Gluten-Free Blueberry Muffins with Chocolate Chips

Name: Gluten-Free Blueberry Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups gluten-free all-purpose flour; ½ cup almond flour; ¾ cups sugar; 2 teaspoon baking powder; ½ teaspoon salt; ⅓ cup vegetable oil; 2 tablespoon chia seeds in 6 tablespoon water; ⅓ oat milk; 1 ½ teaspoon vanilla extract; ¾ cups chocolate chips; ¾ cups blueberries

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12 muffins
Calories
258 kcal
Course
Breakfast, Snacks
Cuisine
Vegetarian, gluten-free

Gluten-Free Blueberry Muffins with Chocolate Chips

Uri Pugh

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Soft, bakery-style gluten-free blueberry muffins with a melty chocolate chip twist. These blueberry muffins have the perfect moist, fluffy texture, with bursts of juicy blueberries and rich chocolate in every bite. Easy to make, freezer-friendly, and perfect for meal prep, they’re a foolproof favorite for busy mornings or snacks.

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Ingredients

Servings

1 ½ cups gluten-free all-purpose flour we recommend Bob’s Red Mil
½ cup almond flour or sub ¼ cup oat flour
¾ cups sugar
2 teaspoon baking powder
½ teaspoon salt
⅓ cup vegetable oil
2 tablespoon chia seeds in 6 tablespoon water or sub 2 eggs
⅓ oat milk or any milk of choice
1 ½ teaspoon vanilla extract
¾ cups chocolate chips
¾ cups blueberries

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Instructions

Preheat & Prep: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners or lightly grease.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the chia egg (or regular eggs), vegetable oil, milk, and vanilla extract until smooth.
Combine Wet & Dry: Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. The batter should be thick but scoopable
Rest the Batter (Important!): Let the batter sit for 15 minutes—this allows the flour to absorb moisture, leading to softer muffins.
Fold in Add-Ins: Gently fold in the chocolate chips, then carefully fold in the blueberries to avoid breaking them
Fill Muffin Cups: Scoop batter into the prepared muffin tin, filling each cup ⅔ full for even baking.
Bake & Cool: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Frozen Blueberries: If you want frozen blueberries, add them straight in without thawing. Toss with 1 tablespoon of flour first to prevent them from sinking.
Storage: Store in an airtight container at room temp for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven to restore texture.
💡 Quick Tips for Perfect Muffins:
Rest the batter for 15 minutes for a better texture.
Mix well, but don’t overwork
Check consistency—batter should be thick like yogurt.
Fill cups ⅔ full for even baking. Use the toothpick test—if it comes out clean, they’re done.
Cool in the pan for 5 minutes, then transfer to a rack to prevent soggy bottoms.

Nutrition Information

Show Details

Serving 1muffin Calories 258kcal (13%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 1g Sodium 168mg (7%) Potassium 65mg (2%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 6IU (0%) Vitamin C 1mg (1%) Calcium 73mg (7%) Iron 1mg (6%) Zinc 0.2mg Folic Acid 24µg

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 258 kcal

% Daily Value*

Serving	1muffin
Calories	258kcal	13%
Carbohydrates	35g	12%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	1g	5%
Sodium	168mg	7%
Potassium	65mg	1%
Fiber	2g	8%
Sugar	20g	40%
Vitamin A	6IU	0%
Vitamin C	1mg	1%
Calcium	73mg	7%
Iron	1mg	6%
Zinc	0.2mg
Folic Acid	24µg