GLUTEN FREE

Almond Flour Blueberry Muffins

WHY MAKE THESE 

These blueberry muffins are gluten-free, lower in sugar and fairyly healthy for you! I mean, nutrient dense ingredients, real whole foods...AND they taste amazing! What's not to love?

When mixing ingredients, I like to use two separate bowls to ensure the flour and baking soda is combined before adding to the wet ingredients. So for this step you’ll mix almond flour, tapioca flour, salt and baking soda.

MIX DRY INGREDIENTS

In a separate bowl whisk together the oil, maple syrup, vanilla, milk and apple cider vinegar. Once that is combined, then whisk in eggs.

MIX WET INGREDIENTS

Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.

COMBINE BATTER

Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more blueberries and almond slices if you'd like.

DIVIDE INTO MUFFIN TIN

Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean. Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack.

BAKE FOR 20 MINUTES

Muffins will keep at room temperature in airtight container about 3 days. Or place covered in fridge about 4-5 days.

STORAGE

These are some of the best healthy muffins I've ever made!