Gluten Free Blueberry Muffins


> 3 cups (330g) cups almond meal

> 1/4 (1g) tsp salt

> 1/2 tsp (3g) baking soda

> 1 tsp (2g) cinnamon

> 1 tablespoon (12g) chia seeds

> 2 tbsp (45g) honey

> 1/4 cup (50g) melted coconut oil

> 1/2 cup almond milk

> 3 eggs

> 1 cup (150g) fresh blueberries

> 2 tablespoons raw cane sugar

> 1/4 teaspoon cinnamon 


  1. Preheat the oven to 350°F (175°C). Butter or spray the mini muffin pan.
  2. Add the following to the bowl of the Smeg stand mixer equipped with the whisk attachment: almond meal, salt, baking soda, cinnamon and chia seeds. Mix on speed 4 for 10 seconds.
  3. In a separate bowl mix together: honey, coconut oil, almond milk and eggs.
  4. Add the wet ingredients to the bowl of the stand mixer and whisk on speed 4 until just combined, about 10 seconds. Remove the bowl from the stand mixer and mix in the blueberries with a spatula.
  5. In a small bowl, mix together the raw cane sugar and cinnamon.
  6. Fill the greased muffin cups until full. Sprinkle with a little of the cinnamon sugar mixture.
  7. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
  8. Store in an air tight container for up to 5 days or freeze in an airtight container for up to 2-3 months.


Recipe by Italicana Kitchen 

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