Gluten Free Blueberry Muffins ~Made with Almond Flour
Prep time
Cook time
Total time
Serves: 12
  • 2 c. Almond Flour
  • 2 Eggs
  • 2 Egg Whites
  • ¼ c. Raw Honey
  • ½ teas. Baking Soda
  • 1 tbs. Lemon Juice
  • Dash of Salt
  • 1 teas. Vanilla Extract
  • 2 tbs. Coconut Oil
  • 1 c. Blueberries. (I use my frozen blueberries)
  1. Beat the eggs until frothy and then add all the other ingredients except for the blueberries. A blender actually works best for this recipe, but you can use a mixer as well.
  2. Blend or mix until there are no lumps. In the blender that takes about 30 seconds.
  3. Pour out of the blender and into a bowl.
  4. Using a spatula, gently fold in the blueberries.
  5. Grease or line one muffin tin with papers and pour batter over.
  6. Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.
  7. This recipe for gluten free blueberry muffins makes 12 servings.
Recipe by A Proverbs 31 Wife at