Almond Flour Blueberry Muffins (Paleo, Gluten Free, Dairy Free) -

Almond Flour Blueberry Muffins (Paleo, Gluten Free, Dairy Free)

These almond flour blueberry muffins are the best! They're paleo, gluten free, dairy free and bursting with blueberries! And best of all they're easy to make.

Course Muffins

Cuisine American

Keyword almond flour, blueberry, gluten free, gluten free muffins, healthy, paleo

Diet dairy free, gluten free, paleo, refined sugar free

Prep Time 8

Cook Time 23

Total Time 31

Servings

Calories 204kcal

Author Jill from Simply Jillicious

Ingredients

2 cups almond flour
1/3 cup arrowroot powder
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
1/3 cup + 2 tablespoons honey level off the honey with the back of a knife
2 tablespoons avocado oil
1 teaspoon vanilla
1 heaping cup fresh blueberries

Instructions

Preheat the oven to 350° and line a muffin tin with baking cups.
Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl.
Add the eggs, honey, vanilla, and oil and stir until it's evenly combined with no lumps.
Gently stir in the fresh blueberries.
Scoop the batter into the muffin tin filling each compartment about 3/4 of the way full.
Bake the muffins at 350℉ for 20-25 minutes until golden brown and the top is firm to the touch. 20 minutes was the magic number in my oven but all ovens vary so watch them closely.
Remove the muffins from the tin and place them on a cooling rack and let them come to room temperature before eating.

Notes

Be sure to level off your honey so you don't add any more than what the recipe calls for.

I absolutely LOVE these muffin liners!

Nutrition