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GF Apple Blueberry Almond Muffins

By Sue Becker

GF Apple Blueberry Almond Muffins

Courtesy of The Essential Home-Ground Flour Book by Sue Becker


 Apple Blueberry Almond Muffins

The almond flour and rice flour combination gives these muffins a moist texture and wonderful flavor. They are so good that no one will ever guess they are gluten-free, dairy-free and egg-free.






Apple butter usually contains sweetener and spices, so it adds a little more flavor to these muffins. If they are too sweet for your taste, reduce the amount of honey to 14 cup (60 mL).

If using frozen blueberries, do not thaw them before adding to the batter.

The batter will be very thick, so the muffin cups can be filled to the top without concern for overflow while baking.

These muffins can be stored in an airtight container at room temperature for 1 to 2 days.


   12-cup muffin pan or 24-cup mini muffin pan, greased or lined with paper liners (see Tips, page 182)

   Preheat oven to 350°F (180°C)


2 tsp                 chia seeds                                                  10 mL

6 tbsp               water                                                          90 mL

12 cup             finely ground almond flour                      125 mL

112 cups          freshly milled brown rice flour                375 mL

1 tsp                 baking powder                                             5 mL

1 tsp                 baking soda                                                  5 mL

12 tsp               salt                                                               2 mL

14 cup              coconut oil, melted                                    60 mL

12 cup              liquid honey (see Tips)                            125 mL

1 tsp                  pure vanilla extract                                      5 mL

12 tsp               pure almond extract, optional                      2 mL

1 cup                 apple butter or applesauce                       250 mL

1 cup                 fresh or frozen blueberries                       250 mL

1.   In a small bowl, combine chia seeds and water. Set aside for about 5 minutes, until mixture thickens.

2.   Meanwhile, in a large mixing bowl, whisk together almond flour, rice flour, baking powder, baking soda and salt. Make a well in the center. Set aside.

3.   In another bowl, whisk together coconut oil and honey. Add soaked chia seeds, vanilla and almond extract, if using; whisk well. Add apple butter and mix well. Add all at once to flour mixture and mix until well combined. Fold in blueberries.

4.   Divide batter evenly among prepared muffin cups (see Tips). Bake in preheated oven for 20 to 25 minutes (15 to 20 minutes for mini muffins), until golden brown and tops spring back when lightly touched. Let cool in pan for about 5 minutes, then transfer to a serving plate or wire rack to cool further

Makes 12 muffins or 24 to 30 mini muffins