Easy Gluten Free Blueberry Muffins

I’ve been working on another muffin recipe, and I think I finally got it :-) These are super simple little guys, that would probably work with any fruit inside, but I’ve been making them with defrosted blueberries. Enjoy!

Easy Gluten Free Blueberry Muffins

Add to bowl:
4 eggs
1/4 cup butter, ghee or palm shortening (as tolerated)
1/4 cup honey
Beat with mixer.
1/3 cup arrowroot flour
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
Beat again.
Let it rest for about 5 minutes.
1.5 cups of defrosted blueberries
Fold blueberries into batter.
Fill unbleached muffin cups almost full.
Bake at 350 for about 24 minutes.
Makes about 9 muffins.
♥, Kelly


  1. says

    These sound great! Love the use of tapioca flour; it’s such a great starch. YUM! I bought frozen blackberries yesterday, I should try mixing up the berries.

  2. says

    Yum. You are just the cat’s meow. These look great! What is your trick with the blueberries? Whenever I use frozen blueberries, they bleed into the batter and turn it purple!

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