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!

As always, be creative! You can use the base of this recipe and change the fruits and nuts. Tag me at @Dan_Churchill on IG, so I can see your wonderful creations. Let’s get baking!


  • 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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