grain free blueberry muffins.

i’ve been doing a lot of experimenting with grain free baking lately, and it’s not so easy friends. there is always the issue of texture, consistency and the inevitable flavor of flours made by flavorful things like coconut and almonds. almond flour mixed with coconut flour gives things a sort of hazelnut-y flavor, which is rad in my book. my advice with this recipe is to do your best to fill the muffin tins or paper cups up to the brim, because grain free flour doesn’t rise very much. these turned out a little more cookie-ish than full on muffins, but they did turn out delicious.


  1. 2 cups almond flour
  2. 3/4 cups coconut flour
  3. 1 teaspoon salt
  4. 6 eggs
  5. 3/4 teaspoon vanilla extract
  6. 1/4 cup maple syrup
  7. 1/2 cup blueberries
  8. 1 tablespoon water


  1. pre-heat oven to 350
  2. in a large bowl combine the coconut & almond flours with the salt & mix together
  3. in a separate bowl whisk the eggs, vanilla & maple syrup together
  4. add the wet ingredients to the dry ingredients and mix
  5. add in the blueberries & the water (batter will be thick)
  6. spoon batter into greased/paper lined muffin tin
  7. bake at 350 for 40 minutes

the end.


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