Gluten Free Blueberry Muffins

These wonderful gluten free blueberry muffins are fragrant and fluffy and just as good as wheat flour blueberry muffins. Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these gluten free blueberry muffins than I would use in wheat muffins.


Yield: 10 muffins


  • 1 tablespoon melted unsalted butter for muffin pan
  • 2 cups Honeyville Blanched Almond Flour, Super Fine Grind
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • ½ cup xylitol (Why I believe xylitol is safe)
  • 2 tablespoons vanilla extract
  • ½ cup plain, full-fat Greek yogurt
  • 3 oz fresh blueberries


  1. Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners and brush the liners with melted butter.
  2. In a large bowl, whisk together the almond flour, baking soda and salt.
  3. In a medium bowl, whisk together the eggs, xylitol and vanilla. Add the yogurt, whisking to incorporate.
  4. Add the liquid mixture to the dry mixture, using a rubber spatula to incorporate.
  5. Use a 4-tablespoon ice cream scoop to fill the liners almost to the top.
  6. Push 2 blueberries into each muffin and place 3 more blueberries on top.
  7. Bake 20-25 minutes, or until browned and set. Keep an eye on the muffins during the last few minutes – they remain pale for a long time, and when they do brown, it happens fast.
  8. Cool the muffins 5 minutes in pan on a cooling rack, then transfer to cooling rack to cool 10 more minutes.
  9. Keep leftover muffins in a sealed container in the fridge for a few days. Briefly warm in the microwave (5 seconds per muffin) before enjoying.

Nutrition Per Serving

Serving size: 1 muffin; Calories: 208; Fat: 14g; Carbohydrates: 12g; Sugar: 1g;Sodium: 189mg; Fiber: 3g; Protein: 8g

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