Gluten Dairy Cane Sugar Free Blueberry Muffins

These Gluten, Dairy, and Cane Sugar-Free Blueberry Muffins are a wholesome twist on a breakfast classic, perfect for those with dietary restrictions or anyone seeking a healthier treat. Made with nutrient-rich almond and coconut flours, naturally sweetened with pure maple syrup, and infused with bursts of juicy, fresh blueberries, these muffins are moist, tender, and irresistibly satisfying. Free from gluten, dairy, and refined sugars, they cater to a wide range of diets while delivering all the indulgent flavor you crave. With a quick prep time of just 15 minutes, these muffins are ideal for busy mornings, afternoon snacks, or even as a guilt-free dessert. Bake up a batch and enjoy the perfect balance of wholesome ingredients and natural sweetness!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 3 Eggs
• 0.33 cup Unsweetened almond milk
• 0.33 cup Maple syrup
• 0.25 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 8 muffin liners, or lightly grease it with coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.

Step 3

In a separate bowl, whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Be careful not to overmix, as this can affect the texture.

Step 5

Gently fold in the fresh blueberries. Be sure to distribute them evenly throughout the batter.

Step 6

Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(748.9g)

Amount per serving	% Daily Value*
Calories	2325.4

Total Fat 175.4g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1520.5mg	0%
Total Carbohydrate 153.3g	0%
Dietary Fiber 36.4g	0%
Total Sugars 95.4g
Protein 67.2g	0%

Vitamin D 152.0IU	0%
Calcium 650.7mg	0%
Iron 12.2mg	0%
Potassium 550.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 10.9%

Carbs: 24.9%