Grain Free Blueberry Muffins
Grain Free Blueberry Muffins are and easy and delicious breakfast that can be made ahead for busy mornings. They're also dairy free and naturally sweetened.
Servings: 1 dozen
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Ingredients
- 1 1/4 cups finely ground Almond Flour Honeyville or Anthony's Good's recommended
- 1/2 cup Arrowroot Powder
- 2 tablespoons Coconut Flour
- 1 teaspoon Baking Soda
- 1 cup Blueberries I used fresh
- 1/4 cup Nutiva Shortening measured than melted
- 4 large Eggs Room temperature
- 1/4 cup Honey
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Pure Almond Extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with parchment muffin liners or spray with non-stick spray.
- In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda. Stir in the blueberries to coat with the flour.
- In a medium bowl, whisk together the melted shortening, eggs, honey, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and mix until combined.
- Transfer the batter to the 12 muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool on a wire rack and store in an air-tight container up to two days.
Notes
Ghee or grass-fed butter can also be used if you don't need to follow a dairy free diet.
If you use frozen blueberries, do not thaw them before using and you may need to bake the muffins a couple minutes longer.
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Nutrition Information
Serving: 1g | Calories: 171kcal
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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