Wednesday, February 18, 2015

Almond Blueberry Muffins (Gluten, dairy free with egg free option)

Today is my daughter Amy's birthday. She has food allergies and these muffins were made especially in honor of her. These muffins were a hit with, even those of us who don't have any allergies. This recipe makes 24 mini muffins. Happy Birthday honey. 
  • 2 cup Ground Blanched Almonds (also known as Almond Flour)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon of sea salt
  • 2 Eggs
  • 2 Egg Whites 
  • (to make these without eggs add 1 teaspoon soda to 1/4 cup of applesauce to replace 1 egg. This recipe would then need 1/2 cup. ) optional*
  • 1/4 cup of Maple Syrup
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons oil (I used Coconut Oil)
  • 1 cup Blueberries

  1. Mix all the liquid ingredients into a bowl and whisk together. 
  2. Stir the dry ingredients together in a separate bowl to incorporate the baking soda. 
  3. Add the dry and liquid ingredients together, and mix well.
  4. Fold in the blueberries.
  5. Spray 24 mini muffins tins well with cooking spray.
  6. Fill the tins completely full. 
  7. Bake at 350 for 20-25 minutes. 
  8. Cool in the tins for 5-10 minutes. Loosen the edges carefully and remove from pan to cool completely.
*the photo you I posted it made with the egg version. If you make it with the applesauce version you have to add more almond flour because it changes the consistency. I cant say how much, it depend on how runny the sauce is. Good luck with making it egg free.  


  1. Happy Birthday Amy! (:

  2. is that 1/4 cup of applesauce with baking soda per egg? in other words for the recipe, should I use 1/2 cup applesauce?

  3. That would be 1/4 cup of apple sauce per egg. This recipe would then use 1/2 cup applesauce. Thanks for asking to make it clearer. I amended the recipe.

  4. I will definitely have to try this recipe! Sounds delicious :)

  5. This recipe worked well in a cake pop maker. I cooked them for 5 minutes per batch and it made 3 dozen. They are quite plain so I dusted them with powdered sugar.

  6. I tried the egg free version. T'was a total flop : )
    They came out way too dark and not fully cooked, plus they had to be eaten with a spoon out of the muffin tins b/c they didn't hold together. Do you change the temperature at all with the egg free version?
    T'was my first time attempting a gluten free recipe (and an egg free one as well). Maybe I should have set my sights lower & tried it with the eggs first : ) Guess I've got some work ahead of me if I'm going to make foods that my friends with intolerances/allergies can eat.
    The muffins look delicious in the pictures though!

    1. Oh bother, that is so frustrating when recipes don't turn out and this is not an inexpensive recipe to make. I am so sorry. I thought back as to what could be different and it has to be the type of apple sauce. My sauce was a chunky homemade version and I did have to add a bit more almond flour to get the right consistency. The picture you see here is with eggs and not with apple sauce. I will correct that in the recipe and add a note to it. I hope that if you try them again, try it with the eggs and let me know how they turned out. It is largely a trial and error when learning to bake with different ingredients. I sure know I have had to do many retries. All the best. Your family and friends will thank you for thinking of them.