to worry about over-mixing and making them tough! 
If your blueberries are fresh, lightly mash some of them with a fork to release some of the juices before adding to the batter. If they're frozen and thawed just add to the batter, juice and all. 
Mix the berries in well. 
Will each cupcake liner in your muffins tins with batter, almost completely full.
Place in the oven and bake for 25 minutes, or until lightly browned on top and a toothpick come out clean. 
Enjoy! Cool completely before wrapping them up.