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.

Gluten Free Blueberry Muffins

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: muffins
  • Diet: Gluten Free


These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!



  • 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


  1. Preheat oven to 350F.
  2. 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.
  3. Add the almond flour, tapioca flour, baking powder, and sea salt.
  4. Whisk the dry ingredients into the wet ingredients.
  5. Fold in the blueberries.
  6. Line the muffin tins.
  7. I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.
  8. Add a couple blueberries to the top of each muffin.
  9. Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!


  • Serving Size: 1 muffin
  • Calories: 116
  • Sugar: 6.6g
  • Sodium: 174mg
  • Fat: 8.5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 0.7g
  • Protein: 2.2g
  • Cholesterol: 55mg

Keywords: gluten free blueberry muffins, paleo blueberry muffins, blueberry muffins using almond flour, healthy blueberry muffins,