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Blueberry Muffins

Grain free, refined sugar free.


Quick, easy and tasty!



2 cups blanched almond flour

½ tsp baking soda

pinch of sea salt

¼ cup pure organic maple syrup

4 eggs

½ tsp pure vanilla extract

2 Tbsp Almond milk

1 tsp apple cider vinegar or fresh lemon juice

1 Cup fresh or frozen blueberries.


  1. Mix the dry ingredients in a small bowl. whisk the wet ingredients in a medium bowl, then add the dry to the wet mixing until well combined. Fold in blueberries. Divide batter evenly into lined muffin tin and bake at 350F for 20-25mins until a toothpick inserted in the center of a muffin comes out clean and the muffin tops are starting to turn golden.

  2. Allow the Muffins to cool in the pan.



Note: This makes 10-12 muffins depending on the size of your muffins…if you have empty cups pour a little water in the empty ones to ensure even baking, it will also help keep the muffins nice and moist.

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