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Grain-free Dairy-free Blueberry Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 -14
Author: Angela Marinelli


  • 2 cups almond flour
  • 1/3 cup tapioca flour plus 1 tsp to dust berries
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 TBS lemon juice
  • 1 1/2 tsp vanilla extract optional
  • 4 TBS melted coconut oil pure olive oil, or canola oil
  • 4 TBS maple syrup raw honey, or agave nectar
  • 4 TBS unsweetened non dairy milk
  • 2 eggs
  • 2 TBS unsweetened applesauce
  • 1/2 - 1 cup fresh or frozen blueberries


  • If you don't eat tapioca flour use 1 TBS coconut flour instead and increase the almond flour to 2 1/4 cups.


Ahead of Time:

  • Preheat oven to 350.
  • Line a 12 count muffin tin with muffin holders.
  • Lightly toss blueberries in 1 tsp tapioca or coconut flour. Make sure berries are dry first. This will help prevent berries from sinking to bottom of muffins.


  • In a medium mixing bowl combine dry ingredients. Stir together by hand with a spatula.
  • In a separate bowl, whisk together egg, oil, sweetener, lemon juice or extract, and non-dairy milk. Pour wet ingredients and applesauce into dry ingredients. Mix well or fold with spatula until combined. Fold in blueberries.


  • Fill each cup 3/4 full. I use an ice cream scoop for consistent sizing and ease of use. Bake in preheated 350 degree oven.
  • Bake 18-20 minutes, until lightly browned and tester comes out clean when inserted.


  • Remove muffins from oven and place on a wire rack. Remove muffins from pan as soon as they are cool enough to remove. Cool on wire rack.


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2016