Gluten-Free Double Blueberry Muffins

10 35 195
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 12
Gluten-Free Double Blueberry Muffins
Health Highlights
Gluten-free, low in sugar and incredibly delicious antioxidant rich muffins.


1 cup Blueberries (for blending)
4 large Egg
1 tbsp Honey, raw
4 tbsp Butter, grass fed, unsalted
1 tsp Vanilla extract, pure
2 cup Almond flour/meal, Bob's Red Mill
1 tsp Sea Salt
1 tsp Baking soda
2 tbsp Coconut flour
1 cup Blueberries (to fold whole)


1. Preheat oven to 325F degrees.


2. In the bowl of a food processor, combine blueberries, eggs, honey, ghee or butter and vanilla and mix together. Add the almond flour, salt, baking soda and mix together. If the batter is a little runny, add the coconut flour one tablespoon at a time – the batter should be somewhat stiff.


3. Pour the mixture into a mixing bowl and fold in remaining blueberries.


4. Put about 2 tablespoons of the batter into each muffin paper – or fill 3/4 of the way.


5. Bake for 25 - 30 minutes or until a toothpick comes out clean and they are slightly browned. When finished, cool on a rack. Enjoy!



Nutritional Highlights:


One of the top sources of antioxidants called anthocyanins which gives them their beautiful deep color. They're also high in fiber, vitamin C, K and manganese.

Nutrition Facts

Per Portion

Calories 195
Calories from fat 137
Calories from saturated fat 34
Total Fat 15.3 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 82 mg
Sodium 329 mg
Potassium 182 mg
Total Carbohydrate 9.2 g
Dietary Fiber 2.3 g
Sugars 5.3 g
Protein 6.1 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.8

Energy sources


Meal Type(s)