Gluten Free Blueberry Muffins

These muffins are dense.

If you like them light and fluffy, these aren’t for you. They are extremely filing and packed with all kinds of healthy fats and are really low in sugar with just 1/4 cup of maple syrup. I’ve used raw honey instead and they’ve come out just sweet enough.

Feel free to change up the fruit for all kinds of variations.

I’ve made cherry, peach vanilla, banana coconut and all have had delicious results.

Gluten Free Blueberry Muffins


* 2 cups almond flour

* 1/2 cup whey protein powder (I use unflavoured)

* 1/2 tsp baking soda

* 1/4 cup coconut oil, melted

* 1/4 cup maple syrup

* 1/4 cup coconut milk

* 2 eggs

* 1/2 tsp vanilla

* 1 cup fresh or frozen blueberries


1. Preheat the oven to 350 degrees and line 8 cups of a muffin tin with paper liners.

2. Fill the remaining 4 muffin tin cups 1/4 full of water so that they don’t burn.

3. In a large bowl mix together the almond flour, protein powder and baking soda.

4. Add the coconut oil, maple syrup, coconut milk, eggs and vanilla to the bowl; stir until mixture is thoroughly combined.

5. Add the blueberries and gently fold them in to the batter.

6. Fill each muffin cup 3/4 of the way full

7. Bake for 22-24 minutes.

8. Cool in the pan for 5 minutes then remove the muffins from the pan and cool completely on a wire rack.

They freeze really well (if you can manage to keep enough around that long)

Store in Ziploc freezer bags or mini containers. Unthaw in the fridge or 30 seconds to 1 minute in the microwave and you’ve got warm muffins.


xo Elaine

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Elaine Turcotte