Blueberry Muffins (gluten and dairy-free)
04/20/2013 / /
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Made with nutritious almond flour and free of refined sugar, these blueberry muffins will be a big hit at your house!
We eat them for breakfast, usually with bacon or sausage or berry smoothies. They’re equally awesome as a snack or after-meal treat.
These blueberry muffins freeze well, too, so go ahead and make a double batch while you’re at it!
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Blueberry Muffins (gluten and dairy-free)
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 10-12 1x
Ingredients
Scale
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 3 large eggs
- 1 tablespoon* raw, local honey
- 3 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- About 1 cup blueberries, frozen or fresh
Instructions
- Preheat oven to 300°.
- Line a muffin tin with 10 unbleached baking cups. (Or grease the tin.)
- Melt coconut oil in a small oven-proof bowl (in the oven, as it heats up).
- In a large bowl, whisk together almond flour, baking soda and salt.
- When coconut oil has melted, measure 3 tablespoons into a small bowl.
- Stir in the honey, then whisk in the eggs and vanilla.
- Add wet ingredients to dry and mix well.
- Fold in the berries and distribute evenly among the muffin cups.
- Bake about 15-20 minutes, until muffins are slightly golden and a toothpick comes out clean. Tip: If you make a bunch and plan to reheat for future use, under-bake them slightly. They’ll toast up just right when reheated the next day.
- Store in the fridge (or freezer).
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
- Since we’ve gone sugar-free, I find that using half, or even less, of the amount of sweetener in most regular recipes is plenty for us. You may want to add more honey to taste.
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I just made these today and they were wonderful! I can’t believe no one has commented so I just had to. I’ve tried a couple other almond meal recipes that didn’t come out well and wanted so badly to find one that would. This one is perfect! I used half fresh and half frozen blueberries. Delectable and like a real muffin. Next I want to try it with raspberries. Just seemed to call my name that way while I ate them. We’ ll see. Thanks for the great recipe!
Thanks for the comment–glad you liked them! They’ve definitely been a hit at our house…
We love these muffins!!
making these for Easter breakfast 🙂 might use banana as a sweetener…I’ll keep you posted!
Hope they turned out well! 🙂
These were great! This was my first time to bake with almond flour only and I’m thrilled with the result! The texture is great and they are flavorful. I substituted strawberries for the blueberries this time around. Thanks Kathleen!
Hooray for strawberries and almond flour! 🙂
I can’t wait to try these.