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Bakery-Style Almond Blueberry Muffins Gluten Free Recipe 6 - FitLiving Eats

Bakery-Style Almond Blueberry Muffins (Gluten-Free)




  1. Preheat the oven to 350°F.
  2. To a large mixing bowl, add the flours, oats, ground flaxseed, baking powder, baking soda, cinnamon and salt. Stir to combine. To a smaller mixing bowl, add the almond milk, maple syrup, coconut oil, eggs and almond extract. Whisk until combined. Pour into the dry ingredients and stir until well-incorporated. Fold in the blueberries.
  3. Divide the batter among 12 muffin cups that have been lightly sprayed with cooking spray. Bake for 20 minutes, or until the tops are golden brown and spring back when touched. Allow to cool before removing from the pan.


  • If you don’t care for almond extract, substitute for vanilla extract.
  • To make these muffins vegan, substitute the 2 eggs for 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) or 2 tablespoons aquafaba (the brine from a can of garbanzo beans).
  • To make these muffins nut-free, substitute the almond flour for coconut flour and reduce oat flour to ½ cup. Use any milk you have on hand. 

Keywords: breakfast, snack, muffin, gluten free, blueberry, blueberry almond, simply swapped, baking, gluten free baking, gluten free blueberry muffin

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