Gluten Free Blueberry Muffins

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Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

These yummy muffins are a lot like the recent Gluten free Apple Cinnamon Muffins I made.. but I think even better..

Hope you enjoy (even if you are not gluten free!!

Gluten Free Blueberry Muffins


3/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking powder
1/4-1/2 cup Sugar* (we like palm sugar)
6 eggs (room temp is best)
1 Tablespoon vanilla
1/2 cup butter or coconut oil (softened)
3/4 cup frozen blueberries

3/4 cup almond meal (or almond flour)
1/4 sugar (we like palm sugar)
1/2 tsp cinnamon
pinch of salt
2 Tablespoons of softened butter or virgin coconut oil

*I use less sugar and replace with Stevia.. but it is hard to tell you how much stevia to use as all Stevias are different servings. The stevia I use is is 1/2 tsp for a serving.. I used about 2-3 tsps. If you do this start small.. you can easily add too much)

Baking Instructions

  • Heat your oven to 350 degrees F
  • Prepare a muffing tin with 12 muffin papers. I like to spray my muffin liners with oil.. but I am not really sure it is necessary.
  • Add all the dry muffin ingredients together in a medium bowl. Stir to combine.
  • Add in Wet ingredients except blueberries – stir until most lumps are gone.You can either hand stir or use a mixer. It will be VERY’s ok.
  • Fold in the blueberries
  • Scoop the mix into the muffin liners.. fill about 3/4 full.
  • Smooth down the tops
  • Put to the side
  • In a small bowl combine the almond meal, sugar, cinnamon and salt. Stir to combine. Mix in the butter or coconut oil and gently stir.
  • Place (about) 1 tablespoon of the mixture on top of the muffins and pat down gently. If you have leftover I would just put more on the muffins.
  • Bake for 25 minutes or until firm.

makes 12 muffins

These Gluten Free Blueberry Muffins are best when cooled completely


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  1. Rachelle says

    These are my new fav blueberry muffins! I use defrosted frozen blues and sometimes add in a little of the juice from the blues in place of the butter if I’m short on softened butter. It adds extra sweetness since I use even less than the 1/4 cup sugar specified, and use 1 tsp. green herb stevia in its place in the batter (still quite thick) with great results! I even add stevia to the topping and use only 1/4 c. sugar total.


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