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paleo blueberry muffins

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.

Course Breakfast
Cuisine American
Keyword gluten free blueberry muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 149 kcal
Author Kelly Bejelly @ A Girl Worth Saving

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

  1. Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.
  2. In a large mixing bowl add in the dry ingredient and stir with a spoon until well combined.
  3. 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.
  4. The fold in the blueberries with spoon.
  5. 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.