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Gluten Free Almond Blueberry Muffins

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by Amy B (subscribe)
Amy Basha is a senior award winning Weekend Notes writer with close to 60,000 article views. She is passionate about life and loves to write about the many amazing experiences in our world.
Published October 24th 2012
Delicious gluten free snacks
Everyone has heard of gluten free food these days. People are becoming more and more aware of gluten intolerance and that's a very good thing as gluten intolerance can cause fatigue, illness and allergies that go undiagnosed.

Being gluten intolerant myself, I know life can feel pretty frustrating at times. No, I can't eat that delicious piece of birthday cake a colleague offers me, or eat a quick plate of pasta at lunch. I always have to take time to prepare my meals and if I'm eating out make sure to ask if the sauces have gluten in them.

I think what I've missed the most is muffins. Delicious mouth watering blueberry muffins are something I always indulged in before I was diagnosed with gluten intolerance.

I've come up with a gluten free recipe for almond blueberry muffins that are so divine and easy to make that even if you aren't gluten free you'll want to make these.

You need to start with almond flour which you can find at your local grocery store or natural foods store. I buy a large bag of almond flour at About Life in Rozelle. Almond flour is a healthy substitute for wheat flour; using almond flour is like eating whole almonds which are good for lowering cholesterol.

Ingredients for the best gluten free muffins ever

Ingredients: (makes 6 large muffins)

Preheat the oven to 190C (375F)

2 1/2 cups almond meal
1/2 cup of frozen blueberries
1/4 cup natural yogurt
1/2 cup honey (to taste, I use less because I don't like it too sweet)
1/2 teaspoon baking soda
1/8 teaspoon of salt
3 eggs


1. Grease muffin tins with stick of butter.

2. Place the almond meal in a bowl.

3. Mix in the eggs and honey stirring thoroughly.

4. Add the yogurt, baking soda and salt to bring to a muffin batter consistency. (Can mix by hand or with a blender)

5. Stir in the frozen blueberries until they are coated with the batter.

6. Spoon the batter into the muffin tins filling it to the top.

7. Bake at 190 C (375 F) for about 15-20 minutes or until muffins spring back when pressed.

8. Let cool before taking out of muffin tin. Store in an airtight container to enjoy for breakfast or a snack for 2-3 days.

Almond blueberry muffins fresh out of the oven

The delicious smell of blueberry muffins will permeate your kitchen and you are left with a healthy gluten free snack you can enjoy without guilt. My husband approves every time I make them.

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Why? Gluten free is good for you
When: At home
Cost: Affordable
Your Comment
Thanks for that lovely recipe Amy Im going to substitute the blueberries with the mulberries off my tree.
What i do every year when the tree is loaded (like now) I pick as much as I can then cook it up with sugar for a few hours till think and syrupy then I strain, bottle and refridgerate This think syrup juice is used like a cordial. My grandson just loves it ...most members of our family get a bottle every year.
by tammy (score: 1|20) 2959 days ago
Yum, thanks for this, I'll be making a batch today for sure! Do you have any other easy GF recipes for time poor mums like me?!?!
by Saman (score: 0|3) 2959 days ago
Hi Amy the almond and blue berry muffins sound good but do you have any recipes for GF and Dairy free.Thanks Christine
by sjwic (score: 0|3) 2959 days ago
Sjwic - I was chatting to a Naturopath last night as I have to take my little one off dairy and she suggested a yoghurt that is made from coconuts (brand name coyo) so you could use that instead of the yoghurt as it should give the same consistency with an added hint of coconut - planning on trying it myself this weekend.
by arank (score: 0|3) 2958 days ago
Awesome recipe, do you have more to share?
by Jawil (score: 0|2) 2957 days ago
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