Blueberry Almond Muffin


Celebrate going wheat-free with this delicious Gluten-Free Blueberry Almond Muffin. The PERFECT on the go summer snack!


 2 cups almond flour

2 whole eggs

2 egg whites

¼ cup honey

½ tsp. baking soda

Dash salt

1tsp. vanilla extract

2 tbsp. coconut oil

1 cup fresh blueberries


 Preheat oven to 350 F.

Place all ingredients excluding blueberries into a food processer & blend until smoothie. Fold in blueberries.

Spray muffin pan with olive oil

Evenly scoop batter into muffin tin. I use a mini muffin tin, Mackenzie eats them like cupcakes…lol

Bake for 25min

Remove from oven and place on cooling rack