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–+ servings

Gluten Free Blueberry Muffins

Warm, fluffy gluten free blueberry muffins bursting with juicy blueberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 1 pinch Salt Balances sweetness
Wet Ingredients
  • 3 large Eggs For moisture and binding
  • 1/2 cup Maple Syrup Adjust sweetness to taste
  • 1/4 cup Melted Coconut Oil Adds moisture
Fruits
  • 1 cup Fresh Blueberries Use ripe, juicy blueberries

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gather all your ingredients.
Mix Dry Ingredients
  1. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Stir gently with a whisk until well blended.
Combine Wet Ingredients
  1. In another bowl, whisk together eggs and maple syrup until smooth. Add melted coconut oil and mix until fully incorporated.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Bake
  1. Spoon the batter into a muffin tin and bake for 20 minutes or until golden brown.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are versatile and can be enjoyed at any time of the day.

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