Print
Gluten Free Blueberry Muffins
These gluten free blueberry muffins are light and fluffy and bursting to the brim with ripe berries. They're a perfect breakfast, brunch, or afternoon snack.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 149 kcal
Ingredients
- 1 cup Superfine Blanched Almond Flour
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon power
- 1/4 cup coconut sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 cup B grade maple syrup
- 1 cup water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut oil
- 1 cup blueberries fresh or frozen
Instructions
-
Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.
-
In a large mixing bowl add in the dry ingredient and stir with a spoon until well combined.
-
Add in the wet ingredients and mix with a spoon until you have a wet batter similar to a pancake batter. If it is not liquid, add more water 1/4 cup at a time until you have this consistency.
-
The fold in the blueberries with spoon.
-
Drop the batter into the lined muffin pan and bake for 20 to 25 minutes or until a toothpick comes out clean from the center.
Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving (1 g)
Calories 149
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 5g
Cholesterol 31mg10%
Sodium 158mg7%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.