gluten free almond butter blueberry muffin recipe shinewithjl
gluten free almond butter blueberry muffin recipe shinewithjl

Almond Butter Blueberry Muffins


May 15, 2017

Fresh blueberry muffins ready to eat for breakfast or a snack on the run. Muffins made with almond flour, almond butter, maple syrup and organic blueberries.

Muffins are grain free, gluten free, dairy free and Paleo!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 12 Muffins


3 Eggs

1 cup Almond Butter, creamy

1/3 cup Organic Maple Syrup

1 tbsp Organic Maple Syrup

1 tsp Vanilla Extract

3/4 cup Super-Fine Almond Flour, blanched whole almonds

1/3 cup Tapioca Flour

1 tsp Baking Soda

1/8 tsp Sea Salt

3/4 cup Organic Fresh Blueberries


1Preheat your oven to 350 degrees. Line a muffin pan with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.

2Mix eggs with almond butter until it reaches a smooth consistency. Add your 1/3 cup plus 1 tablespoon maple syrup as well as your vanilla. Mix well.

3In a separate bowl, whisk all dry ingredients together.

4Slowly add the dry ingredients to batter and mix until fully combined.

5Gently stir in organic blueberries.

6Scoop batter into each pan liner. I've found a 1/4 measuring cup is the perfect tool for consistent sized muffins!

7Bake on the middle rack for 18 to 20 minutes. You will know your muffins are ready when a toothpick inserted into the center comes out clean.

8Let cool completely before storing in an airtight container.


Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.

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