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Blueberry Muffins


I remember my mom always making blueberry muffins when I was growing up. She would make a ton and then freeze some for treats later on in the week. While making these I had flash backs of my childhood. These gluten free muffins are amazing. These are for you mom!

From our kitchen to yours, Dana


2 cups almond flour
12 tablespoons arrowroot powder
½ teaspoon sea salt
4 teaspoons vanilla extract
2 large egg, room temperature
½ cup raw honey, melted
½ cup coconut oil, melted
1 cup fresh blueberries, rinsed and allowed to dry on a paper towel


Preheat the oven to 350 degrees
Combine the almond flour, arrowroot powder and sea salt in a medium sized mixing bowl, and stir to combine
In a separate bowl add the egg and vanilla and whisk to combine
Slowly whisk the raw honey and coconut oil into the egg mixture until combined
Add the wet ingredients to the dry ingredients and stir until well combined
Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners (about 3/4 of the way up)
Place the muffins in the oven and  bake for 20-25 minutes or until done. Remove from oven and allow to cool for about 10 minutes before serving

Makes 9-12 Muffins


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