Best-Ever Gluten-Free Blueberry Muffins

May 8, 2015
by Merce Muse for Thrive Market
Best-Ever Gluten-Free Blueberry Muffins

Who says gluten-free baked goods can’t be perfectly tender and moist? Buttery ghee and delicate almond flour team up to make a blueberry muffin that will have your family and friends begging for more. 

Gluten-Free Blueberry Muffins

Yield: 12 muffins 
Active Time:


 2 cups almond flour  
 1/2 teaspoon sea salt 
 1/2 teaspoon baking soda 
 1/2 teaspoon ground cardamom 
 1/2 teaspoon ground cinnamon 
 2 organic large eggs 
 1/4 cup melted ghee 
 1/3 cup raw honey 
 1 1/2 teaspoons Madagascar vanilla extract 
 1 1/4 cup blueberries 
 Pumpkin seeds and a few extra blueberries for the top 
 If You Care Baking Cups 

Blueberry muffins

Baking Instructions

 Preheat the oven to 350 degrees and line a muffin pan with baking cups.

In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.

In a medium sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.

Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown. 

Photo credit: Paul Delmont

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This article is related to: Breakfast, Gluten-Free, Paleo, Ghee Recipes, Blueberry Muffins

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