Blueberry Muffins (gluten and dairy-free)

Blueberry Muffins | Roots & Boots

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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!

Blueberry Muffins | Roots & Boots
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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)

  • Author: Kathleen | Roots & Boots
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 10-12 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 300°.
  2. Line a muffin tin with 10 unbleached baking cups. (Or grease the tin.)
  3. Melt coconut oil in a small oven-proof bowl (in the oven, as it heats up).
  4. In a large bowl, whisk together almond flour, baking soda and salt.
  5. When coconut oil has melted, measure 3 tablespoons into a small bowl.
  6. Stir in the honey, then whisk in the eggs and vanilla.
  7. Add wet ingredients to dry and mix well.
  8. Fold in the berries and distribute evenly among the muffin cups.
  9. 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.
  10. Store in the fridge (or freezer).

Notes

  1. Click here to shop my favorite kitchen tools and real food ingredients.
  2. Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
  3. 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.

 

 

 

Blueberry Muffins | Roots & Boots
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

8 Comments

  1. Jennifer on 05/05/2013 at 10:33 pm

    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!

    • Kathleen on 05/06/2013 at 9:11 pm

      Thanks for the comment–glad you liked them! They’ve definitely been a hit at our house…

      • Katie on 06/23/2017 at 10:15 am

        We love these muffins!!

  2. Teresa on 04/19/2014 at 8:04 pm

    making these for Easter breakfast 🙂 might use banana as a sweetener…I’ll keep you posted!

    • Kathleen on 04/21/2014 at 1:41 am

      Hope they turned out well! 🙂

  3. Jessica on 05/22/2017 at 9:10 pm

    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!

    • Kathleen on 05/22/2017 at 9:13 pm

      Hooray for strawberries and almond flour! 🙂

  4. Joy on 06/01/2017 at 1:17 am

    I can’t wait to try these.

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