Gluten-Free Blueberry Muffins (Edit recipe)

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These gluten-free, dairy-free muffins rival the texture of your favorite bakery treats. Made with protein-rich almond flour, eggs, and juicy blueberries, they’re packed with healthy fats, fiber, and natural sweetness from pure maple syrup—no refined sugar or gluten. A wholesome breakfast or snack that feels indulgent yet nourishing.

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PREP TIME

10 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

15

Serves: 10-12

Ingredients

Wet Ingredients

3 Eggs
0.5 cup Maple Syrup - Under the Bark Syrup Co.
1 - 2 Tbsp Blueberry Maple Syrup - Under the Bark Syrup Co.
2 Tbsp Pure Vanilla Extract
2 Tbsp Avocado Oil - Thrive Market
1 Tbsp Organic Brown Coconut Sugar - Thrive Market

Dry Ingredients

2 cups Almond Flour
0.75 cup Tapioca Flour - Hearthy Foods
2 Tbsp Tapioca Flour - Hearthy Foods
0.5 tsp Baking Soda
0.5 tsp Himalayan Pink Salt
1 Tbsp Apple Cider Vinegar
0.75 cup Blueberries, up to 1 cup if desired (I used wild blueberries)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and line a muffin tin with liners.
In a large bowl, whisk together the eggs, maple syrup, vanilla extract, avocado oil, and coconut sugar.
Add the almond flour, tapioca flour, baking soda, apple cider vinegar, and sea salt.
Mix until just combined—do not overmix—then gently fold in the blueberries.
Fill the muffin cups almost to the top.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	14 g
Carbohydrates:	28 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	149 mg
Fiber:	2 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated for total recipe.