Made in one bowl in just 40 minutes, these gluten free blueberry muffins are easy to make and filled with juicy blueberries. Plus, we have rounded up more gluten free muffin recipes for you to try!
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 30 minutes, or until a toothpick comes out clean. They may cook a little faster if you use freeze dried blueberries - check them at 25 minutes.
Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer. If you use freeze dried blueberries they will keep a little better on the counter.