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Almond Blueberry Muffins

A gluten free and paleo blueberry muffin that you don't have to worry about reaching for seconds.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 2708 kcal


  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup blueberries


  1. Preheat oven to 180°C / 350°F
  2. Grease muffin tins with a little bit of coconut oil. Sometimes I like to use paper liners.
  3. In a large mixing bowl whisk flour, hemp seeds, baking soda, salt, and cinnamon.
  4. Melt coconut oil.
  5. Add oil, syrup, eggs and vanilla. Whisk to combine.
  6. Fold in blueberries.
  7. Pour muffin batter into prepared muffin tins. Muffins will rise so leave room at the top!
  8. Bake for 20 minutes or until muffins are set and lightly golden. I like to check them every 5 minutes so they don’t burn.

Recipe Notes

Do not open the oven while these are baking or they may flop!
Freeze in airtight containers or freezer zip lock bags. They will keep for a few months.