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Blueberry Muffins


Blueberry Muffins

  • Author: Tammie Duggar
  • Cook Time: 20
  • Total Time: 20 minutes
  • Yield: 12-18 Muffins 1x



¾ cup brown rice flour

½ cup millet flour*

¼ cup buckwheat flour*

½ cup almond meal

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

¾ cup unsweetened applesauce

1 egg

1 tsp. vanilla

1/3 cup raw honey

¼ cup pure maple syrup

2 Tbsp. coconut oil, softened

1 cup blueberries

Zest of 1 lemon

¼ cup sliced almonds, sprinkle on top of muffins before baking.


Preheat oven to 350° Prepare muffin tins with paper liners.

In a mixing bowl stir the dry ingredients and spices together. Add in the applesauce, egg, vanilla, honey, maple syrup and coconut oil. Stir together until just combined.

Fold in blueberries and lemon zest. Pour into prepared muffin tins, sprinkle with almonds and bake 18-20 minutes.

Makes approx. 12-18 muffins.



*Gluten free flours include:

Oat flour, millet flour, buckwheat flour, quinoa flour. These can all be ground from the whole grain using a coffee grinder for the amount needed to make the recipe.


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