Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

This yummy gf muffin is a healthier swap to a traditional blueberry muffin.

Perfect treat or topping (crumbled up) on the Vanilla Blueberry Smoothie!


  • 2 cups almond flour

  • 2/3 cup tapioca flour

  • 1/4 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1.5 cup wild blueberries, room temperature


  • 2 eggs, room temperature

  • 1/3 cup almond milk

  • 2/3 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1/2 tablespoon apple cider vinegar

  • 1 teaspoons vanilla extract


Preheat your oven to 330 degrees fahrenheit (convection) and line a muffin pan with parchment cup liners.

Add all of the dry ingredients to a mixing bowl and stir together.

Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter. Add in blueberries. I use frozen but bring them to room temperature beforehand (do not mix in frozen berries).

Using a 1/3 cup measuring cup, fill each muffin liner. Bake 25-30 minutes.

Makes 12 muffins.

Per: 169 calories, 8g fat, 23g carbs, 2g fiber, 13g sugar, 3g protein

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