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Who doesn’t love a good muffin? I love muffins. Blueberry, chocolate chip, coffee cake. If you give me a muffin, I am sure I will eat it and enjoy it.

 

My blueberry muffins are great in conjunction with a savory breakfast or perfect to grab and go. I make a batch and freeze them, then pull one out a day ahead for the next morning. These also make a sweet addition to lunches!

 

easy gluten free sugar free blueberry muffin recipe

I edited this recipe to be sugar free, replacing the organic sugar with coconut sugar. I found they were delightfully sweet enough with the coconut sugar. Of course, organic sugar will still work fine!

 

One way  to eat these is warmed up with a generous topping of Kerrygold grass-fed butter. 🙂

easy gluten free sugar free blueberry muffin recipe

 

Show me your creations by tagging me on Facebook, Instagram or Twitter!

 

 

 

 

What do you think of this recipe? You might want to try my Gluten Free Apple Cinnamon Muffins for another variation or my Warm Breakfast Crock Pot Millet for something different!

Looking for a savory breakfast? Then Paleo Buffalo Chicken & Broccoli Egg Cups are for you!

 

 

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Gluten Free, Sugar Free Blueberry Muffins

MAKES 12 MUFFINS

  • Author: Alexa

Ingredients

Scale

1 cup tapioca starch

1 cup millet flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 cup coconut sugar

2 organic eggs

1 stick (1/2 cup) organic unsalted butter (or non-dairy butter replacement)

1 tsp vanilla

1/2 cup coconut milk (or dairy free milk of choice)

2 cups fresh blueberries

Instructions

  1. In a mixing bowl combine the coconut sugar, butter and eggs and beat until combined.
  2. Add vanilla and mix.
  3. In a separate bowl, combine the dry ingredients.
  4. Add the rice milk and flour mixture to the wet ingredients, alternating each until everything is incorporated.
  5. Gently fold in blueberries.
  6. Fill muffin tins with liners or grease pans and fill each spot equally until batter is gone.
  7. Bake at 375 for 30 minutes.