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4.58 from 7 votes

Gluten-Free Blueberry Muffin Recipe

These gluten-free blueberry muffins are super easy and way more delicious than store-bought mixes. I'm talking plump, delectable blueberries and a moist, cakey batter that fills the kitchen with a lovely aroma as it rises in the oven.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 muffins
Calories 330kcal
Author Heather Dessinger


  • Standard muffin tin
  • Unbleached paper liners are optional but recommended.



  • Preheat your oven to 350 degrees Fahrenheit.
  • Place 8 unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease 8 of the muffin tin cups with oil or butter.
  • After you've measured out 2 cups of almond flour, scoop out 4 teaspoons and place it in a small cup or bowl. Set aside until you're ready to sprinkle it on the tops of the muffins just before baking
  • In a large bowl combine the remaining  almond flour with the coconut flour, baking powder and salt.
  • In a separate bowl whisk together the eggs, honey and vanilla, then add the wet ingredients to the dry ingredients and mix thoroughly.
  • Gently fold in the blueberries with a large spoon or spatula.
  • Divide the blueberry muffin batter between nine cups.  (You'll want to use approximately 1/3 cup batter per muffin cup.)
  • Pour the 2 teaspoons oil or melted butter into a small bowl and dip your fingers into it. With lightly oiled hands, pat down the tops of the muffins. 
  • Sprinkle with the almond flour you set aside.
  • Place the muffin pan in the oven and bake for 20-25 minutes, or until the tops are springy yet lightly firm. They should feel just the tiniest bit undercooked in the center when pressed. That’s perfect - the muffins continue to cook a little while they’re resting in the pan after you remove them from the oven. Of you wait until a toothpick comes out completely clean they'll be overcooked.
  • Allow to cool in the pan for 5 minutes before serving warm or transferring to a wire rack to cool to room temperature.


Serving: 1muffin | Calories: 330kcal | Carbohydrates: 31g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 216mg | Potassium: 140mg | Fiber: 6g | Sugar: 21g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg