Gluten-free Blueberry Muffins

by Judy Griffin on January 26, 2014

So far this has been a Fresh Start hit.

So far this has been a Fresh Start hit.

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  • 1 tsp extra virgin coconut oil
  • 1 cup almond meal
  • 2 tsp Baking Powder (aluminum free)
  • 2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1 Tbsp unsweetened applesauce
  • 1 1/2 Tbsp Raw Honey
  • 1 Tbsp Pure Vanilla Extract
  • 1 cup frozen blueberries


  1. Preheat oven to 350F. Line a 12-cup nonstick muffin pan with baking cups and lightly grease the cups with the coconut oil.
  2. Stir together the almond meal, baking powder, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk together the eggs, applesauce, honey and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix well. Once the batter is smooth fold in the blueberries.
  5. Use a lightly greased 4-ounce ice scream scoop to divide the batter the batter evenly among the 12 muffin cups. Give the pan a few gentle taps to remove any air bubbles that may be trapped in the batter.
  6. Bake for 25-30 minutes. The muffins are cooked if a toothpick comes out clean when inserted into the center of a muffin. Cool the muffins on a wire rack for 10 minutes before serving.
  7. Store leftovers in the fridge for 3 days or 6 months in the freezer.

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