36 Comments

  1. 400 degrees us way too high to bake these. Mine were burnt by 18 minutes. I should have checked. So disappointed! I did try one of the bottoms of the burnt ones and it did have good flavor but what a waste of ingredients 🙁

    1. I am soo sorry to hear that, did you use the middle rack? I Hope you try the recipe again with lower heat. I will add this information to the post so that others can be careful. Thanks a lot for leaving a comment and sorry again.

      1. I’m back again 🙂 350 worked much better for me! I have another question, mine don’t rise or look like yours. I know it says Baking soda in the recipe but do you add baking powder also to get yours to rise so nicely like in the pics? Thanks!

        1. hey Emily, nice to hear from you again and soo sorry for the late reply, no I do not add baking soda but do add in 1 teaspoon and see if it comes out better for you. With that being said, try to get all your ingredients to room temperature before mixing, this helps the batter trap air which makes the muffins expand. Also, don’t overmix the batter, it can make your muffins come out flatter. Hope this helps and let me know how it comes out.

        2. The recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda and if either are expired you won’t get a rise.

  2. Can you use 1:1 gluten free flour? Oat milk or regular milk? Alao doesthe maple syrup, just a question, have to be pure? Asking for a slight modificaton for the kiddos.

    1. Hey, I am soo sorry for the late reply, yes you can use the gluten free flour and oat or regular milk but if you want to keep it low calorie, choose low fat milk. The maple syrup doesn’t have to be pure although its better but as long as you aren’t adding a lot of it, it should be okay.

  3. Good morning…can these muffins be frozen as well if I make a HUGE batch? If so how would you recommend wrapping/storing them for freezer stay?

    Thanks,
    Kim

    1. Hi Kim, thanks for asking this question, it actually reminded me to go back and edit the post. There are 3 ways to store leftover or large batches of homemade muffins. 1. You can keep it at room temperature on your kitchen counter in an airtight container for up to 4 days. Just make sure your muffins are completely cooled and line your container with a paper towel before you do.

      2. You can freeze your muffins for up to 3 months. Just wrap each muffin in aluminum foil or place them in a single layer in a freezer bag.

      3. Lastly, try your best not to keep muffins in the fridge but if your muffins contain ingredients like cheese or meat, you can keep them there for up to 6 days.

  4. And what would the time for baking be if you wanted to make a blueberry loaf instead of muffins?

    Thanks,
    Kim

    1. Since you’re only changing pan size for the loaf, you will use the same temperature which is 350F

  5. Do you thaw the blueberries if frozen? Might be a silly question.

    1. Hi Carrie, no, that’s an excellent question, in fact, I am going to update the post with that information right now! Yes you should thaw the blueberries if frozen or else the ice crystals are going to make them mushy. I just found out from someone who tried it with frozen blueberries. Thanks for reading and leaving a comment.

  6. I tried making with frozen berries and I wouldn’t do that again. They became too mushy because of the ice crystals on the fruit and I used mixed berries which were raspberries, blueberries and blackberries. I think raspberries added to the mushiness. The muffins do have good flavor though. I’m going to try making with cacao chips instead of fruit, and let’s see what happens.

    1. I am soo sorry to hear that and grateful for your feedback. I will share your findings right now in the post so others wont make the same mistake. Thanks and again Iam so sorry.

  7. WOW! What a mess! My muffin’s totally were ruined ???? I used walnut flour instead of almond and didn’t think it would wreck the recipe but it did!! They were burnt looking on the outside, didn’t rise at all & raw inside! I have a thermometer in the oven so the temperature was accurate. The only change was the walnut flour. Your thoughts????

    1. Mine were a mess too!! And I used gf organic almond flour. But I’ve made them twice and they do not look like hers ☹️ they still taste good. But I’ve done something wrong. Mine look burnt/brown, sink in the middle and gooey on the inside. I’m going to try again with all ingredients room temp. Maybe that will fix it?

      1. Mine were exactly like yours! Even with room temp ingredients and fresh baking powder and soda. And they stuck in the pan. Oh well.

        1. Hey Georgia, did you add any other frozen fruit or more blueberries than the recipe called for? If so, frozen fruits add more liquid to muffins, therefore, letting your fruits thaw completely is the best way to prevent your outcome. Didnt you use muffin cups? Why did they stick to the bottom? Thats strange, I use this exact recipe all the time and that hasnt happened to me yet.

  8. Can’t wait to try these!
    Also for anyone battling any sort of inflammation, if you like coffee, try going without it for one week and see how your body responds. My hands were awful at one point. So painful and developing bumps at the joint. I gave up coffee and the pain and swelling went away. I will occasionally enjoy a cup, and that keeps the swelling at bay. Too much sugar is also culprit which also includes white flour.
    Happy baking, everyone!!

    1. Thanks so much for the comment and tips

  9. I made these as mini muffins and they were great!I’m trying not to eat them all! Baked at 350 degrees like you said. I have a convection oven so don’t have problems with having to use certain levels in the oven and I have to adjust my oven 30 degrees lower than stated temp. Thank you!

    1. Oh, thank you soo much Donna for such a positive review. I am soo glad you tried and liked the recipe. thank you soo much and have a wonderful weekend.

  10. It would be more convenient if there was an easy print recipe button.

    1. Hello, I will add a print button, thanks for the tip.

  11. I made two batches this morning with fresh picked blueberries . I did not read all of the tips before baking, so all of my ingredients were not at room temperature. That might make a difference on the rise. Mine came out darker and flatter than the pictures , however they are delicious. My 22 year old son grabbed a few on his way out the door this morning and said he really liked them. I will definitely try these again and follow all of the tips. Using paper towels to line the containers is a very good idea so the bottoms of the muffins do not get too soggy.

    1. I am soo sorry for the late reply and really glad you tried the recipe and took the time to leave a comment. The picture contain a lot of lighting so yes, the real ones will come out darker in color. I hope you have an amazing weekend and hope your next batch comes out much better.

  12. Made these this morning. I added a bit of ground flax to top of my 2 cups of almond flour. I used melted butter instead of coconut oil. I used 1/4 unsweetened apples sauce to top off my 1/3 maple syrup. They came out perfect!!!!!!! Total yum! Will make again soon!!

  13. Made these this morning. I added a bit of ground flax to top of my 2 cups of almond flour. I used melted butter instead of coconut oil. I used 1/4 unsweetened apple sauce to top off my 1/3 maple syrup. They came out perfect!!!!!!! Total yum! Will make again soon!!

    1. All the right ingredients for inflammation too! I will definitely try your version and so glad you liked the recipe. Also, thanks for leaving a positive review, it really helps. Have a great weekend.

  14. I made this pretty close to recommended ingredients and because I thought the cooking time was too long decided to check at 20 min and they were done. Baked at 350 Used 1 C WW flour and 1 C almond flour and butter instead of coconut oil They were perfect

    1. Hi Ginny, I’m so glad you tried the recipe, I’ll make sure to add your experience into the post cause I’ve been having some burnt outcomes from my readers. When it comes to baking, stoves, pans, and ingredients plays major roles in the outcome so I get a lot of mixed reviews even though mine always comes out perfect. Thanks so much for leaving a positive review.

  15. These muffins are not sweet at all. I followed your recipe..
    I turned them upside down immediately after taking them out of the oven and cover with a towel. The berries went to the bottom making them a bit soggy.

    1. Hi Mildred, I’m so sorry your muffins didn’t turn out great, also they are not supposed to be sweet because we didn’t add in sugar. Did you use frozen or fresh berries?

  16. Muffins came out good! They are a tad oily which im unsure why. I had a similar outcome to someone else- tops looked dark brown. Werent burnt and they rose but took them out 4 minutes early (they were cooked through). Very light and fluffy just wish they werent oily- maybe the 3 egg and oil combination is too much?

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