Tricks to baking tasty Gluten-free Blueberry Muffins

Blueberry muffins have been a fetish of mine since I was a child. They are a handy on-the-go snack that freeze very nicely. I make bulk batches when I get the urge and then freeze them for future use.

After several unsuccessful attempts I have finally figured out how to make them light and moist. Rather than use sugar and a liquid, I substitute with maple syrup (honey tends to make them brown too fast) and I use 1/3 part almond flour in my muffin mix. I have used both fresh and frozen blueberries but I prefer fresh, folding them in after the batter is fully mixed.

My favorite brand of maple syrup is Kirkland’s at Costco’s. You can pick up a gallon sized container for about sixteen dollars. You can also buy a bulk bag of almonds and grind them yourself with a coffee grinder or mixer. I have used both whole ground up almonds and peeled varieties. It really made no difference.

Tags: Baking, Blueberry Muffins, Gluten-free, Muffins, Recipe

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Meet the Author

Caryn Talty

The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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