Legends! When you go to an Australian café, you will most certainly always find an epic muffin there! For example, at Charley St., we have our famous chocolate and banana muffin. So, today, I am bringing to your home one of my favorite muffin recipes, the blueberry muffin. Here, I use coconut oil and pecans for extra nuttiness. Plus, this recipe will please everyone since it is gluten-free!

What is gluten? And what does it mean to be gluten-free? 

First, let;’s start with the basics. What is gluten? Gluten is a family of proteins found in cereals like wheat, rye, barley. This family of proteins usually binds ingredients together when mixed with a liquid. However, some people cannot digest it well. Gluten-free diets are necessary for people with celiac disease or with gluten intolerances. In this recipe, we are replacing all-purpose flour with almond flour. Easy to find in stores, almond flour is my go-to when I feel like diminishing my gluten intake or simply when I want to diversify my diet.

Is almond flour healthier than regular flour, then?

Almond flour is the common alternative to regular flour, especially for people following gluten-free and ketogenic diets. Almond flour is rich in nutrients. Compared to a cup of regular flour, almond flour has almost 4 times fewer carbs and has double the amount of protein. It is also rich in vitamin E, which protects cells against free radical damages. Already impressed by almond flour’s benefits? It is also better than regular flour to regulate your blood sugar since it is low in carbs and high in fibers and fats. However, almond flour has higher amounts of fats than regular flour and is higher in calories. So, what is the main takeaway? If you do not have any diet restrictions, diversify your diet. Switch up regular flour for almond flour from time to time. And if you follow a gluten-free diet, you should give this blueberry muffin recipe a go!


  • 2 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/3 cup olive oil or coconut oil, melted
  • 2 eggs
  • 1 cup plant-based milk
  • 1/4 cup honey
  • 1 cup blueberries, fresh or frozen
  • 1/3 cup pecans, chopped (optional)


  1. Preheat oven to 350F (180C).
  2. In a large bowl, combine your almond flour and baking powder. Create a well in the center for your wet ingredients.
  3. In another bowl, whisk your eggs and mix in your honey, milk, and olive or coconut oil until combined. Pour the wet mixture into the well of the dry mix. Fold it together with a spatula.
  4. Gently stir in your blueberries and pecans.
  5. Grease 8 muffin tins or scrunch up baking paper to form the shape of a muffin mold and pour the batter evenly among the tin. Top the muffins with blueberries.
  6. Bake in the oven for 20-25 minutes or until golden brown, and they lightly spring back to the touch.

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