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Blueberry Muffins

Keyword Dairy-Free, Gluten Free
Servings 9
Author Adri Fonseca | Health Coach


Dry Ingredients

  • 1 cup almond flour
  • 1 cup gluten-free oat flour (plus an additional 1 tbsp)
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon

Wet Ingredients

  • 2 eggs (beaten)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • ½ cup almond milk
  • 2 tbsp virgin coconut oil (melted)
  • 1 cup blueberries (fresh, plus a little extra to top)


  • Pre-heat oven to 180°C or 350°F. Line a muffin tin with parchment paper liners.
  • In a medium bowl, combine the dry ingredients (reserving 1 tbsp of oat flour for later).
  • In a large bowl, whisk together the wet ingredients (except for the blueberries).
  • Add the dry ingredients into the wet ingredients and stir until just combined.
  • In a small bowl, toss 1 cup of blueberries and 1 tbsp of oat flour together, then gently fold them into the batter. This will prevent the muffins from turning blue.
  • Divide batter evenly between 9 muffin liners. Top with remaining blueberries.
  • Bake for 18 -25 minutes. To test if they're ready, insert a toothpick. If the toothpick comes out clean or with just a few tiny crumbs attached, then the muffins are ready! 
  • Transfer pan to a wire rack to cool for 8-10 minutes. Then remove muffins from the pan and place them on the wire rack to cool for another 5-10 minutes. Enjoy!