Fluffy Blueberry Chickpea Muffins (Gluten-Free)
My gluten-free blueberry chickpea muffins are tender, fluffy, and bursting with fresh blueberries in every bite.
Servings: 16 muffins
Ingredients
- 2 15-oz cans chickpeas 440 g
- 1 cup granulated sugar 200 g
- 6 Tbsp melted unsalted butter 80 g
- ½ cup almond butter 130 g
- 4 large eggs 200 g
- ½ cup milk 115 mL
- 2 tsp vanilla extract 8 g
- 4 tsp cornstarch 12 g
- 1 tsp salt 6 g
- 1½ tsp baking powder 6 g
- ¼ tsp baking soda 2 g
- 2 cups blueberries* 300 g
Instructions
- Prep: Preheat the oven to 350°F (176°C). Line a total of 16-cups or about two muffin tins with liners.
- Blend Chickpeas: Drain and rinse 2 15-oz cans chickpeas thoroughly. Blend until completely smooth using a food processor or immersion blender. You may need to occasionally scrape down the sides to get it all. The paste should be very smooth with minimal clumps.
- Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar, 6 Tbsp melted unsalted butter, and ½ cup almond butter until mostly incorporated, about 1 minute.Add 4 large eggs and whisk until fully emulsified and glossy, another 1 minute.Finally, whisk in ½ cup milk and 2 tsp vanilla extract, just until incorporated.
- Dry Ingredients: Add 4 tsp cornstarch, 1 tsp salt, 1½ tsp baking powder, and ¼ tsp baking soda. Whisk until combined.
- Chickpeas & Blueberries: Whisk in blended chickpea paste until completely smooth and no clumps remain.Use a spatula to fold in 2 cups blueberries*
- Assemble: Divide batter evenly among muffin cups, filling about ¾ full.
- Bake: Bake for 30 minutes, or until tops are set and a toothpick inserted into the center comes out clean.Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
*To prevent the blueberries from sinking, you can optionally toss them in a little bit of cornstarch before folding them in. Ensure the blueberries are very dry, then toss them in one teaspoon of cornstarch to lightly coat them.
No Peeking: It's important not to open the door too often while baking! This allows the heat to escape, which deflates the muffins before they've fully cooked, causing them to be flatter.
Store in an airtight container at room temperature for up to three days, or in the fridge for up to five. The texture holds up well over time without drying out, which makes these one of the better breakfast meal prep bakes on the site.
To freeze, wrap individual muffins and store for up to two months. Thaw at room temperature or microwave for 30 seconds from frozen.
Can I use frozen blueberries? Yes, with one adjustment. Don't thaw them first. Add them straight from frozen and toss them in a teaspoon of cornstarch before folding into the batter. Frozen blueberries release significantly more moisture than fresh as they bake, and the cornstarch absorbs enough of that liquid to keep the crumb from getting wet and dense. Fresh is still the better choice if you have it, but frozen works well with this small step.
