Almond Flour: I used blanched almond flour in this recipe, but you may also use almond meal if you prefer.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in denser texture. Alternatively, if you want to keep this recipe 100% grain-free, feel free to use tapioca starch (also known as tapioca flour) instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent in this almond flour blueberry muffins recipe, so be sure to include it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Eggs: Eggs help to bind the ingredients in this almond blueberry muffin recipe. I personally have not made this recipe without eggs, so I don’t know how that will turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, or simply want to keep this recipe paleo, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil or vegetable oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.

Water: I used filtered water to add a bit more moisture. You may also use dairy-free milk (such as almond milk, cashew milk, rice milk, tigernut milk, soy milk etc).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t like the taste of vanilla or don’t have it on hand, feel free to leave it out instead.

Blueberries: I like using fresh blueberries when they are in season. However, you may also use frozen blueberries if that’s what you have.

Storing/Freezing: To store, place the cooled almond blueberry muffins in an airtight container and store them in the refrigerator for up to 3 days. To freeze, place the muffins in a freezer-safe container or freezer bag, or wrap them individually in plastic wrap and freeze for up to 2 months. Let the muffins thaw overnight in the refrigerator before warming them up in the oven and eating.