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My review
Gluten-Free Blueberry-Orange Muffins
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Laura Shansey
"These gluten-free muffins are made with almond flour and coconut flour. Orange juice and orange zest add color and flavor, while blueberries provide moisture."
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Ingredients
25 m servings 174Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Set all ingredients on the counter to bring them to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 to 18 muffin cups or line them with paper liners.
- Combine almond flour, coconut flour, baking soda, and salt in a bowl.
- 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.
- Spoon batter into the prepared muffin cups.
- 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.
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Footnotes
- Cook's Note:
- This recipe makes either 12 large muffins or 18 smaller muffins. Cooking time will vary accordingly, larger muffins taking longer to bake.