Gluten-Free Blueberry Mini Muffins


In New York City they run on what I like to call heavy fuel. I learned this during my time in culinary school. There are only two real times in Manhattan: B.C. and A.C. B.C.—before coffee—the Big Apple is the big grumpy. AC—after coffee—everyone’s happy. Then they fall asleep, because they’ve usually downed their coffee with a massive muffin. But muffins don’t have to do that to you. These mini-muffins are easy on the constitution. The key is they’re made with almond flour, so they’re grain and gluten-free. Many folks can’t tolerate gluten, especially as they get older; it creates inflammation which messes with the gut and digestion. Here I’ve canoodled with almonds, eggs, blueberries, vanilla, and honey to create a pick-me-up in every bite.

Image courtesy of © Leo Gong 

Fairly cheap

Gluten-Free Blueberry Mini Muffins
Preparation time
Cooking time


For 2 Dozen(s)


  • 2 cup(s) almond flour
  • 1/4 cup(s) maple sugar
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) sea salt
  • 2 organic eggs, beaten
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) honey
  • 1/2 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) almond extract
  • 1/2 cup(s) frozen blueberries, preferably wild blueberries

Gluten-Free Blueberry Mini Muffins Directions

  1. Preheat the oven to 375°F. Prepare a 24-cup mini muffin tin by generously oiling each muffin cup, or line each cup with two paper liners to make it easier to remove.
  2. Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free.
  3. Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spat- ula. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, dividing it evenly among them; the batter should come almost to the top of each cup.
  4. Put the muffin tin on a baking sheet and bake for about 15 minutes, until the tops are golden brown and a toothpick comes out clean when inserted in the center.
  5. Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.
  6. Variation: For a blast of antioxidant-rich chocolate, omit the blueberries and, before spooning the batter into the muffin tin, transfer 1/4 cup of the batter to a small bowl. Stir in 2 teaspoons unsweetened cocoa powder, then add 2 tablespoons chopped dark chocolate. Put a heaping teaspoon of the chocolate mixture in the bottom of each muffin cup, then fill the cups with the remaining batter. Bake and cool as directed

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