These gluten-free blueberry muffins are so easy to make! keep this recipe nearby for whenever you need a quick dessert. You can use fresh or frozen blueberries, and if you use the frozen – You don’t even need to thaw the frozen berries before using! No blueberries? no problem! replace them with any berries, chocolate chips you’ve got in your house because this gluten-free recipe is super adjustable and can be used in many versions, as long you stay faithful to its base.
Low Carb Easy Gluten-Free Blueberry Muffins
3 1/4 Cups Almond Flour
5 Tbsp Coconut flour, packed
2 Tbsp Baking powder
1 tsp Sea salt
1 tsp Baking soda
3/4 Cup Monkfruit or sweetener of choice
7 Tbsp Coconut oil, melted
3 Large Eggs, at room temperature (to ensure your dough is fluffy).
1/2 Cup Unsweetened applesauce
2 1/2 tsp Vanilla extract
2/3 Cup Fresh or frozen blueberries
Preheat the oven to 350 degrees and line muffin pan with liners
In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, using a mixer, beat together the monk fruit, coconut oil, eggs, applesauce, and vanilla until well blended.
Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes, this way the coconut flour can absorb the extra moisture.
Divide batter into 12 muffins and bake until golden brown on top, about 25-26 minutes.
Let cool for 18 minutes and enjoy the yummy bites!