Recipe: Blueberry Muffins | Grain-Free

Oct 22, 2021

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Last updated on January 31st, 2023 at 03:21 pm

I have never really loved any form of store-bought blueberry muffins.  They always tasted super moist with the chemical aftertaste of something that doesn’t resemble deliciously real blueberries – so I always just avoided it.

Then one day I had an abundance of blueberries and decided well let’s see what a blueberry muffin actually using blueberries taste like (for the record most store-bought muffins don’t even contain blueberries.)

The end result was amazing – I have been converted to loving homemade blueberry muffins. They have the perfect texture and taste.

Recipe Blueberry Muffins Grain-Free

Our favorite way to devour these blueberry muffins is sliced with a generous pat of grass-fed butter and a drizzle of raw honey.

Happy eating.

Blueberry Muffins {Grain-Free}

The most simple, yet delicious homemade blueberry muffins, using real ingredients!

For the streusel: {optional}

  • ¼ cup maple sugar
  • 3 tbsp grass-fed butter, softened
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cardamon
  • 1 tsp coconut flour

For the batter:

  • ½ cup cultured sour cream
  • ½ tbsp lemon juice
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tbsp grain-free baking powder
  • 1 tsp baking soda
  • 1 tsp gelatin, grass-fed + unflavored
  • ½ tsp sea salt
  • ½ cup maple sugar
  • ½ tsp almond extract
  • 2 large eggs, lightly whisked together
  • 6 tbsp grass-fed butter, melted + cooled
  • 1 pint fresh blueberries (d)
  1. Preheat the oven to 350°F and line a muffin pan with muffin cups.

To make the streusel:

  1. In a small bowl combine the maple sugar, softened butter, cinnamon, cardamom, and coconut flour until a thick paste forms.

To make the batter:

  1. In a large mixing bowl cream together the eggs, maple sugar, sour cream, almond extract, lemon juice, and cooled butter until combined

  2. In a separate bowl whisk together the almond flour, tapioca flour, coconut flour, sea salt, baking powder, and gelatin.

  3. Pour the dry ingredients into the wet ingredients and give it a quick stir to combine. Gently fold in the blueberries.

  4. Evenly divide the batter between the muffin cups. If you are making the streusel – using your hands, place little bits of the streusel mixture on top of each muffin.

  5.  Bake for 18-20 minutes, or until golden brown on top, and the tester inserted comes out clean.

  6. Cool for 10 minutes on a cooling rack. Slice and enjoy with a pat of pastured butter, and a drizzle of raw honey.

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