Blueberry Muffins

Yield: 10 servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes


  • 2½ cups almond flour
  • 1 tablespoon coconut flour
  • ½ teaspoon baking soda
  • 2 tablespoons ground cinnamon, divided
  • Salt, to taste
  • 2 organic eggs
  • ¼ cup coconut milk
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 1 tablespoon organic vanilla extract
  • 1 cup fresh blueberries


  1. Preheat the oven to 350 degrees F. Grease 10 cups of a large muffin tin.
  2. In a large bowl, mix together flours, baking soda, 1 tablespoon of cinnamon and salt.
  3. In another bowl, add eggs, milk, oil, maple syrup and vanilla and beat until well combined.
  4. Add egg mixture into flour mixture and mix until well combined.
  5. Fold in blueberries.
  6. Place the mixture into prepared muffin cups evenly.
  7. Sprinkle with remaining cinnamon evenly.
  8. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.

Nutritional Information per Serving:

Calories: 280
Fat: 21.2g
Saturated Fat: 7.3g
Sodium: 103mg
Carbohydrates: 15.6g
Dietary Fiber: 4.5g
Sugar: 6.6g
Protein: 7.5g