Gluten-Free Blueberry Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - almond flour
  • 1/4 cups - sugar
  • 1 teaspoons - baking soda
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - ground cinnamon
  • 2 - large eggs
  • 2 tablespoons - extra-virgin olive oil
  • 1 teaspoons - vanilla extract
  • 2 tablespoons - plain yogurt
  • 1 cups - blueberries
  • Directions:

    Preheat oven to 425 degrees F.

    Grease 8 cups of a standard muffin pan with a little extra-virgin olive oil or cooking spray or use muffin liners.

    In a large bowl, stir together the flour, sugar, baking soda, salt, and cinnamon.

    In a small bowl, combine the eggs, olive oil, vanilla extract, and yogurt.

    Then stir wet ingredients into dry ingredients. Use a rubber spatula to carefully fold blueberries into the batter.

    Spoon batter into muffin pan, filling each cup to just below the brim.

    Bake 5 minutes, then decrease heat to 350 degrees F and continue to cook until tops of muffins are lightly golden and dry to the touch, about 15-20 minutes more.

    Transfer muffins to a rack to cool.

    Brief Description

    Blueberry muffins made with almond flour and olive oil.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 20 min


    Wall Street Journal - Nancy Harmon Jenkins

    Posted By:


    Posted On:

    May 17, 2015

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