Blueberry and Ginger Muffins

Today I wanted to share one of my favorite recipes. Some delicious and moist muffins. I hope you like them ♡.

Make 12

  • 1 ½ cups almond flour
  • 1 ½ cup spelt flour, unleavened
    ½ cup coconut sugar (or acer syrup)
    2 tablespoons shredded coconut
    1 teaspoon ginger powder
    1/2 teaspoon of cardamom
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ cup melted coconut oil (or butter)
    1/3 cup almond (or coconut) milk
    1 teaspoon vanilla paste or extract
    4 eggs, beaten
    2 cups blueberries (can be frozen)


      1. Heat the oven to 180º. Line a muffin pan with paper cupcake liners. Set aside.
      2. In a large bowl, mix together the ground almonds, flour, coconut sugar, shredded coconut, ginger, cardamom, baking powder and baking soda. Mix together and set aside.
      3. In a small bowl, mix together the oil, milk and vanilla. Pour this mixture into the bowl with the flour along with the eggs. Mix together. Add the blueberries and incorporate gently.
      4. Divide the mixture between the prepared pans and bake for 18 to 20 minutes or until cooked.
      5. Remove from oven and let cool slightly before eating.


      If you do not like ginger, do not use it.

      Use another fruit like raspberries, pears, apples, and even bananas.

      If you want to make these muffins gluten-free, swap the flour for more ground almonds or buckwheat.