Blueberry Muffins (Grain-free and Gluten-Free)

These little cuties are a favorite of my daughters. They love to make them but they love eating them more! Packed with protein, fiber, and healthy fat – a great way to start the day or a little something to tide them over until dinner.

Blueberry Muffin

Ingredients

Cooking spray (coconut oil is preferred)

3 large eggs (preferably from organic, free range chickens)

1 cup almond flour (I like this brand)

½ cup coconut flour

¼ cup tapioca starch/flour

1 tsp baking powder (always shake can or stir before using)

¼ tsp baking soda

¼ tsp salt

½ cup milk + additional amount as needed (I use coconut or almond milk)

¼ cup melted coconut oil or melted butter (preferably from grassfed cows)

½ cup honey

1 tsp vanilla

½ cup wild, organic blueberries (frozen is great, I like wild ones as they tend to be smaller)

Directions

Preheat oven to 350 degrees. Liberally spray muffin tin. (For this photo, I used a mini muffin tin.) Set aside.

Beat eggs in large bowl. Add rest of ingredients to bowl except blueberries and mix well. If mixture is too thick, add additional milk 1 tablespoon at a time until mixture is able to be stirred without too much effort. Batter does not need to be runny like pancake batter, but you have to be able to stir it.

Add blueberries and mix just to combine. Using small ice cream scoop or tablespoon, scoop batter into muffin tin. Openings should be scant below full as muffins will rise and have a rounded top.

Bake at 350 degrees for 15-20 minutes until done. Cool and serve. Can be frozen for 3 months if well-wrapped or kept in fridge for up to a week.

Caitlin Signature

 

 

Caitlin Russell MS, RD, LD

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