gluten free blueberry muffins (with almond flour)

Once upon a time, a batch of amazing blueberry muffins was made. Shortly afterwards, every single muffin was devoured! The end.

Yep, that’s pretty much how the story went at my house last weekend. These muffins lasted maybe 2 hours . . . at most. 😉

These flourless, protein packed blueberry mammas are so moist and decadent; it is no surprise they were gobbled up in 2 minutes flat.

Let me break it down here:

It’s practically a guilt-free muffin just begging to be eaten, right?


I have a strong soft-spot for breakfast foods that practically scream decadence, but are actually healthy.

It means I can eat them all, right?


  • 2 cups blanched almond flour
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon baking soda
  • 1 1/2 Tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 Tablespoon pure vanilla extract
  • 2 Tablespoons olive oil
  • 1 cup blueberries


  1. Preheat oven to 350 F
  2. Prepare muffin tin with muffin liners or grease.
  3. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
  4. .............................

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