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Gluten-Free-Blueberry-muffins
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Gluten Free Blueberry Muffins Made with Almond Flour

A moist and yummy gluten free blueberry muffin recipe that features sweet blueberries, almond flour and other easy to find pantry staples. These can even be made low-carb with a honey substitute.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: almond flour blueberry muffins, Gluten free blueberry muffins
Servings: 12 muffins
Calories: 170cal
Cost: $5

Equipment

  • stand mixer

Ingredients

  • 1 cup Fresh Blueberries
  • 2 cups almond flour
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup honey
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut oil

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare a muffin tin with 12 cupcake liners.
  • Place all ingredients except for your blueberries into a stand-mixer and mix on medium speed  until blended.
  • Fold in the blueberries by hand.
  •  Fill each cupcake paper with batter 3/4 of the way.
  • Bake for 17 minutes or until the toothpick comes out clean.

Notes

Lower Carb version
To make this recipe lower in carbs, sub the honey out for 1/4 cup of sukrin gold or yakon syrup sweetener. 
These muffin freeze well for up to one month. To heat, microwave them for 45 seconds. 

Nutrition

Serving: 1muffin | Calories: 170cal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 31mg | Fiber: 2g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 0.9mg