Gluten Free Blueberry Muffins ~Made with Almond Flour
Besides eating them straight out of the container, I love blueberry muffins. I recently tried gluten free blueberry muffins and while I had to tweak the recipe to suit me and the ingredients I have, I think they turned out delicious!
While neither hubby or I have Celiac Disease, we both enjoy foods made with other grains besides wheat. Thus, many foods I make, may end up being gluten free. Such as these gluten free pumpkin muffins that I make with quinoa flour.
I choose to make my gluten free blueberry muffins with almond flour, because the nutty flavor of almonds always pairs well with blueberries don’t you think? 🙂
Ingredients for Gluten Free Blueberry Muffins:
- 2 c. Almond Flour
- 2 Eggs
- 2 Egg Whites
- 1/4 c. Raw Honey
- 1/2 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)
A blender actually works best for this recipe, but you can use a mixer as well. Beat the eggs and egg whites until frothy and then add all the other ingredients except for the blueberries. Blend or mix until there are no lumps. In the blender that takes about 30 seconds.
Pour out of the blender and into a bowl. Using a spatula, gently fold in the blueberries.
Grease or line one muffin tin with papers and pour batter over.
Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.
This recipe for gluten free blueberry muffins makes 12 servings.
- 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)
- 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.
- Blend or mix until there are no lumps. In the blender that takes about 30 seconds.
- Pour out of the blender and into a bowl.
- Using a spatula, gently fold in the blueberries.
- Grease or line one muffin tin with papers and pour batter over.
- Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.
- This recipe for gluten free blueberry muffins makes 12 servings.
