Here's a grain-free twist on classic blueberry muffins! This grain-free blueberry muffin recipe is made with tapioca flour, coconut flour, and arrowroot starch. They're mildly sweet and loaded with juicy blueberries. The tapioca flour is critical in this recipe, as it gives the muffins a bit of bite and springiness similar to what wheat flour provides in gluten-based breads.
This blueberry muffin recipe is my husband Ryan's favorite breakfast right now. Ryan still abstains from eating grains as part of his Hashimoto's healing plan, but he has now improved to being able to tolerate eggs, raw fermented dairy, and grain-free flours. He is enjoying once again being able to enjoy baked goods such as sandwich bread, cookies, and these muffins.
These muffins are sweetened with sucanat, which is an unrefined sweetener that is more nutritious than refined sugar. Unlike sugar, sucanat supplies trace amounts of potassium, iron, calcium and vitamin B-6. This recipe is also loaded with healthy fats and protein. This delicious recipe freezes well, too!
Grain-Free, Gluten-Free Blueberry Muffins
Makes 12 muffins
10 Tb (1 stick plus 2 Tb) butter, preferably nutrient-dense
1 cup tapioca flour
2/3 cup coconut flour
1/3 cup plus 1 Tb arrowroot starch
5 Tb sucanat
3/4 tsp finely-ground Celtic sea salt
4 eggs, preferably from pastured hens
1 cup whole milk
1&1/2 cups frozen blueberries*
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat once melted.
Combine the tapioca flour, coconut flour, arrowroot, sucanat, baking powder, and salt in a medium-large bowl. Whisk to combine and break up any lumps.
Lightly beat the eggs and milk together with a fork.
Pour the egg/milk mixture into the dry ingredients and beat well with a mixer. Add in the melted butter and beat until everything is well-incorporated.
Fold in the blueberries.
Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups because the muffins don't stick to them.
Scoop the muffin batter into the muffin cups. A 3-Tb scoop works well for this. Go ahead and fill up the muffin cups all the way to the top.
Bake the muffins at 350 F for about 35-38 minutes, until the tops are golden-brown.
Allow to cool a few minutes.
Serve the muffins and enjoy!
Refrigerate any leftovers and re-warm for a few minutes in a 250-degree toaster oven before serving. Frozen muffins can also be re-heated in the toaster oven for about 20-25 minutes at 250 degrees.
*Since blueberries aren't grown locally here, I find that frozen blueberries have far superior flavor to the fresh ones sold in grocery stores.
This recipe is part of Melt in Your Mouth Monday, Recipe of the Week, Weekend Potluck, Full Plate Thursday, Home Matters, Sugar and Spice, and Inspiration Monday!
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