These Gluten-Free Blueberry Muffins Don't Skimp On Taste

Who says gluten-free baked goods can’t be perfectly tender and moist? Buttery ghee and delicate almond flour team up for a blueberry muffin that'll have your family and friends begging for more.

Gluten-Free Blueberry Muffins
Adapted by Merce Muse
Makes 12

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
2 organic large eggs
1/4 cup melted ghee
1/3 cup raw honey
1 1/2 tsp Madagascar vanilla extract
1 1/4 cups blueberries, plus a few extra for topping
A handful of pumpkin seeds
Baking cups

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1. Preheat the oven to 350°F and line a muffin pan with baking cups.

2. In a large bowl, whisk together the dry ingredients, breaking up any large clumps of flour.

3. In a medium-sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.

4. Divide the batter between the 12 muffin molds, filling each 3/4 of the way. Sprinkle pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown.

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