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Blueberry Muffins

Anti-Inflammatory Blueberry Muffins

Course Breakfast, Dessert, Snack
Servings 12 muffins


  • 2 cups almond flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ¼ cup ghee or coconut oil melted
  • cup honey or pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 ¼ cups blueberries + extra for top


  • Preheat oven to 350°F and line 12 muffin cups with liners.
  • In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
  • In a medium bowl, whisk together the eggs, ghee, honey and vanilla extract.
  • Add the wet ingredients to the large bowl of dry ingredients and combine well. Fold in the blueberries.
  • Pour batter equally into the 12 muffin cups. Sprinkle additional blueberries over the top if desired.
  • Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean.


  • If you do not have muffin cup liners, spray each cup with non-stick cooking spray.
  • For variety, try this recipe with raspberries, blackberries or any other berry you desire.
  • If you like poppy seeds, add 2 tsp poppy seeds to your dry batter mixture.
  • For fluffier muffins, add all ingredients (except the blueberries) to a food processor and blend until smooth, about 30 seconds. Fold in blueberries after batter is completely blended.
Keyword Anti-Inflammatory, Berries, Breakfast, Dessert, Snack