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
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.
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.
