Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

Muffins are the perfect on-the-go breakfast, especially if they contain healthy ingredients like almond flour, blueberries, and Wild Groves Olive oil to fuel your morning. These Gluten-Free Blueberry Muffins are stuffed with fresh blueberries and are not too sweet, making them a great choice to start your day. Check out the link in our bio for the recipe!

Gluten-Free Blueberry Muffins:

Recipe adapted from Beaming Baker 

  • 2 cups gluten free flour (we used 1 cup almond flour and one cup Trader Joe's gluten free flour) 
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons milk of choice 
  • 1 tablespoon fresh lemon juice or apple cider vinegar 
  • 3 tablespoons Kitchen Blend Olive Oil 
  • 1/2 cup brown sugar or coconut sugar 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries


  1. Preheat the oven to 350°F. Line a 6 or 12 cup muffin pan with muffin liners or spray with nonstick spray. 
  2. In a large bowl, combine all the dry ingredients: gluten-free flour, baking soda, baking powder and salt.
  3. In a medium bowl, whisk together all wet ingredients: milk, lemon juice or ACV, olive oil, sugar, and vanilla. Whisk until well incorporated.
  4. Add the wet ingredients to the dry ingredients and whisk until incorporated. Fold in blueberries.
  5. Pour batter evenly into prepared the muffin pan and bake for 22-30 minutes. For bakery-size muffins, bake for around 26 minutes. To check for doneness, insert a toothpick or a knife and if it comes out clean, they're done. 
  6. Cool muffins for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-2 hours before placing in a container to store. 

Product Links:

Kitchen Blend Extra Virgin Olive Oil


Previous post Next post

Leave a comment

Please note, comments must be approved before they are published