Gluten Free Blueberry Chocolate Chip Muffins

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Once in awhile I get the wildest craving for a moist, decadent muffin. Since going gluten free I don’t partake in baked goods that often. However when I do, I will do my absolute best to create the ultimate recipe. These Gluten free blueberry chocolate chip muffins are everything! Rich, moist, slightly dense and oh so delicious. For added texture, I added crushed walnuts on top. Even my husband likes these! And he doesn’t always love my baking, lol.

Tips For Making Gluten Free Blueberry Chocolate Chip Muffins

Ingredients

Eggs

These can easily be made vegan by substituting the eggs with chia eggs.

Take 2 tbsp of chia seeds and 5 tbsp water. Mix together and let them sit for 5 minutes. They will congeal and become a thick gel. Add this in when you would your eggs.

Sugar

I like using monk fruit sweetener. It is a natural sugar from fruit extracts. It does not spike your blood sugar and has is zero glycemic. If you’re looking for a healthier sugar alternative this is it. But you can definitely use regular sugar as well.

Yogurt

I like adding yogurt to my muffins to make them extra moist. I have found kite hill almond milk yogurt is the best dairy free yogurt to use. For added flavor I added in the vanilla version. You may substitute for regular yogurt and also use plain yogurt if you don’t have the vanilla kind.

Oil

Feel free to use any oil you have. I used safflower oil because it has a mild flavor. Other oils you can use are avocado, or canola.

Flour

Finding a good gluten free flour is hard. For baking I have found Bob’s 1 to 1 to be the very best. It’s the perfect balance in GF Flours and has Xanthan gum  already in the mix. You will be amazed at how similar it is to regular baking flour!

Chocolate Chips

I like using the small chocolate chips in this recipe. I think the melt better. But you can also use regular sized ones. I enjoy the semi sweet mini chips

Walnuts

I crush my walnuts in a mortar and pestle to add to my muffins for added crunch. If you don’t have a mortar and pestle you can crush them in a bag.

Pour your nuts into a ziplock. Take a jar or a glass and press down on them until they crush. You could also use a rolling pin to do this. Omit the walnuts if you have an allergy or don’t like them.

An alternative topping could be crystallized sugar if you want additional sweetness.

Assembly

Make sure your batter is fully incorporated and smooth before folding in the blueberries and chocolate chips.

Gently fold in your blueberries, try not to crush them so they burst.

Be sure and spray your pan with cooking spray. Get into every crevice to guarantee you muffins won’t stick to the pan. If you don’t to use pan spray you can use muffins cups.

I found the perfect 2 oz ice cream scoop makes the perfect size muffins. If you don’t have one just use a spoon.

Remember to take out your muffins a little under half way done to sprinkle your walnuts on top. I found if I do it in the beginning they burn.

Remove your muffins when that are done and let them cool for 10 minutes.

 

Gluten Free Blueberry Chocolate Chip Muffins

Gluten Free Blueberry Chocolate Chip Muffins

Try these delicious, moist gluten free blueberry, chocolate chip muffins with crushed walnuts. They hit all your taste buds needs.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snacks
Cuisine American
Servings 21 Muffins

Equipment

  • Muffin Tins

Ingredients
  

  • 1 Cup Monk Fruit
  • 1 Cup Vanilla Kite Hill Almond Milk Yogurt
  • 2 Eggs
  • 1 Cup Almond Milk
  • 1 Cup Safflower Oil
  • 1 Tsp Vanilla Extract

Dry Ingredients

  • 2 ½ Cups Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Cup Fresh Blueberries
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Cup Crushed Walnuts
  • Cooking Pan Spray

Instructions
 

  • Preheat oven to 375 F.
  • In one bowl and together sugar, yogurt, eggs, almond milk, oil and vanilla extract. Mix together well.
  • In a separate bowl mix all the dry ingredients together. Flour, baking powder, salt.
  • Add in the dry to the wet ingredients.
  • Now gently fold in the blueberries and chocolate chips.
  • Spray down muffin tin with pan spray or use muffin cup liners.
  • Using a 2 oz ice cream scoop, fill each muffin tin. Should fill 21 muffin tins.
  • Bake in the oven for 15 minutes.
  • Meanwhile take walnuts and crush them.
  • When the 15 minutes is up take out the muffins and add the crushed walnuts on top.
  • Put back in oven for another 20 minutes.
  • When they are finished, remove them and let them cool on baking rack.
Keyword Blueberries, Chocolate Chip, Dairy Free, Gluten Free, Muffins, Walnuts