Scale

1 3/4 cups gluten-free all-purpose flour (with xanthan gum)

1/2 cup almond flour

1/2 cup coconut sugar or brown sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup unsweetened applesauce

1/3 cup avocado oil or melted coconut oil

1/2 cup milk (dairy or non-dairy)

1 1/2 tsp vanilla extract

1 cup fresh or frozen blueberries

Optional: coarse sugar for topping

1. Preheat oven to 375°F (190°C). Line a muffin pan with 12 paper liners.

2. In a large bowl, whisk together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, applesauce, oil, milk, and vanilla until smooth.

4. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.

5. Gently fold in blueberries.

6. Divide batter evenly among the muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if using.

7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use frozen blueberries straight from the freezer—no need to thaw.

Swap applesauce for mashed banana for a banana-blueberry twist.

Store in an airtight container for 3 days or freeze for up to 2 months.

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