Gluten-Free Blueberry-Orange Muffins

These gluten-free muffins made with almond and coconut flours get color and flavor from orange juice and orange zest while blueberries keep them nice and moist.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 174 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ cup honey
• 1 cup fresh blueberries
• ¼ teaspoon sea salt
• 1 medium orange, juiced and zested
• ¼ cup pumpkin puree
• 6 tablespoons coconut flour
• 4 eggs, at room temperature
• 1 ¼ cups blanched almond flour
• 2 tablespoons coconut oil, warmed until liquid

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups.

Step 2

Set all ingredients on the counter to bring them to room temperature.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 to 18 muffin cups or line them with paper liners.

Step 4

Combine almond flour, coconut flour, baking soda, and salt in a bowl.

Step 5

Combine eggs, orange zest, and orange juice in a large bowl; whisk to combine. Mix in pumpkin puree, honey, coconut oil, and vanilla extract until well combined. Add flour mixture and mix until just combined. Gently fold in blueberries.

Step 6

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.