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Loaded Blueberry Muffins

Spring into blueberries

Gluten-free & Paleo

edited 1

Recipe (Makes 10-12)

  • 2 cups washed blueberries
  • 1/2 cup lemon juice
  • 1/2 cup orange juice
  • 3 eggs
  • 3 cups almond flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder


Preheat the oven to 350F. Whisk eggs and coconut sugar. Add the juice, flour, and baking powder. Mix well. Fold in the blueberries, save a few for topping. Mix gently so as to not crush the berries. Transfer to gently greased muffin cups, top with additional berries, and bake for 50 mins.

Cool and enjoy. Stores in the fridge for a week if packed in an airtight container or Ziploc.

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Written by: Nishi Bhonsle

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  • Vanessa

    I loved the gluten free blueberry recipe. I gave some to my Mom and Aunt and they were a hit. Mom especially loved the zing from the lemon juice as it is unexpected. I added a twist to the recipe with crumbled walnuts and coconut sugar on top prior to baking.