COOKING VIDEO: Blueberry Muffins (Grain Free, Dairy Free, Sugar Free)

Day 10 of the Coronavirus Shelter At Home, and I’m delving into comfort foods. I filmed this video last year but somehow never posted it. I think I psychically knew that we’d need it during this time of hunkering down, protecting the herd, and flattening the curve.

Are you guys keeping it NSNG while at home? Have you watched Fat: A Documentary on Amazon Prime yet? Are you using Eat Happy and Eat Happy Too to inspire your meals instead of getting takeout? I hope you answered a resounding YES to all of these questions. Quarantines are so much better when you feel good physically. And do I need to go on and on about the immune-boosting benefits of cutting processed sugars and grains out of one’s diet?

These Blueberry Muffins are fun to make with the kids, delicious, and I promise you, you won’t miss the sweetener. However, I gave an option for sweetener if you insist on using it. You should have most of these ingredients on-hand, and if you don’t have frozen wild blueberries, I highly recommend grabbing a giant bag of them on your next trip for essentials.

Download full recipe here: Blueberry Muffins (Grain Free) from Eat Happy Too by Anna Vocino

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Grain Free Blueberry Muffins

Course Breakfast, Sweets/Desserts
Cuisine Low Carb, NSNG, Paleo, Vegetarian
Servings 6 Muffins


  • 1/3 cup frozen wild blueberries, thawed
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons coconut nectar or honey (optional)
  • 1 teaspoon vanilla
  • 2 tablespoons almond milk
  • 1/2 teaspoon apple cider vinegar
  • Coconut oil spray to grease the muffin pan


  • Preheat oven to 350°. Rinse blueberries, let drain in a colander while you prepare the muffin batter.
  • In a large mixing bowl, whisk together almond flour, baking soda, cinnamon, and salt. Add eggs, coconut nectar, vanilla, almond milk, and apple cider vinegar and gently mix with a fork until a thick batter forms. Gently fold in blueberries. Grease muffin pan with coconut spray and spoon in batter, evenly filling each cup. Bake muffins for 20 minutes, remove from oven and let cool 10-15 minutes then serve.
Keyword celiac, dairy free
Tried this recipe?Let us know how it was!



  • I’m just wondering if I can substitute the almond flour for macadamia nut flour? I have a sensitivity to almonds.

    • Try it and post your results here. I don’t work with macadamia nuts or macadamia flour b/c I have an anaphylactic response to them!

  • Hey Anna.

    Love the video.

    I noticed that in the book recipe you listed in the ingredients 2 tablespoons of almond milk — but you did not use that here … ?

    • it’s to make the batter wet, so you can use 1 or 2 tablespoons of almond milk (or any milk or heavy whipping cream), and it will still turn out great!

  • Jennifer Thomas / Reply

    This recipe was awesome. Loved and thanks for sharing it.

  • I missed the train when everyone was making this in the spring. I tried it today, ahhhmazing. Thanks for your recipes.

  • Marla Brewer / Reply

    SO SO delicious!!!! I was skeptical as I am a hard core breadie and this was really good. It will definitely make doing this NSNG meal plan a lot more manageable knowing I can still get a muffin when I need one.

    • couldn’t agree more! Thanks for stopping by!

    • Hi! Can’t wait to make these. If i
      I use a small toaster oven to bake, should i adjust the temp?

      • Hey Marla! I think if you cook in a smaller convection/toaster/air fryer, you can lower the cook time but I’d leave the temp the same. Check them after 12-15 mins, then pop them back in 5 mins at a time until they’re done with the toothpick test!

  • Sheila Arnold / Reply

    Hello, do you have any suggestions for high altitude adjustments? I live at 5040 in Colorado.

    • Hi Sheila-
      I’ve not baked at high altitudes with grain free recipes, so I’ve turned your very good question over to Producer Megan and her expert baker mother, who both hail from Colorado and will give us some tips post haste.
      Thank you, this will be a blog post shortly!

  • Rachel / Reply

    The kids beg me to make the muffins. As long as we have blueberries in the freezer weather it’s the farm grown or wild I have no excuse not to make them.
    FYI wild berries are more nutritional than farm rased. Don’t ask me why. It probably had to do with the bears dumping on the plants in Alaska…

  • My first try at a grain free bread. very easy to do, I tried them without the added honey/sweetener. good flavor, good texture. I think I would like a little more spice and just a bit more sweet flavor, but I have not gone completely sugar/grain free yet and I do wonder how my palate will change over time as I continue on the keto plan. Excited to try them again.

  • Jhoanna / Reply

    I made this today. My kids and hubby have been craving something sweet so why not I used coconut sugar. It was a hit!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sift Through Topics
More Recipes from Anna!
Subscribe to updates, new recipes, and guidance from Anna and receive “31 Days of Eat Happy” FREE…complete with recipes from Anna’s cookbooks. No spam ever…just the good stuff!