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gluten free blueberry muffins

Gluten Free Blueberry Muffins

Servings 12 (makes 24 mini-muffins)
5 from 2 votes
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Course: Breakfast, Dessert, Snack
Keyword: gluten free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings
Author: Chef Abbie Gellman RD


  • 2 cups almond flour
  • ¼ cup maple sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 eggs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • 2/3 cup frozen wild blueberries


  • Preheat the oven to 375 degrees F. Line a mini muffin tin with 24 paper liners.
  • In a bowl, mix together flour, sugar, baking soda, and salt.
  • In a separate bowl, beat eggs. Add oil, honey, and vanilla extract and whisk together well.
  • Add the wet ingredients into the dry ingredient and stir together until combined. Gently fold in blueberries.
  • Spoon about 2 teaspoons into each prepared muffin cup. Bake for 15 minutes until golden brown. Allow to cool before serving.