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Blueberry muffins on cooling surface after baking

How to Make the Best Gluten-Free Blueberry Muffins (Dairy-Free, Sugar-Free)

Dani
These gluten-free blueberry muffins are irresistibly moist and sweetened only with wholesome date paste and ripe banana. Packed with juicy blueberries and made with a blend of gluten-free flour and almond flour, they’re a nutritious, satisfying snack or breakfast option — no refined sugar or dairy needed.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American, British
Servings 12

Equipment

1 Mixing bowl medium
1 Mixing bowl small
1 Muffin Tray 6 or 12 molds

Ingredients
  

Dry Ingredients:

  • 120 g Gluten-free flour (store-bought) or Homemade Gluten-Free Flour Blend N1
  • 80 g Almond Flour
  • 3 g Psyllium husk
  • 1 ¼ tsp Baking Powder
  • ½ tsp Bicarbonate of Soda Baking soda
  • ¼ tsp Sea Salt

Wet Ingredients:

  • 4 medium Ripe Bananas or 3 large
  • 70 g Date paste
  • 4 medium Eggs or 3 large
  • 80 ml Coconut Oil melted
  • 1 tsp Vanilla bean paste or vanilla extract
  • 1 tsp Fresh lemon juice or apple cider vinegar

Fold-ins:

  • 200 g Fresh blueberries
  • 30 g Walnuts optional

Ingredients for Homemade Gluten-Free Flour Blend N1 in the ratio for this recipe. Look at NOTES below.

For Date Paste: look at NOTES below

  • Hot water to cover and soften the dates
  • 100 g Medjool dates ~6-7 large dates

Instructions
 

  • Preheat oven to 220°C / 425°F. Line a muffin tin with parchment cases.
  • In a bowl, whisk gluten-free flour, almond flour, baking powder, and psyllium husk
  • In another bowl, mash the banana, then add bicarbonate soda and lemon juice; the mixture will bubble.
  • Mix mashed banana with date paste, eggs, coconut oil (make sure the oil is not too hot|), and vanilla.
  • Combine wet and dry ingredients. Fold gently to incorporate — don’t overmix.
  • Gently fold in the flour and blueberries and add them to the batter.
  • Fill muffin cases about ¾ full. Optional: top with chopped walnuts.
  • Bake for the first 8 minutes on 220°C (425°F). Don’t worry, they won’t burn. After, without opening the oven, turn the heat down to 175°C (350°F) and bake for the remaining 13-15 minutes. Bake until golden brown and a toothpick inserted into the centre comes out clean
  • Keep muffins in the oven for 5–10 minutes to cool a bit before transferring to a wire rack.

Notes

Substitution and Other Tips:

These muffins are flexible and can be adapted to suit allergies or ingredient availability:
Almond Flour Alternatives:
  • Sunflower seed flour - nut-free, mild taste, similar texture.
  • Pumpkin seed flour - higher protein and darker crumb; great with bananas.
Make ahead - You can prepare the muffin batter a day in advance and bake it the following morning. I do this often and believe the muffins turn out even better this way!
To Store - These muffins are best served the day they are made. They can be stored at room temperature for up to 3 days in a cake stand with a dome or in a ziplock bag.
To Freeze - You can also freeze them by wrapping each muffin in plastic wrap and storing them in a resealable bag. Thaw or preheat them in the middle of the oven.
Baking tip - It has already been added to the instructions. I spent years crying over deflated muffins until I found this priceless hint, and since then, I have not failed.

Dani x x

Keyword dairy-free blueberry muffins, gluten-free blueberry muffins, healthy blueberry muffins, no sugar gluten-free muffins
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