These grain free muffins are so delicious! You can’t tell they are grain free and gluten free, either. Perfect for breakfast or a nice little after school treat. The delicious sweetness from the blueberry and pop of flavor from the wild orange is sure to be a crowd pleaser! Both of my little boys loved these. Yes, I shared them… even though I didn’t want to. 😉 

these grain free muffins are so delicious! my little boys love them, too!


Grain Free Wild Orange Blueberry Muffins

Slightly adapted from this recipe:


  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup organic cane sugar or coconut palm sugar
  • 1 1/4 cup blueberries
  • 2 drops wild orange essential oil or 1 tsp pure orange extract
  • Pumpkin seeds and a few extra blueberries for the top


  • Preheat the oven to 350 degrees and line a muffin pan with baking cups.
  • In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.
  • In a medium sized bowl, whisk together the wet ingredients (including wild orange eo), then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.
  • Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown. 

Serve with a nice hot cup of tea or my favorite herbal coffee brew – Teeccino. I love the Dandelion Dark Roast – it’s caffeine free, alkaline and supports liver health.. oh, and it tastes delicious! Like coffee with a chocolate, earthy undertone. 

grain free muffins with my favorite herbal coffee brew #teeccino