Gluten-Free Mini Blueberry Muffins What’s better than waking up to warm fresh muffins bursting with blueberries? Fall has arrived so the baking season is upon us. Needless to say, gardeners and farmers are canning and preserving their harvests to eat through the winter. Nevertheless, these blueberry muffins are packed with berries in each bite. Subsequently, muffins are comfort food. Blueberry muffins are often at the top of that list. A quick and easy breakfast or an on-the-go snack.
Gluten-Free Mini Blueberry Muffins
Furthermore, if you are a grandparent this is a great recipe to have grandkids help make. Consequently, mini muffins are the perfect toddler treat too. Indeed, there is something so delectable about blueberries. Likewise, these muffins are wonderful to add to brunch. Incidentally, this recipe yields approximately 48 mini muffins.
Gluten-Free Flour:
First and foremost, I have found that cassava flour and almond flour work together to create a moist tender crumb. For more information check out my blog post on Cassava Flour Information and Monk Fruit Sweetener Facts Information. In any case, this recipe can be heightened by toasting the flours before using them in the recipe. Check out Toasted Gluten-Free Flours.
Below is a list of two Nutritional Facts one without the Cinnamon Crumb Topping and one for the Cinnamon Crumb Topping. Be sure to add them together if using the crumb topping. One muffin is two carbs making it a quick and easy Keto snack.
Why Muffin Recipes Are Easy:
In conclusion, muffin recipes follow three simple rules. Most importantly, first, all the dry ingredients are stirred together. Secondly, stir together the wet ingredients until thoroughly combined. Thirdly, the rule is to combine wet and dry until combined. What could be easier?
Can Blueberry Muffins Be Frozen:
Last but not least, these muffins can be frozen. Place the room temperature muffins on a baking sheet. However, if you baked the muffins without muffin liners place parchment paper on the cookie sheet. Next, place the muffins on the parchment to prevent the muffins from sticking to the cookie sheet. Freeze for approximately 6 hours before placing it into a freezer bag. Most importantly, press all the air out before placing them into the freezer. Nonetheless, these muffins last for up to four months in the freezer.
Best of all, thaw them overnight in the fridge. Of course, warm them in the microwave for about 30 seconds per muffin. Top with butter and let it melt just before popping it in your mouth.
Gluten-Free Mini Blueberry Muffins
Cinnamon Crumb Topping:
Ingredients:
- 1/3 cup flour
- 1/4 cup monk fruit sweetener
- 1/4 cup coconut oil
- 1 tsp cinnamon
Directions:
First, combine the flour and cinnamon. Second, blend in the coconut oil until crumbs resemble wet sand. Top the blueberry muffins if desired. Place into the oven and bake for 15- 20 minutes.
Ingredients:
- 3/4 cup cassava flour
- 3/4 almond flour
- 1/2 cup monk fruit sweetener
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 c melted coconut oil
- 1 whole egg
- 1/2 tsp fresh lemon juice
- 1/3 cup thick part of coconut milk
- 1/3 cup coconut water
- 2 cups fresh blueberries
Gluten-Free Mini Blueberry Muffins Directions:
First, preheat the oven to 350 F. Grease mini muffin cups or plate muffin paper inside the muffin tin. Second stir together the dry ingredients cassava flour, almond flour, monk fruit sweetener, salt, baking powder, and lemon sugar. Next, blend together 1/3 cup of canned coconut milk just the thick part, 1/3 cup of coconut water, and lemon juice. Let the coconut milk and lemon juice sit for 10 minutes to create buttermilk. Next, blend the egg, the cooled coconut oil, and coconut milk.
Finally, add two tbsp of the dry ingredients and toss with the blueberries. Stopping the blueberries from sinking to the bottom. Next, blend the dry and liquid ingredients together. Fold in the blueberries. Use a cookie scoop and fill the muffin papers with batter.
These muffins can be topped with cinnamon topping below before cooking. Otherwise, place them into the oven and bake for 15 – 20 minutes or until a toothpick comes out clean.
Gluten-Free Mini Blueberry Muffins
Equipment
Ingredients
Cinnamon Crumb Topping
- 1/3 cup cassava flour
- 1 tsp cinnamon
- 1/4 cup monk fruit sweetener
- 1/3 cup coconut oil
Gluten-Free Mini Muffin
- 3/4 cup cassava flour
- 3/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monkfruit sweetener
- 1/8 tsp pink salt
- 2 tsp baking powder
- 1/3 cup melted coconut oil
- 1 whole egg
- 1/2 tsp fresh lemon juice
- 2/3 cup coconut milk be sure to shake the can hard and once opened whisk the milk together.
- 2 cups fresh blueberries
Instructions
Cinnamon Crumb Topping
- First, combine the flour, monk fruit sweetener, and cinnamon.1/3 cup cassava flour, 1 tsp cinnamon, 1/4 cup monk fruit sweetener
- Second, blend in the coconut oil until crumbs resemble wet sand.1/3 cup coconut oil
- Top the blueberry muffins if desired.
Gluten-Free Mini Muffins
- First, preheat the oven to 350 F.
- Second, grease mini muffin cups or plate muffin paper inside the muffin tin.
- Third stir together the dry ingredients cassava flour, almond flour, monk fruit sweetener, salt, baking powder, and lemon sugar.3/4 cup cassava flour, 3/4 cup almond flour, 1/2 cup monkfruit sweetener, 1/8 tsp pink salt, 2 tsp baking powder
- Next, blend together canned coconut milk and lemon juice.2/3 cup coconut milk, 1/2 tsp fresh lemon juice
- Let the coconut milk and lemon juice sit for 10 minutes to create buttermilk.
- Next, blend the egg, the cooled coconut oil, and coconut milk.1 whole egg, 1/3 cup melted coconut oil
- Finally, add two tbsp of the dry ingredients and toss with the blueberries.
- This will stop the blueberries from sinking to the bottom.
- Next, blend the dry and liquid ingredients together.
- Fold in the blueberries.2 cups fresh blueberries
- Use a cookie scoop and fill the muffin papers with batter.
- These muffins can be topped with cinnamon before cooking.
- Otherwise, place them into the oven and bake for 15 - 20 minutes or until a toothpick comes out clean.
Notes
| Without Crumb Topping Nutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 38 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 19 mg | 6 % |
| Sodium 22 mg | 1 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
| Cinnamon Crumb ToppingNutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 9 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 0 mg | 0 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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