Blueberry Muffins
These Gluten-Free Blueberry Muffins are made with almond flour and coconut flour for a naturally gluten-free muffin that doesn’t rely on flour blends or gums.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup coconut oil, melted
- ¼ cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- In a medium bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
- Add the almond flour, coconut flour, baking powder, and salt. Stir until fully combined and the batter thickens slightly. Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
- Expect a slightly thick batter: Almond flour and coconut flour absorb liquid differently than wheat flour, so the batter will be thicker than traditional muffin batter.
- Measure coconut flour carefully: Even small variations can affect texture, so spoon and level for best results.
- Fold in blueberries gently: This helps prevent crushing the berries and turning the batter purple.
- Check for doneness early: Gluten-free muffins can dry out if overbaked, so start checking at the 18-minute mark.
- Let them cool before removing: Allowing the muffins to cool slightly helps them set and improves texture.
- Serving Suggestions: We love having these muffins with a Berry Kefir Smoothie or Breakfast Burrito in the morning.
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