Grain-Free Favorite Fruit Muffins
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Grain-Free Favorite Fruit Muffins

Cuisine: dairy-free option, Gluten-free, grain-free
Servings: 8 muffins
Author: Reprinted with permission from Everyday Grain-Free Baking


  • 2 1/4 cups blanched almond flour
  • 2 tsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 large eggs
  • 1/3 cup plain whole milk or coconut milk yogurt
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 3/4 cup fresh blueberries


  • Preheat oven to 315°F. Place 8 paper liners in a 12-cup muffin tin; set aside.
  • In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
  • In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  • Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix until well incorporated. Then fold in the blueberries and evenly distribute the batter among the 8 muffin cups.
  • Bake for approximately 22–25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!