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Blueberry Muffins

Gluten-free Blueberry Muffins (grain-free, no refined sugar)

Cook Time 20 mins
Total Time 25 mins


  • 1/4 cup coconut flour
  • 1 3/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 1/4 cup milk or almond milk or other milk replacement
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest optional
  • 1 cup dried wild blueberries rehydrated in juice or water OR thawed frozen blueberries


  • If using dried blueberries, add juice or water to rehydrate and let sit for about 20 minutes. Strain before using. If using frozen berries, let them thaw first.
  • Preheat oven to 350 degrees.
  • Mix together the liquid ingredients in a large bowl.
  • Add the dry ingredients and mix well.
  • Add the blueberries and stir until combined.
  • Scoop about a golf ball sized amount into each muffin cup. I like to use a muffin scoop.
  • Bake for about 20 minutes.
  • Let rest for 10 minutes in the pan.
  • Enjoy!
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