Gluten Free Blueberry Muffins Recipe - Dr. Axe

Gluten-Free Blueberry Muffins Recipe

Gluten-free blueberry muffins

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.

Key Ingredients

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.

Other Healthy Muffins to Make

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Gluten-free blueberry muffins

Gluten-Free Blueberry Muffins Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


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


  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine almond flour, baking soda and sea salt.
  3. In a separate bowl, combine eggs, honey, vanilla and coconut oil/ghee.
  4. Combine both mixtures together. Once well incorporated, add blueberries and mix.
  5. Fill a muffin pan with liners. Fill each liner with batter.
  6. Bake in oven for 15–20 minutes.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • 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

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  1. Linda weltz on

    I made a complaint about a product shipment. Was told I would receive a shipping label to return the merch but never received it. Called again to resolve problem. Was never called back.

  2. Barbara on

    What is the nutritional numbers of this recipe for Blueberry muffins? They are so good … but I need to keep track of my carbs.

  3. Meghan on

    I remember seeing this recipe with your Bone Broth Protein Pure powder. Can you share how to add this into this recipe?

  4. Marcia on

    This may sound daft, but can you give the names of everything from Collard greens and the rest in UK English please. Either we don’t have them here or they go under another name.

  5. Donna Bradbury on

    Hello Dr. Axe,
    I have been using your new book for 3 weeks for my husband and I. I have enjoyed the recipes in the book but am interested in the nutritional facts for each of the recipes which I am not finding in the book. Is there a way to get the nutritional facts for the recipes in the book?

  6. Susan Schone on

    THESE NEVER ROSE. New supplies and I’m a top baker. Which ingredient (Recipe from his book, not online) did them in? that’s it for his recipes

    • Patrice Carroll on

      Ive made these for years, No problems!! They come out great, and I do add a banana occasionally (puree it first and eggs etc), no changes in the other proportions. The type of almond flour I use can change texture but they come out yummy!

  7. Aaron on

    I am allergic to almond flour. I have been fine with the Bob Red Mills all purpose gluten free flour that has brown rice flour. Is this an okay substitute or is something else better?

  8. Bobbette on

    I ordered The Keto Diet book by Dr. Josh Axe. Im just starting to read and so far like i.e. very much. I tried the blue berry muffens very good but Im wondering why you haven’t broken down the amount of carbs and calories in your recipes. Seems to me that is very important info if one is just starting the kept diet plan.

  9. Michelle Roe on

    We have severe nut allergies in my house (tree nuts) we can have peanuts and coconut but no other type of nut. Is there any other flour that can be used in place of almond flour? I have heard that you can make your own sunflower seed flour to replace almond flour, in baked goods. The only issue being that due to a chemical reaction the baked goods might look a little green…. Can I substitute the sunflower seed flour or would some other type work better?


  10. Michelle on

    Lose this recipe it’s terrible. Need another kind of flour to compliment the almond flour. I don’t think it was tested so very dry. I had to add quite a bit of liquid make it into a Dough

  11. Rose Banks on

    These muffins are delicious. I followed the recipe precisely, being careful to not over mix the batter, then gently folded in the blueberries. Batter came out a bit thicker than a conventional recipe, so I had to fight the urge to “correct” it. Glad I didn’t make any changes. I baked the muffins for 17 minutes and used paper muffin cups.

  12. Jenifer Corrigan on

    February 2nd, 2018

    I tried your recipe tonight, and was happily delighted, it is not easy trying to find a
    good tasting gluten free recipe for baking, Thank You very much, I will make them again …

  13. Joy Beeman on

    Made this recipe as is once and turned out PERFECT (I use extra large eggs and maybe that’s why).

    I just tried doing half almond flour and half coconut flour with everything else the same and should have known it would be waaaayy too dry. So plan accordingly! King Arthur flour has a recipe online for Coconut Flour Blueberry Muffins that I’ll try next time for all-coconut flour muffins.

  14. Lori on

    Sounds delish… I went to a popular donut place(w/out mentioning names)the other day I wanted to order a blueberry muffin but they sprinkle sugar on top of their muffins like they don’t already have enough, I ended up ordering an apple fritter- felt so grossed out by all the sugar in that as well. This recipe is more like it, thanks!

  15. Kim on

    Love this recipe! Make it for my gluten sensitive friends and they love it too. Substitute bananas in recipe for a change and they are great, nice and moist😊

  16. Miss on

    I am allergic to almonds, and wish to use a different low carb flour. Do you have another to recommend? It is only almonds that I have an allergy to. Thank you.

  17. Tahnee on

    Hi Dr. Axe,
    I made these delicious muffins tonight and the texture was perfect and they were not too sweet, using honey instead of sugar.
    We’ve been gradually changing our food choices to eliminate sugar, grains and now working on dairy.
    I haven’t made muffins or desserts since I cut out sugar and grains, so when I saw this recipe I was very excited to try them. They’re so healthy tasting and very satisfying with a cup of tea.
    Thank you for helping all of us on our quest for improved health and healing.

  18. Melanie on

    I didn’t have enough almond flour on hand, so I used 1 cup almond flour and 1 cup gf flour blend. I used 1/3 cup coconut oil. Had a nice thick batter. My kids loved them!! They’re asking for more. ?

  19. Beth Summers on

    This recipe desperately needs liquid! My batter was so stiff I could hardly stir it, so I added a few big splashes of hemp milk until it loosened up. My muffins turned out beautiful and fluffy, but I suspect they would have been rocks if I had blindly followed this recipe.

    • Kim on

      I have found if I stick with the almond flour, they always turn out great. If I vary to all purpose GF flour, muffins are dryer. I also measure heaping tablespoons of coconut oil. Never dry batter.

  20. Amanda on

    Omg! this recipe is AMAZING! I’ve changed it up a bit and made Banana+Blueberry or Apple+ Cinnamon. Will continue to experiment with further fruits :)

    Thank you!

  21. Alicia Smith on

    Everyone loves these blueberry muffins, whenever i bake these.
    One question though, some friends and relatives are allergic to “Almonds” , any Substitution suggested, keeping it Gluten-free, of course! Thanks!!


    Dr Axe.
    My husband has MS & was on avonex for about 19 years & ended up with a severe pancreatitis & was taken by ambulance to the hospital. this occurred a little over a year ago. His bloodwork results were horrific when he was so sick. Doctors could not determine the cause other than possibly becoming very sick over the year of taking the heavy duty ms medication. He was taken off Avonex & then put on Abaugio for 1 year. He was sicker than ever every day for a year, (nausea, etc). Finally the Dr took him off all MS medication & advised that he has no quality of life at this point & the medication had probably run its course in helping to delay the progression of the disease. My husband has bouts of extreme fatigue. I am trying to get him to eat better ex: less sugar, wheat & dairy. Also, he has started to walk on the treadmill when possible. He has bouts of dizziness, even more so lately. He is now trying to get off of his thyroid medication mylan-levothyrox 0.1 mg. He is down to 1/2 dose but his recent bloodwork showed that his numbers were somewhat off. Is there a natural way to wean yourself off of these meds? We have just started introducing him to brazil nuts, avacodos & coconut oil. (healthy fats) hoping that would help. Are there any suggestions that you would recommend to wean off the meds naturally? it seems that most doctors are reluctant to make any changes to the meds once on them. Thank you.

    • Dr. Josh Axe on

      Karen, I am so sorry to hear that your husband has been suffering. I always recommend healthy fats! Here is an article on hypothyroidism I think may help: Blessings to you and yours!

  23. Karen on

    Delicious recipe, Dr. Axe. The muffins turned out great for me (I used ghee in place of coconut oil). I love your healthy recipes and amazingly, my kids love them too! And btw, I drink your green superfood every morning and love that also :) Thank you so much for helping to educate us on how to stay healthy!

  24. Nancy on

    I added 4 Tbsp of Organic plain yogurt (Straus) and 1/4 cup organic unsweetened almond milk. Not dairy free but they turn out moist and perfect.

  25. Lyn on

    I’m wondering if all bakers are from the US or others whose recipes didnt work are using non US measuring? Cups and spoon measurements are different in the US from UK and Australia.

  26. Cindy on

    I just had the blueberry muffins for breakfast. They were great. I added a little GF oatmeal, org. raisins & dried cranberries, as well. Yummy! Thank you Dr. Axe. I appreciate all the great information you provide us all for better health. I bought your book, “Eat Dirt,” and i am excited to read it :)

  27. Rita on

    These muffins are delicious but I find the batter is too wet. So I either add 1/4,cup of flour, making them now not gluten free or I cut down the eggs to two. I will try adding coconut flour as that absorbs liquid.

  28. Karen on

    I tried these. Followed recipe perfectly. They were good but a bit grainy and oily. I used the lesser amount of coconut oil. Any ideas? Has anyone made adjustments that address this? TIA

  29. Marilyn Olsen on

    I am thrilled, the muffins are delicious. I used ghee,also I used 1/2 c of amaranth to 1 1/2 almond flour, they are lite &moist and I didn’t notice the fact that I missed getting the vanilla in. Oh and I used liquid stivea, but only 9 drops. Not sweet but perfect for me.

  30. Elizabeth Reinbold on

    Hi doc axe I love your blueberry muffin recipe. But I seem to have s problem with “Flours”. Don’t know if this is permanent or temporary.

  31. Toni on

    I of course changed up this recipe too. ? I had only two eggs so I added a big dollop of plain Greek yogurt. Someone mentioned that honey should not be used for baking so I used one individual container of unsweetened applesauce. The muffins turned out moist and yummy. ?

    • Joy Beeman on

      Angela, I just tried doing 1c almond flour and 1c coconut flour with everything else the same and should have known it would be waaaayy to dry. I’ve made it before exactly as written with just almond flour and they turned out perfect (I also cook with extra large eggs and maybe that’s why mine turned out so good).

      However cooking with coconut flour you have to make some pretty major moisture adjustments so plan accordingly (perhaps 6 eggs instead of 3?).

  32. Carol on

    I just discovered you after watching the Fat Summit, Im from Mexico and Im studying to be a Health Coach and I need more recipes like this. I just baked muffins for the first time. They are just great! thanks

  33. Helen Green on

    Two comments. When I request to print the recipe it also prints all of the comments and there 12 pages of comments. Is there a way to just print the recipe?

    Secondly, I think this is an absolutely brilliant website but it would be nice to see a clean eating category or a sugar free category. At least if there is a sugar free category I can then request gluten free and sugar free and those two together equal clean eating.

    Under allergies it would be nice to be able to select diabetes

  34. Taylor on

    I just tried these out & had the same problem with the dough being crumbly, so I added a little more coconut oil & some water to make the flour stick. Came out hard/crunchy on top & then mushy in the middle. Bummer

  35. KDK on

    Soaked or sprouted almonds and other nuts digest better so if you could get almond flour from soaked nuts it should be digested better. I like to soak my nuts in filtered water with sea salt for this reason plus they are easier to eat and I like the taste better

  36. Jo on

    Had these this morning for breakfast, pretty tasty with my raw milk. My breakfast for the week is set. Thanks for another option, I was getting tired of eggs every morning.

  37. Kathleen on

    This recipe worked out perfectly for me. My husband and I love them!! I added extra fresh blueberries and the result was totally scrumptious! Thanks for a great recipe!

    • Jennifer on

      Yes. It’s an awful waste of good food. Tried to make it work but I am not a baker. Which is why I resorted to this recipe. Shame on you Dr.

      • Roda on

        I tried this recipe and it came out great. Fluffy and moist. My kids who are real picky eaters loved them. Make sure you are following the recipe correctly and your ingredients are fresh. If you read the comments people came up with different results.

  38. MorningJoy on

    Dr Axe, thank you for sharing this path of continual journey in health and true wellness with us! Looking forward to your wisdom of gut health and new non-grain & healthy recipes in 2015. Blessings to you and your family.

  39. Gabriela Riofrio Ciufo on

    I just found out that my son, who has chrons, is allergic to eggs. I have substituted 1 tbsp of Chia seeds in 3 tbsp of water (let sit for 15 mins) for each egg, but the batter is way undercooked, while the outside is way overcooked… can u please help me with this?

  40. Kristine on

    I have ovarian cysts and fibroids. I’ve read that systemic enzymes are good for this. Do you have any information regarding systemic enzymes and reducing cysts? Any help would be greatly appreciated.

  41. Jackie on

    I have been told that I have inflammation in the lung, my asthma is really bad. My question is …. Is inflammation in the lung the same as inflammation in the gut, or does everything come back to the gut?” will using gluten free ,dairy free, grain free diet, plus supplementation heal inflammation anywhert? or is it different with asthma? is asthma an autoimmune disease too?

    • Dr. Josh Axe on

      Most of the time, things come back to the gut. Addressing inflammation in a systemic manner is always best since inflammation does not affect just one thing. Check this out:

  42. Lucie on

    I have Leaky Gut, ulcers, and Gerd, CPDD (Calcium Phosphate Distribution Disease) and thyroid disease.

    Additionally, I am a vegetarian. Does your Leaky Gut diet and recipes work for the above issues? Are gluten free products OK to consume?

    • Dr. Josh Axe on

      Gluten free products can be ok but it all depends on the state of your gut health. For those issues, I think the GAPS diet would be extremely beneficial for you and would start that:

  43. Nancy on

    Shouldn’t there be milk or water to mix in. I followed your recipe and they are all crumbly. It didn’t become a batter at all.

  44. kay on

    Hi doc. I read something a while ago that “put me off” almonds/almond flour, etc. Now I can’t remember what it is! Maybe something to do with omega-6? I see you and many others whom I trust use almond flour quite frequently in recipes, and I have a big bag of it that I’ve been hesitant to use. Could you maybe dispel my fears? Thanks!

    • Dr. Josh Axe on

      Almond flour is a healthy flour but should only be consumed in small amounts. Example: 1-2 cookies made with the flour, amounts over that can be hard on your gut to digest.


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