One of the hardest parts about eating healthy for me is avoiding pastries. A daily visit to the coffee shop is inevitable for me and often turns into the most challenging time of my day. “Did you want a scone with your coffee or muffin?” Do, I? Heck yes! Should I? Heck no. Have you seen the nutrition on an average blueberry muffin or scone? Three words – not. worth. it.

On average, average people, it’s got 450 calories, which is nearly double the calories in a chocolate frosted donut. I don’t know about you, but I would rather have two donuts for that many calories. Moreover, most of those calories are derived from carbohydrates found in white flour and sugar. Less than 3 percent of the carbs come from fiber – and when it comes to carbs, you want them coming from fiber.

Giving up pastries may work for most days, but sometimes I just want and need a blueberry muffin. Its on those days that I turn to this amazing recipe. It’s easy, quick, and satisfies my pastry cravings without the guilt.


-2 1/2 cups Almond Flour (use store-bought, it has the best consistency – Bob’s Red Mill makes a great one that’s on Amazon)

  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt (fine, not the chunky kind)
  • 3 large whole eggs
  • 2 tbsp coconut oil, softened (leave it out by a sunny window to help soften)
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup unsweetened pumpkin puree
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon pure maple syrup (not Mrs. Butterworths, but the real deal)
  • 6 ounces fresh blueberries
  • 12 cupcake liners or holders
  • 1 cupcake or muffin pan


  1. Preheat your oven to 350 degrees (fahrenheit just in case you were wondering)
  2. Line cupcake pan with the liners
  3. Combine the almond flour, baking soda, and salt in a large bowl, mixing well.
  4. Combine the coconut oil, eggs, pumpkin, vanilla, vinegar, and maple syrup in a separate smaller bowl, mixing well.
  5. Pour the coconut oil mixture into the dry ingredients and mix well until the batter appears uniform in consistency.
  6. Stir the blueberries into the batter.
  7. Using two tablespoons, drop the batter into the cupcake holders, filling them evenly.
  8. Bake at 350 degrees for 14-18 minutes (baking times will vary, I usually bake for 18 minutes, but start checking at 14 minutes).
  9. You will know when the muffins are done when a toothpick comes out of the center muffin cleanly.
  10. Remove the pan from the oven and let the muffins cool in the pan for 30 minutes on a cooling rack.