Food & Recipes

Gluten Free Blueberry Muffin Recipe

A hugely popular gluten free blueberry muffin recipe that is free of gluten grains and is low carb. This is an easy recipe using almond flour and raw honey to create a great texture. The muffins come out of the oven with a moist, soft and light appearance and the best bit? They only have 9 grams of net carbs per muffin.

Check out our page 8 Amazing Health Benefits of Blueberries to find out how these sweet, packets of vitamins can help our bodies.

Ingredients – (gluten free blueberry muffin recipe)

  • 1 cup (114g) blanched almond flour
  • ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoons (50g) raw honey
  • ½ cup (117g) coconut milk, full fat
  • 2 tablespoons (22g) coconut oil, melted
  • 1 egg, room temperature
  • ¼ cup fresh blueberries (frozen blueberries will not work)

Instructions – (gluten free blueberry muffin recipe)

  • Preheat the oven to 350°F and line a muffin tin with baking cups, or use a non-stick silicone muffin pan.
  • Mix together the almond flour, baking soda and salt.
  • In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
  • Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
  • Gently fold in the blueberries into the batter.
  • Spoon batter into the prepared muffin tin, filling each to the top.
  • Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
  • Set pan over a wire rack to cool. Wait until muffins are completely cool before serving.



Have some extra blueberries that need using? Or just want some more quick and easy blueberry recipes, take a look at these 5 Healthy Blueberry Recipes.


Gluten free blueberry muffin recipe
Print Recipe
5 from 1 vote

Gluten Free Blueberry Muffin Recipe

A hugely popular gluten free blueberry muffin recipe that is free of gluten grains and is low carb. This is an easy recipe using almond flour and raw honey to create a great texture. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Keyword: blueberry, gluten free, low carb, muffin
Servings: 6
Calories: 223kcal

Ingredients

  • 1 cup blanched almond flour
  • 1/8 tsp baking soda
  • 1 pinch salt
  • 2 tbsp coconut oil melted
  • 1 egg (room temperature)
  • 1/4 cup fresh blueberries (not frozen)
  • 2 tbsp raw honey
  • 1/2 cup coconut milk full fat

Instructions

  • Preheat the oven to 350°F and line a muffin tin with baking cups, or use a non-stick silicone muffin pan.
  • Mix together the almond flour, baking soda and salt.
  • In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
  • Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
  • Gently fold in the blueberries into the batter.
  • Spoon batter into the prepared muffin tin, filling each to the top.
  • Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
  • Set pan over a wire rack to cool. Wait until muffins are completely cool before serving.

Similar Posts