Gluten Free Teff Muffins with Blueberries

Name: Gluten Free Teff Muffins with Blueberries
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 cup teff flour; 1/2 cup almond flour; 1/2 cup gluten-free all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs (room temperature); 1/2 cup maple syrup; 1/4 cup coconut oil (melted); 1 tsp vanilla extract; 1/2 cup almond milk; 1 cup blueberries (fresh or frozen)

45 min 12 muffins Easy

All Recipes

Delicious gluten free teff muffins packed with juicy blueberries, perfect for breakfast or snack time.

Prep

15 min

Cook

20 min

Total

45 min

Servings

Difficulty

Easy

Gluten free teff muffins are a delightful treat for those seeking a nutritious, yet indulgent bake. Teff, a tiny grain with a mildly nutty flavour, is a gluten-free powerhouse that is packed with protein, fibre, and essential nutrients. This recipe combines teff flour with juicy blueberries, creating muffins that are both moist and flavourful. These muffins are perfect for anyone looking to enjoy a gluten-free snack or breakfast option without compromising on taste. They're quick to prepare and bake, making them an excellent choice for busy mornings or a last-minute brunch addition. Whether you're following a gluten-free diet or simply exploring new grains, these teff muffins offer a satisfying solution.

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

Pro tip: Use silicone liners to prevent sticking and for easy removal.

Mix dry ingredients

In a large bowl, whisk together the teff flour, almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.

Pro tip: Sift the dry ingredients to avoid lumps.

Blend wet ingredients

In another bowl, whisk the eggs until frothy. Add maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until fully combined.

Pro tip: Ensure the coconut oil is not hot to prevent cooking the eggs.

Combine mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins.

Add blueberries

Gently fold in the blueberries, being careful not to crush them.

Pro tip: If using frozen berries, do not thaw to prevent excess moisture.

Fill the muffin tin

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Pro tip: Use an ice cream scoop for even portions.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool

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

Pro tip: Cooling on a rack prevents soggy bottoms.

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Tips & Tricks

Use fresh or frozen blueberries for a burst of flavour.
Let the batter rest to hydrate the teff flour.
Line the muffin tin for easy removal and cleanup.

Frequently Asked Questions

Are teff muffins gluten free?

Yes, teff muffins can be gluten free if made with gluten-free ingredients like teff flour.

How many calories are in a gluten free teff muffin?

Each gluten free teff muffin contains approximately 160 calories.

What is teff flour?

Teff flour is a gluten-free flour made from teff, a tiny grain native to Ethiopia, known for its high nutritional value.

Can I use frozen blueberries in teff muffins?

Yes, you can use frozen blueberries. Add them frozen to avoid excess moisture in the batter.

How long can I store gluten free teff muffins?

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

What can I substitute for almond flour?

You can substitute almond flour with sunflower seed flour or additional gluten-free all-purpose flour.

Serving Suggestions

Serve these gluten free teff muffins warm or at room temperature. They pair beautifully with a cup of tea or a glass of almond milk. For a heartier breakfast, consider serving them alongside Greek yogurt and a drizzle of honey. These muffins can be made ahead of time and stored in an airtight container for up to 3 days, or frozen for up to 3 months. To thaw, simply leave them at room temperature or give them a quick zap in the microwave.