Gluten-free Blueberry Muffins
Serves 6


  • 1 egg
  • 1 cup almond flour
  • 2 tablespoons honey
  • 1/2 cup fresh blueberries
  • 1/8 teaspoon baking powder
  • 1/2 cup almond or coconut milk
  • 2 tablespoons melted coconut oil
  • 1 pinch salt


  1. Preheat the oven to 180°C or 350°F and place paper cupcake cups into a cupcake tray .
  2. In a large bowl, mix almond flour, baking powder and salt until combined. In another bowl, mix the egg, coconut milk, coconut oil and honey.
  3. Combine the wet ingredients with the dry ingredients and mix with a spatula until you reach a batter consistency. Then, carefully fold in the blueberries.
  4. Carefully spoon the cupcake mixture into the prepared cupcake cups (approximately half way, so there is enough room for the cupcakes to rise).
  5. Bake for 20-25 minutes or until the tops are golden and spring back when touched.
  6. Once cooked, let the cupcakes cool and then indulge!
  7. Cupcakes can be stored in an air-tight container.

Enjoy x





Olivia Jenkins