Spiced Flax Blueberry Muffins Gluten Free Dairy Free

Start your morning right with these irresistibly moist and fluffy Spiced Flax Blueberry Muffins, a guilt-free treat that’s both gluten-free and dairy-free. Bursting with juicy blueberries and warm hints of cinnamon and nutmeg, these muffins are crafted with a wholesome blend of nutrient-rich almond flour and ground flaxseed for added texture and goodness. Sweetened naturally with coconut sugar and kept light with unsweetened almond milk, they’re perfect for anyone seeking a healthier, allergen-friendly alternative to classic muffins. Each bite offers the perfect balance of sweetness and spice, while a simple coating of gluten-free flour keeps the blueberries evenly distributed. Ready in under 40 minutes and easy to store, these muffins are a must-try for meal prep, brunch spreads, or an on-the-go snack!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.25 cups Ground flaxseed
• 0.5 cups Almond flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 0.5 cups Coconut sugar
• 0.75 cups Unsweetened almond milk
• 0.25 cups Coconut oil, melted and cooled
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 1 cups Fresh or frozen blueberries
• 1 tablespoons Extra gluten-free flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.

Step 2

In a large mixing bowl, whisk together the gluten-free flour, ground flaxseed, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate medium bowl, whisk the coconut sugar, almond milk, melted coconut oil, eggs, and vanilla extract until fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; the batter should be thick but slightly lumpy.

Step 5

In a small bowl, toss the blueberries with the extra tablespoon of gluten-free flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins during baking.

Step 6

Fold the coated blueberries into the batter gently, ensuring they are evenly distributed.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(696.4g)

Amount per serving	% Daily Value*
Calories	1617.7

Total Fat 101.8g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 372mg	0%
Sodium 2151.1mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 135.8g
Protein 28.2g	0%

Vitamin D 147.9IU	0%
Calcium 549.6mg	0%
Iron 9.0mg	0%
Potassium 457.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 6.6%

Carbs: 39.5%