Gluten-Free Blueberry Muffins

12 40 208
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 12
Gluten-Free Blueberry Muffins
Health Rating


2 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Sea salt
1/2 tsp Baking soda
1/2 tsp Cardamom, ground
1/2 tsp Cinnamon
2 large egg Egg (organic)
1/4 cup Ghee (or coconut oil, melted)
1/3 cup Honey, raw
1 1/2 tsp Vanilla extract, pure
1 1/4 cup Blueberries
1/4 cup Pumpkin seeds (pepitas) (for topping)
1/4 cup Blueberries (for topping)


Preheat the oven to 350 degrees and line a muffin pan with baking cups.

In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.
In a medium sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.

Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown.

Nutrition Facts

Per Portion

Calories 208
Calories from fat 125
Calories from saturated fat 30
Total Fat 13.9 g
Saturated Fat 3.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 42 mg
Sodium 165 mg
Potassium 44 mg
Total Carbohydrate 15.2 g
Dietary Fiber 2.6 g
Sugars 10.3 g
Protein 5.3 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8

Energy sources

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