Blueberry Muffins

Blueberry Muffins are one of my favorite breakfast treats, especially with butter.  These taste almost exactly like “normal” blueberry-bran muffins… a great way to initiate yourself into my gluten-free cooking!


  • 6 eggs
  • 2 cups nut flour
  • 1/2 cup extra virgin olive oil
  • 1/3 cup coconut flour
  • 1 tsp. real vanilla extract
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. sifted baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. stevia


  • 1 cup organic blueberries


  1. Combine the wet ingredients in your blender or food processor, and blend for 30 seconds.
  2. Add the nut flour, and blend until emulsified.
  3. In a large mixing bowl, whisk the coconut flour, baking soda, salt, and stevia powder together.
  4. Fold the wet mixture and the dry mixture together in the bowl.  Fold in the blueberries.  The batter will be very thick.
  5. Pre-heat the oven to 350 F.
  6. Line a muffin tin with greased muffin cups, and divide the batter into the cups.
  7. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.



2 thoughts on “Blueberry Muffins

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