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Gluten Free Blueberry Muffins
Cheryl White
Healthy blueberry muffins that are delicious, healthy and quick to make. These are made with maple syrup, instead of refined sugar.
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings
12
cupcakes
Ingredients
Organic Dry Ingredients
2
cups
almond flour
½
tsp
baking soda
pinch
sea salt
¼
tsp
cinnamon
Organic Wet Ingredients
3
eggs
¼
cup
milk (or vegan milk)
¼
cup
maple syrup (use 3 TB for less sweetness)
1
tsp
vanilla extract
5
TB
coconut oil, melted
Berries
1
cup
blueberries, fresh or thawed
Optional Topping
2
TB
sliced almonds
Instructions
Preparation
Preheat oven to 350 degrees F.
Add paper baking cup liners into the cupcake pan.
Mix Dry Ingredients
Combine all dry ingredients in a bowl: almond flour, baking soda, sea salt, and cinnamon.
Mix Wet Ingredients
Add eggs to a separate bowl and whisk.
Add remaining wet ingredients to eggs: milk, maple syrup, coconut oil (melted) and vanilla
Mix Everything Together & Bake
Mix wet ingredients into dry ingredients and stir well.
Add blueberries to the muffin batter and mix well.
Use 1/4 cup measuring cup to pour muffin batter into cupcake pan.
Optional: add sliced almonds on top of muffins.
Bake for 15-20 minutes.
Notes
This recipe was adapted from
Dr. Axe Gluten-Free Blueberry Muffins recipe.
Recommended Organic Almond Flour Brand
USDA Organic Almond Flour:
Food to Live