Easy and healthy recipe for blueberry muffins using grain-free flour for a low-carb treat that makes a delicious breakfast or satisfying afternoon snack.
When blueberries come into season, there is nothing tastier than making a batch of fresh out of the oven muffins for breakfast or afternoon snacking!
The creation below is grain-free, using almond meal flour instead of grain flour.
The healthiest almond flour is ground fresh in a coffee grinder from sprouted nuts. See the linked article for a video on how to do this in seconds!
Alternatively, you can use blanched almond flour from the store, but best to do this only in a pinch.
The sweetener I prefer is date syrup, which is far easier to digest than maple syrup, coconut, or cane sugars. Since it is fruit-based from whole dates, it is less likely to trigger autoimmune issues for those that are sensitive.
It is also a better choice than honey which ideally should not be heated.
Plop a big slab of pastured butter on top of each half for a paleo-friendly treat with very low carbs!
If you are sensitive to nuts or on a low oxalate diet for medical reasons, this recipe will likely work with a healthy gluten-free flour blend.
However, please know that I have not tried this substitution yet to confirm for sure. If you try it, please let us know in the comments about your results!
Blueberry Muffins Recipe (grain free)
Easy recipe for homemade grain free blueberry muffins made with healthy fats and other whole ingredients that your family will swear is made with wheat flour!
Ingredients
- 2.5 cups almond flour
- 3 Tbl butter or expeller pressed coconut oil
- 1/4 cup date syrup substitute maple syrup if desired
- 3 eggs preferably pastured
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 pinch sea salt
- 1 pint blueberries preferably organic and in season locally
- 1 Tbl banana flour optional, to add resistant starch
Instructions
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Grind almond flour fresh in a coffee grinder using sprouted almonds. Use fine almond flour from the store in a pinch.
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Mix all the ingredients together in large mixing bowl until smooth.
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Fill greased muffin cups with batter. If using aluminum muffin pans, it is best to line them with unbleached paper muffin cups.
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Bake at 325 °F/ 163 °C for about 30 minutes or until muffins are cooked through and slightly browned on top.
More Grain-Free Recipes to Try!
If you love this grain-free blueberry muffin recipe, try these other low-carb recipes too!
- Lemon poppyseed muffins
- Paleo banana muffins
- Banana flour muffins
- Almond flour pizza crust
- Coconut flour pizza crust
These taste good! My blueberries were organic but not local or in season hahaha so they were on the sour side. But the muffin part tastes good! I smoothed the tops a little since it’s not a runny batter. And after I started filling them I realized they make 9 JUMBO muffins! Better than 9 regular sized ones LOL
Mine did not form a rounded top like traditional muffins. The ones in the picture on organic and thrifty (and above) did have a rounded top. Mine were kind of flat. They still tasted great. But I would like them to look more appealing (for others) next time. Any thoughts?
Thanks!
soo.. what’s the deal woth honey?? i’ve heard so many mixed things.. like that you can’t heat it up, and yet in the GAPS diet, that’s the only sweetener that she says we can use….
No Grain Blueberry Muffins:
Hello Sarah,
I am unable to get on organicthrifty.com
Says it reached it’s bandwith and has been like this for a few days. I never wrote down the recipe 🙂 Any chance you can post it on your site or email it to me?
Thank you!
~Lisa
DId you get the recipe? Thanks!
Kate