Gluten Free Blueberry Muffins

Directions

These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

Light, fluffy, and bursting with juicy blueberries, these muffins make a scrumptious snack!We used almond flour as the base with a couple tablespoons of tapioca flour to add some fluff.

For food enthusiasts everywhere, weekends are for baking and we thought what these muffins would be the perfect weekend baking activity. So whether its for midweek snacks for the kids lunch boxes or simply for you to indulge on, these muffins are a great pick!

So, let’s make some tasty blueberry muffins that are fluffy and have perfect little warm blueberry bursts!

How to make gluten free blueberry muffins:

Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. We found it easiest to melt the ghee first before we measured it out and poured it into the wet mixture

Add the almond flour, tapioca flour, baking powder, and sea salt. Whisk it all together. Fold in the blueberries.

Line the muffin tins with parchment paper muffin liners. Using an ice cream scooper to scoop the mixture into the individual muffin tins is a great way of making them all even. Then, add a couple blueberries to the top of each muffin.

Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!

Instructions

• Preheat oven to 350F.
• Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. We found it easiest to melt the ghee first before we measured it out and poured it into the wet mixture.
• Add the almond flour, tapioca flour, baking powder, and sea salt.
• Whisk the dry ingredients into the wet ingredients.
• Fold in the blueberries.
• Line the muffin tins.
• Using an ice cream scooper to scoop the batter into the individual muffin tins helps you know that you’re making them all even.
• Add a couple blueberries to the top of each muffin.
• Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!