Gluten-Free Blueberry Muffins



  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup millet flour
  • 1/4 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • zest of one lemon
  • juice of 1 lemon
  • 1 teaspoon alcohol-free vanilla extract
  • 4 eggs
  • 1/4 cup raw honey, melted
  • 1/4 cup coconut oil, melted
  • 1/2 cup fresh blueberries


  1. Preheat oven to 350 F.
  2. Line 12 muffin tins with paper or grease with butter.
  3. In a large bowl, add all dry ingredients plus the zest of lemon, whisk together.
  4. In a large glass measuring cup or small bowl, mix wet ingredients.
  5. Pour wet ingredients into large bowl of dry ingredients and mix with electric mixer until well mixed.
  6. Evenly distribute batter into muffin tins and bake for 20-22 min.



  • Bookmarking this so I can make these muffins as soon as I buy more almond flour. What’s the texture like?

    • admin

      Hey there Julie! They are not light and fluffy like normal muffins, but they are moist and soft, a little spongy perhaps. And my oldest son added, yummy! 😉