Wheat Free Blueberry Muffins

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I had mentioned in a previous blog post that I totally stopped eating food that contain wheat a little over a year ago. Just because a person eats wheat free, that doesn’t mean that they no longer can enjoy breads, muffins and cookies. I have learned how to bake using substitutes such as almond flour, coconut flour and crushed flax. In this blog, I will share with you my favorite blueberry muffin recipe. I have talked about batch cooking before and blueberry muffins are one of the staple items that I batch cook and freeze ahead of time so that I have muffins always available when I want one. When I batch cook my blueberry muffins, I bake two dozen at a time. I freeze any muffins that I don’t eat that day. I personally have a foodsaver vacuum sealer and this is what I use to vacuum and seal my muffins to prevent freezer burn. If you don’t have a vacuum sealer, you can easily use small ziplock freezer bags and remove as much of the air as possible out of the bag before freezing the muffin. If you know you are going to eat a muffin the next day, transfer one (or two) frozen muffins into the fridge area the night before and you will have muffins ready to eat the next morning.6 Picture Muffins

Here is the recipe for Blueberry Muffins.


  • 1 cup of unsalted almond butter
  • 3 eggs
  • ½ cup of liquid honey
  • ⅓ cup melted coconut oil
  • 1 cup almond meal
  • ⅓ cup unsweetened shredded coconut
  • 2 tbsp. ground flax seed (flax meal)
  • ½ tsp plus 1/8 tsp baking soda
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • ½ cup blueberries – either fresh or frozen
  • ½ cup chopped walnuts (optional)


  1. Preheat the oven to 350°F. Line a 12 cup muffin tin with 12 paper muffin liners. Parchment paper liners work best.
  2. In a large bowl, combine the almond butter, eggs, honey and coconut oil. I use my Kitchen Aid stand mixer to do all the mixing. This step takes about 2 – 3 minutes.
  3. In a separate bowl, combine the almond meal, shredded coconut, flax meal, baking soda, cream of tartar, salt, cinnamon and nutmeg. Mix all these dry ingredients together well.
  4. Add the dry ingredients into the wet ingredients and stir until they are just combined. If you overmix them, the muffins will end up being tough and they won’t rise properly.
  5. Fold in the blueberries and chopped walnuts, if using.
  6. Spoon the batter into each muffin liner. A spring action ice cream scoop works great during this step. It scoops out just the right amount for each cup.
  7. Bake in the oven for 15-20 minutes or until risen and golden. Do not overcook! You can test if the muffin is ready by using a toothpick. If the toothpick comes out clean, your muffins are ready.

For those that are interested in counting calories, each muffin has 300 calories (220 calories from fat), 4 grams of fiber and 8 grams of protein.

Enjoy your muffin!

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