Description
These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!
Scale
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
Instructions
- Preheat oven to 350F.
- 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 the dry ingredients into the wet ingredients.
- Fold in the blueberries.
- Line the muffin tins.
- 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.
- Add a couple blueberries to the top of each muffin.
- Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!
Nutrition
- 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,