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Gluten Free Blueberry Muffins

These gluten free blueberry muffins are soft, fluffy, and bursting with berry flavor. Perfect for breakfast or a quick snack any day of the week.
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Equipment

  • muffin tin
  • wire rack

Ingredients

  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1/3 cup Honey
  • 3 Large Eggs
  • 1/4 cup Melted Coconut Oil
  • 1/4 cup Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 1/2 cups Fresh Blueberries

Instructions

  • Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  • In a separate bowl, beat eggs with honey, melted coconut oil, milk, and vanilla extract until smooth and well combined.
  • Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries, being careful not to overmix.
  • Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until tops are golden and a toothpick comes out clean.
  • Let muffins cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, gluten-free, grain-free, healthy breakfast
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g
Calories: 230kcal
Cost: $15