Gluten Free Blueberry Muffinsgluten-free-blueberry-muffins

2 large eggs
1/4 cup almond or coconut milk
1/4 cup coconut oil, melted
3 tbs raw honey or agave
1 tsp pure vanilla extract
2 1/2  cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh of frozen organic blueberries

Preheat oven to 350°F and line a 12 cup muffin pan with paper liners.

In a medium bowl, with an electric mixer combine the eggs, milk, coconut oil honey and vanilla. Then set aside.

In a large bowl, combine the almond flour, baking soda and salt and mix well together. Next, make a well in the center of the dry mixture.

Pour the wet mixture into the center of the dry mixture and mix until mostly combined. Then add 3/4 cup of the blueberries and mix until all is combined. Scraping the sided of the bowl to make sure all the dry mixture is incorporated.

Evenly divide the batter into the muffin pan cups and top them with the remaining blueberries. Place in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Let the muffins rest for at least 5 minutes before removing from the pan to a cooling rack. The, let cool on a rack completely before serving.

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This article has 4 comments

  1. Good afternoon Becka,

    Now, this is a website after my heart. All these yummy Gluten Free things, love it.
    It is now 2 years that I chose to go gluten free, it was not because I really needed it, just because I thought it was a good idea. I have been reading a lot that wheat causes inflammation which then converts into nasty illnesses. It is ever so important to take care of what we eat.

    Regards, Taetske

  2. Becka,
    As I like to have muffins and get the blueberries free at my dads house, this recipe for gluten free blueberry muffins is right up my alley. Do you have the ability to have a print button on your site, this would be great to have in my recipe for latter use.


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