7 Warming Gluten-Free Muffin Recipes to Make This Winter ...


I’ve always been a muffin girl and any time I find new gluten-free muffin recipes, I instantly get the itch to stop what I’m going, run in my kitchen, and make all of them right then. Fortunately, we don’t have the storage space, and I’m frugal with ingredients and try to make them last. But when you get your hands and eyes on a great gluten-free recipe, it’s so hard to say no, right? And, when you come across gluten-free muffin recipes that look indulgent, but are actually quite healthy, the urge to bake is stronger than ever. Muffins go perfect with coffee, tea, or just alone. I have this odd obsession with keeping them stored in the freezer. When they thaw on the counter, they’re still slightly cold after about 10 minutes, but perfectly ready to eat, and freezing them actually makes them sweeter tasting, believe it or not. However you store your muffins is up to you, but do me a favor and make yourself one of these gluten-free muffin recipes this winter. For the love of a plump, flaky muffin, indulge yourself in these guilt-free pleasures!

1. Gluten -free Fluffy Blueberry Coconut

Gluten -free Fluffy Blueberry Coconut

Blueberry muffins were always my favorite kind of muffin, and when I began my search for the best gluten-free muffin recipes, these had to make the list. Blueberries turn into warm little bits of mushy blue sunshine when baked, and in a muffin, they hold up well so much that you can use fresh or frozen, depending on what you have on hand. This recipe is a simple one to make, and be sure when you purchase gluten free flour that you don’t buy a gluten free baking mix, but just plain flour. The baking mixes have additional ingredients that might alter the effects of this recipe. I’ve also added shredded coconut to these muffins for a really rich texture that bakes up tender and soft. Feel free to leave it out if you wish, but personally, I’d recommend it! Enjoy these healthy muffins with a warm cup of coffee or tea in the morning. They’re sure to start you off on just the right foot!

Serves: 12 muffins


2 cups gluten-free all-purpose baking flour ( I like Bob’s Red Mill)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon xanthan gum or guar gum

1 teaspoon ground cinnamon

1/2 cup melted coconut oil

20 drops of liquid stevia or use 1 tsp. pure stevia extract. I use NuNaturals brand.

2/3 cup unsweetened vanilla almond milk ( I like Silk)

1 tablespoon vanilla extract

1 cup fresh or frozen blueberries

Optional ¼ cup shredded coconut ( unsweetened)

Directions: Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, stevia, milk, and vanilla to the dry ingredients and stir until the batter is smooth. Lastly, stir in the coconut shreds if using. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter. Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Adapted from: foodnetwork.com

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