Gluten-Free Blueberry Muffin Recipe
Use almond and arrowroot flours to make these quick and delicious homemade blueberry muffins.
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 10 muffins
Preheat the oven to 350°F.
In a medium bowl, mix together the almond flour, arrowroot flour, cream of tartar, baking soda, and sea salt.
Add the eggs, maple syrup, and vanilla extract and stir until well-combined.
Fold in the blueberries.
Pour the batter into 10 parchment paper lined or well-oiled baking cups and bake for 20-25 minutes, or until a knife comes out clean.
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 67mg | Potassium: 69mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Calcium: 75mg | Iron: 1.1mg