Light Gluten Free Blueberry Muffins

Name: Light Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 egg; ⅓ cup coconut oil; ⅓ cup almond milk; 1-1/2 cups gluten-free flour; sugar substitute to equal 3/4 cup white sugar; ½ teaspoon salt; 2 teaspoons baking powder; 1 cup fresh blueberries

User Reviews

4.4

30 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Course
Dessert, Breakfast

Light Gluten Free Blueberry Muffins

Kaitlin Woodard

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These Blueberry Muffins taste just as sweet and delicious as regular blueberry muffins but are gluten free and lower in calories!

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Ingredients

Servings

1 egg
⅓ cup coconut oil
⅓ cup almond milk
1-1/2 cups gluten-free flour
sugar substitute to equal 3/4 cup white sugar I use Whey Low
½ teaspoon salt
2 teaspoons baking powder
1 cup fresh blueberries

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Instructions

Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.
In a 1-cup measuring cup; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.
In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.
Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.
Gently stir in blueberries with a wooden spoon.
Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.
Bake at 350 degrees F in a preheated oven for about 20 to 25 minutes.
Makes 6 muffins.