Blueberry Muffins with Almonds

Make these yummy muffins to go with your morning coffee or tea and enjoy a delicious start to your day.

You can add the almonds or not. Change out the blueberries with raspberries, blackberries or sliced strawberries. Any way these will be gobbled up in no time.

Homemade blueberry muffins in paper cupcake holder


Blueberry Muffins with Almonds


3 cups gluten free flour (we used King Arthur brand)
3/4 cup packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup gluten free old-fashioned oats
1/4 cup sliced almonds, toasted
2 cups whole or nonfat buttermilk
1/4 cup butter, melted and cooled
2 large eggs
1 tsp. vanilla bean paste (which is awesome! or use extract)
1 1/2 cups fresh blueberries


Preheat oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray and set aside ( or use tulip papers like the ones shown in the photo).

Whisk together the flour, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in oats and almonds.

Whisk together buttermilk, butter, eggs and vanilla in a bowl.

Add the egg mixture to the flour mixture; stir just until blended.

Gently fold in the blueberries.

Spoon the batter into muffin cups ( using a cookie scoop works really well here.

Bake 25 minutes or until toothpick inserted in center of a muffin comes out clean.

Cool in the pan for 5 minutes. Then remove from pan and place on a wire rack to cool completely.

Makes 12 muffins.

Team Your Gluten Free Kitchen

recipe adapted from Emeals

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