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Gluten Free Blueberry Muffins are moist, fluffy and packed with blueberries in every bite. They’re healthy enough for breakfast and delicious enough for a snack.
Blueberry muffins are my husbands favorite and he’s been asking me to make them for awhile. I don’t know why I put it off for so long because these are amazing! We all loved them, with the exception of my daughter, who asked me to pick the blueberries out for her…which is funny, except I remember asking my mom to do the exact same thing for me when I was a child.
These muffins come together very quickly and not only are they gluten free, but they are also grain free and can easily be made dairy free as well! They pair really well with my Loaded Egg Casserole for a well balanced breakfast!
In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, salt, coconut sugar & cinnamon.
In a small mixing bowl, whisk together eggs, maple syrup, vanilla & milk.
Combine wet ingredient with dry ingredients and blend well.
Fold in blueberries.
Line muffin tin with liners and fill muffins 3/4 full with batter.
Bake at 350 degrees for 20 minutes, till toothpick comes out clean.
Store in fridge in airtight container.