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Gluten-Free Blueberry Buckwheat Almond Muffins

Gluten-Free Blueberry Buckwheat Almond Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 Muffins


Dry Ingredients

  • 1 cup buckwheat flour
  • 0.75 cup almond flour
  • 0.5 cup brown rice flour
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 2 tsp ground ginger
  • 1/4 tsp cardamom

Wet Ingredients

  • 4 tbsp maple syrup
  • 4 large eggs
  • 1/2 cup coconut oil
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees F.

  2. Combine all dry ingredients in a bowl.

  3. Whisk wet ingredients together (except blueberries) in a separate bowl.

  4. Mix all dry & wet ingredients together. Add blueberries and fold in.

  5. Portion into 10-12 muffin tins.

  6. Bake for 20-22 minutes.

About Sarah Ferreira

Sarah Ferreira,MS,MPH,RD,CDN,CNSC,IFNCP,CHWC is a Registered Dietitian Nutritionist with complementary certification as an Integrative and Functional Nutrition Certified Practitioner and Certified Health and Wellness Coach. She is the owner of Mindfully Nourished Solutions, where she uses a whole-person, whole-food approach to explore the impact of nutrition on mood and cognition. Her individualized approach integrates an assessment of nutritional, genetic, environmental, and lifestyle factors into a collaborative nutrition care plan using cutting-edge research designed to facilitate meaningful and restorative changes based around client goals and priorities.

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