Olive Oil Blueberry Walnut Muffin – Gluten Free

4 Reviews
Published Feb 18, 2022 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

A heart-healthy Gluten-Free Olive Oil Blueberry Muffin packed with walnuts and sweetened only with pure maple syrup. This dairy-free muffin is made simply using only 10 ingredients plus sea salt.

Three ingredients that make this a healthier blueberry muffin!

As this is a blueberry muffin, the main ingredient is antioxidant-rich blueberries. In addition, the blueberries add freshens and keep the gluten-free muffin extra moist.

The walnuts, a nutritious nut, add richness and heartiness to this blueberry muffin. Walnuts are an excellent source of Omegas-3s, and as per Healthline, regularly eating walnuts has been consistently shown to decrease cholesterol levels.

Another amazing gluten-free blueberry muffin recipe you will love is the lemon blueberry muffin!

 

overview of 2 blueberry walnut muffins on a cooling rack

 

I replaced butter with heart-healthy olive oil. As per WebMD, olive oil is a healthy fat and an excellent source of beneficial plant nutrients called phytochemicals that may help fight cancer and heart disease.

In addition, WebMD says if you replace saturated and trans fats with unsaturated fats such as olive oil, you may lower your chance of getting a stroke by more than 40%.

Another two healthier gluten-free muffin recipes you may enjoy are the Healthy Gluten-Free Breakfast Muffins, and the Gluten-Free Coconut Lemon Muffins!

 

blueberries in a paper basket

olive oil blueberry muffin—recipe details

Why not replace a healthier gluten free muffin for the butter and sugar-heavy muffin you will find in most bakeries. The best part, this olive oil muffin tastes just as delicious and is much healthier.

10 ingredient gluten free muffin recipe

You will need only 10 ingredients plus salt and two bowls to make this muffin, making this an easy muffin recipe. In this recipe, the two flours used are almond flour and a gluten-free flour blend. The blend of these flours give the muffin a tender moist crumb.

The wet ingredients you most likely already have in your pantry. Olive oil, eggs, vanilla, pure maple syrup and non-dairy milk.

For the fresh flavour and texture, fresh juicy blueberries and earthy walnuts. As you can see, this  healthy blueberry muffin is simple to make, and best of all, without refined sugar.

make the muffin

Start with mixing the dry ingredients. Then whisk the wet ingredients and blend the mixture into the flour. 

In the end, gently stir in the fresh blueberries and walnuts. The batter is ready for baking, and the prep time is less than 10 minutes. WOW!

this is a high protein blueberry muffin recipe

If you are looking for a protein-packed muffin recipe that includes fiber, this gluten-free olive oil blueberry walnut muffin recipe is for you.

 

3 gluten-free olive oil muffins on a cooling rack

Enjoy this gluten-free blueberry muffin for Sunday brunch, or as an anytime delicious healthy sweet snack. Are you in search of healthy muffin recipes? Check out our entire selection of gluten-free muffin recipes for inspiration.

Let’s Connect!

Be sure to FOLLOW US on FACEBOOK and PINTEREST.

Many thanks!

Kristina xx

 

Olive Oil Blueberry Walnut Muffin – Gluten Free

4 reviews
Published Feb 18, 2022 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
30 min
Serves:
12

Ingredients

1 cup almond flour
1 cup gluten-free flour blend that includes xanthan gum, I used this one
2 tsp. GF baking powder
1/4 tsp. Himalayan salt
2 large eggs
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1/2 cup dairy-free milk {almond, coconut, hemp, rice}
1 tsp. Pure vanilla extract
1 cup fresh blueberries (do not use frozen)
1 cup chopped walnuts

Instructions

  1. Preheat oven to 375 F and line a muffin pan with parchment paper liners
  2. In a large bowl, combine dry ingredients
  3. In a separate bowl using an electric mixer, whisk together, eggs, olive oil, maple syrup, milk and vanilla for 1 minute
  4. Add egg mixture to dry ingredients and thoroughly mix. Gently stir in blueberries and walnuts until just combined. Do not over mix
  5. Pour batter into prepared muffin pan and bake for 28 - 30 minutes until tops are golden colour
  6. Rest in the muffin pan for 5 minutes before transferring onto a cooling rack

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Mary Wahl

    Wht can't I use frozen berries?

  2. Kristina

    If you use frozen berries, Mary, they will not hold their shape and become mushy. However, the recipe will still work except the texture will slightly change

  3. Patsy

    Hi. Will these muffins freeze successfully please?

  4. Kristina

    yes Patsy, they will freeze well in an airtight container up to 2 months. I would reheat them before serving in a microwave for about 15-20 seconds once they have defrosted.

  5. Joan Germain

    I used honey instead of maple syrup, and didn’t have almond flour, but had hazlenut flour so used that.
    I used frozen berries , but mixed them in with the dry ingredients and they didn’t bleed at all. I’m so amazed these muffins rise really well and turned out nice and toasty colored. They are awesome! Next time I will add cinnamon for more flavour.

Latest Recipes

See all recipes