Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: muffins
Ingredients: 3 eggs; 1/3 cup coconut sugar; 1 teaspoon vanilla extract; 1/3 cup ghee, melted (refined coconut oil or unsalted butter works too); 1 1/2 cup blanched almond flour; 2 tablespoons tapioca flour; 3 teaspoons baking powder; 1 teaspoon sea salt; 1 cup blueberries

Gluten Free Blueberry Muffins

This is a side view of a blueberry muffin with the wrapper pulled off. The muffin sits on a white counter with other muffins blurred in the background. — These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

These blueberry muffins are light, fluffy, and bursting with juicy blueberries! I used almond flour as the base with a couple tablespoons of tapioca flour to add some fluff.

In college I used to get a muffin and a coffee to go every morning and eat it in class. It was my thing. What kind of muffin would I get, you ask?

Lemon poppy was usually my go to. What? You thought I was going to say blueberry? Sometimes it was blueberry.

I know weekends are for baking and I’m thinking making a batch of these blueberry muffins are PERFECT for making for easy breakfasts and packable lunchbox snacks. Wait, why don’t I make muffins more often? I feel like they could make my life so much easier 🤔

I digress. Let’s make some tasty blueberry muffins that are fluffy and have perfect little warm blueberry bursts, bah I can’t wait for you to try them.

This is an overhead image of a blueberry muffin with a bite taken out of it. The muffin lays on it side, leaning up against another muffin on a white counter.

Ingredients and substitutions for paleo blueberry muffins:

eggs: I haven’t tested this recipe with egg substitutes or flax eggs, so if you do some experimenting, let me know how it goes!!
coconut sugar: if you don’t have coconut sugar you can sub in another granular sugar like brown or white sugar here.
vanilla
ghee : refined coconut oil or melted butter are a good sub here
almond flour: the base of our muffins and some added protein!
tapioca flour: to give it some fluff factor
baking powder
sea salt
blueberries

How to make gluten free blueberry muffins:

Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture

Add the almond flour, tapioca flour, baking powder, and sea salt. Whisk it all together. Fold in the blueberries.

Line the muffin tins with my favorite parchment paper muffin liners. I like to use an ice cream scooper to scoop the mixture into the individual muffin tins so you know you’re making them all even. Then, add a couple blueberries to the top of each muffin.

Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

This is a side view of a stack of three blueberry muffins sitting on a white counter with other blueberry muffins blurred in the background.

More healthy muffin recipes to try!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian