Grain-Free Blueberry Muffins


I found this recipe during our grain-free season and it's still a favorite! I haven't made any significant alterations, so I want to give full credit to the original author at Damy Health. Our family eats these so quickly, if I don't make a double batch, they won't last an hour. Whether you're grain-free or not, these delicious muffins deserve a try!


2 Cups Almond Flour
2 Eggs
2 Egg Whites (*To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs)
1/4 Cup Agave (Maple Syrup or Stevia)
1/2 Tsp Baking Soda
1 Tbsp Apple Cider Vinegar
Dash of Salt
1 Tsp Vanilla Extract
2 Tbsp Coconut Oil (or Other Healthy Oil)
1 Cup Blueberries


  1. Pre-heat oven to 350 F.
  2. Place all ingredients excluding blueberries into your food processor and blend until smooth.
  3. Once completely mixed fold in blueberries.
  4. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
  5. Evenly scoop batter into muffin tin.
  6. Bake for 25 minutes.
  7. Remove from oven and place on cooling rack.
  8. Enjoy!
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