Print Options:

Paleo and Gluten-Free Blueberry Muffins

Yields1 Serving

Delicious, guilt-free blueberry muffins enjoyed by all!

 1 ½ cups of fresh blueberries 
 2 cups of fine ground almond flour
 ¼ tsp of salt
 ½ tsp of baking soda
 ¼ cup of coconut oil, melted and cooled
 ¼ cup of pure maple syrup
 3 large eggs
 1 tbsp gluten-free vanilla extract
 1 tbsp of lemon zest
1

Preheat oven to 180°C. Line a muffin pan with 6 paper liners; set aside.

2

In a large mixing bowl, whisk almond flour, salt, and baking soda.

3

Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.

4

Fold in blueberries.

5

Spoon batter evenly into your muffin liners.

6

Bake for 18-20 minutes or until the centre is set.

7

Let cool for 5-10 minutes before serving.

Nutrition Facts

0 servings

Serving size