Blueberry muffins are a family favorite and this recipe won’t disappoint! This gluten-free blueberry muffins recipe is powered by four superfoods: almonds, eggs, coconut oil and blueberries. It’s also absolutely delicious and so easy to make.
Almond flour: People love almond meal because it’s a gluten-free flour, and it’s also a great choice for anyone on a low-carbohydrate diet.
Eggs: Eggs are also a great source of protein and can help provide a wealth of important nutrients, including selenium, vitamin B12, phosphorus and riboflavin.
Maple syrup: This natural sweetener does more than make your pancakes taste sweet. It surprisingly has health benefits, including providing certain protective phytochemicals.
Coconut oil: Most of the fats we consume take longer to digest, but medium-chain fatty acids (MCFAs) found in coconut oil provide the perfect source of energy because they only have to go through a three-step process to be turned into fuel, as opposed to other fats that have to go through a 26-step process.
Blueberries: Often overlooked and overshadowed by more exotic types of berries, blueberries remain one of the most nutritious, antioxidant-rich types of fruit in the world and have been shown to do everything from enhance brain health to keep your heart strong.
How to Make Gluten-Free Blueberry Muffins
Okay, let’s get together a batch of these delicious gluten-free blueberry muffins. Preheat the oven to 350 degrees F.
In a bowl, combine the almond flour, baking soda and sea salt. Mix well. Meanwhile, in a separate bowl, combine the eggs, maple syrup, vanilla and coconut oil/ghee.
Combine both mixtures together. Once well incorporated, add the blueberries and slowly mix with a wooden spoon or scraper without beating up the berries!
Fill a muffin pan with liners and fill each liner with batter. Bake in oven for 15–20 minutes, or until a toothpick comes out of the muffin without any batter on it.Print
Blueberry muffins are a family favorite and this recipe won’t disappoint. This gluten-free blueberry muffins recipe is absolutely delicious, healthy and so easy to make.
- 2 cups almond flour
- 3 eggs
- ⅓ cup maple syrup
- ½ teaspoon baking soda
- pinch of sea salt
- 1 teaspoon vanilla extract
- 5 tablespoon coconut oil, melted
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F.
- In a bowl, combine almond flour, baking soda and sea salt.
- In a separate bowl, combine eggs, honey, vanilla and coconut oil/ghee.
- Combine both mixtures together. Once well incorporated, add blueberries and mix.
- Fill a muffin pan with liners. Fill each liner with batter.
- Bake in oven for 15–20 minutes.
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 7.3g
- Sodium: 69mg
- Fat: 15.8g
- Saturated Fat: 5.9g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 11.6g
- Fiber: 2.5g
- Protein: 5.3g
- Cholesterol: 41mg
Keywords: gluten-free blueberry muffins recipe
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