Gluten-Free Almond Flour Blueberry Muffins
These Almond Flour Gluten‑Free Blueberry Muffins are everything I want in a weekday bake — soft, fluffy, lightly sweet, and packed with juicy blueberries. They’re made with simple pantry staples, come together in one bowl, and stay moist thanks to almond flour and a touch of applesauce. Perfect for busy mornings, after‑school snacks, or a quick something sweet with coffee
Ingredients
- 1 ½ cup almond flour
- ½ cup gluten-free all-purpose flour
- 1 tablespoon coconut flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder (gluten-free)
- ¼ teaspoon baking soda
- 4 oz unsweetened applesauce
- ¼ cup avocado oil
- 2 eggs
- 3 tablespoons maple syrup can use regular or sugar-free
- 1 teaspoon vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix together dry ingredients: gluten-free all-purpose flour, almond flour, coconut flour, salt, baking soda, and baking powder.
- In a separate bowl, mix together wet ingredients: applesauce, oil, eggs, and maple syrup.
- Combine wet ingredients slowly with dry ingredients until mixed.
- Stir in blueberries.
- Grease muffin tin. Spoon mixture into 12 cups.
- Bake for 18-22 minutes or until done to liking.
Notes
I used sugar-free syrup in my nutrition facts. If using regular syrup will increase the calories to 190, carbs to 14gm, and sugar to 5gm.
Nutrition
Serving: 1muffinCalories: 175kcalCarbohydrates: 11gProtein: 5gFat: 13gSaturated Fat: 1.5gSodium: 210mgFiber: 2.5gSugar: 2gIron: -1mg
Tried this recipe?Let us know how it was!
