Gluten free blueberry muffins

Blueberry muffins are a breakfast staple in most homes.   These gluten free blueberry muffins are glazed with honey and can be made very quickly in the morning in time for brekky.    Add some chopped white or dark chocolate for a little extra indulgence.

Gluten free honey glazed blueberry muffins
Write a review
  1. 2 ½ cups almond flour
  2. 1 cup caster sugar
  3. 2 tsp baking powder
  4. ½ cup vegetable oil
  5. ½ cup milk
  6. 1 egg
  7. 1tsp vanilla extract
  8. 300g fresh or frozen blueberries
  9. warmed honey for glazing
  1. Preheat oven to 180°C and line a 12 hole deep muffin tray with paper cases.
  2. Combine the almond meal, sugar and baking powder in a large mixing bowl.
  3. Make a well in the middle and add the oil, milk, egg and vanilla extract.
  4. With a large spoon or spatula, break the egg yolk then fold the ingredients together until just combined.
  5. Add the blueberries to the mixture and fold through. Do this ever so carefully so the blueberries don't break up. When I use fresh blueberries - I fill the muffin cups with the batter then press a bunch of blueberries into the muffin batter.
  6. Spoon the mixture evenly between the cases, filling each to the top.
  7. Place the tray in the oven and bake for 30-35 minutes or until the tops of the muffins turn golden.
  8. Remove from oven and glaze with warmed honey.
The Sassy Cook

Pros of using Almond meal for your gluten free blueberry muffins:

  • It gives recipes a fluffy texture. But don’t expect a rise like a regular flour containing gluten.
  • It’s high protein. This is because it’s all just, well… nuts!
  • And super nutrient dense. It contains a butt-load of fibre, and nutrients like magnesium, potassium and vitamin E.