Gluten Free Blueberry Muffins


Makes: 6-8 regular muffins


Prep time: 10 minutes 


Cook time: 20 minutes


HERE is the printable recipe






  • 3 eggs

  • ½ C whole milk Greek yogurt

  • 1/8 C organic raw honey

  • 1/3 C coconut oil, melted

  • 1 Tbsp vanilla extract

  • ½ C Almond flour

  • ¼ tsp salt

  • ¼ tsp baking soda

  • 1 C blueberries, fresh or frozen

  • 1 Tbsp cinnamon

  • 2 Tbsp ground flax seed

  • 2 Tbsp chia seeds 



  1. Preheat oven to 350F and line muffin tin. 

  2. Combine eggs, yogurt, coconut oil, honey, and vanilla until well blinded

  3. Mix in almond flour, salt, baking soda, cinnamon, flax seed and chia seeds until well blinded. 

  4. Fold in blueberries. 

  5. Pour mixture into lined muffin tins. 

  6. Bake for 20-25 minutes until tops are golden


Note: You can substitute coconut flour for the almond flour. 


Nutritional Value Per Muffin

237 Calories     16.6g Fat 17.4g Total carbs     4g Fiber 13.5g Net carbs 5.5g Protein


About the Author: Nicole Brooker earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health and disease prevention. She is currently earning clinical hours toward the Certified Nutrition Specialist (CNS) credential under Kim Ross's supervision.


Please reload

The Blog Spot

Featured Posts

My Top 6 Foods for Cancer Prevention

November 11, 2019

Please reload

Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon

Kim Ross, DCN(c), MS, CNS, CDN, LDN, IFMCP

315-359-4142  |  941-234-0064

Serving Central NY, the Mohawk Valley,

New York State, SW Florida, and various locations across the U.S. 

IFM Certification seal.jpg
  • LinkedIn - White Circle
  • YouTube - White Circle
  • Facebook - White Circle