Last weekend I went to a positively beautiful organic blueberry farm to pick enough blueberries to last me through until next year. They freeze well and are ready to make into simple jams or add to fruit salads or yogurt.

I love how easy this wonderfully nutrient dense, delicious source of vitamins C and K, manganese & fiber which help promote healthy bones! They also potentially help manage blood sugar and lower blood pressure.

These muffins will have a heartier texture than traditional white flour based muffins, but I enjoy the texture of almond flour and love that these treats are not overly sweet and let the blueberries shine through!


  • 2 Tablespoons ground Flax Seed
  • 6 Tablespoons Water
  • 2 Cups Almond flour
  • ¼ Cup Maple Syrup
  • ½ Teaspoon Baking Soda
  • 1 ½ Tablespoons Apple Cider Vinegar
  • ½ Teaspoon Sea Salt
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Tablespoon Olive Oil
  • 1 Cup Blueberries


  1. Stir Flax Seed and Water together in a small bowl. Allow to rest for 5 minutes.
  2. Preheat oven to 350 degrees
  3. Prepare muffin pan with muffin liners or grease.
  4. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
  5. Fold in blueberries.
  6. Spoon batter evenly into the muffin pan, filling them almost full. It is a thick batter.
  7. Bake for 25 minutes