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Moist gluten-free blueberry chocolate chip muffins

These delicious gluten-free muffins, featuring moist blueberries and chocolate chips, are a great dessert for kids. This recipe makes 12 gluten-free blueberry and chocolate chip muffins.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
42 mins
Servings: 12 servings
Calories: 318 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ⅓ cups gluten-free flour 280g
  • 12 tablespoons almond flour ¾ cup + + 1 tablespoon, or 80g
  • ¾ cup brown sugar 150g
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick + 1 tablespoon unsalted butter, softened 130g
  • ½ cup + 1 ½ tablespoon milk 140mL
  • ½ cup + 1 ½ tablespoon yogurt 140g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • ½ cup dark chocolate chips
  • ½ cup blueberries fresh or frozen

Instructions

    Cup of Yum
  1. Preheat the oven to 375 ºF and position the rack in the middle of the oven.
  2. Line a 12-hole muffin tin with paper liners.
  3. In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
  4. Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
  5. Gradually add the milk, yogurt, eggs, vanilla extract to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
  6. Add 1 tablespoon of the gluten free muffin batter to the bottom of each muffin liner. This will help prevent the chocolate chips and blueberries from sinking all the way to the bottom.
  7. Stir in chocolate chips and blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
  8. Divide the rest of the batter equally into the muffin pan, filling each muffin case to the brim for standard muffins or creating a small mound above the edge for jumbo muffins.
  9. Sprinkle with the reserved extra blueberries and chocolate chips, and add a little sugar on top to create a streusel topping.
  10. Bake at 375 ºF for 20-22 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs. Check the muffins after 20 muffins by inserting a toothpick in the middle.
  11. Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 54mg (18%) Sodium 292mg (12%) Potassium 123mg (4%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 346IU (7%) Vitamin C 2mg (2%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 39g 13%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 54mg 18%
Sodium 292mg 12%
Potassium 123mg 3%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 346IU 7%
Vitamin C 2mg 2%
Calcium 140mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.