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Gluten-Free Blueberry Flax Chia Muffins

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Blueberry Flax Chia Muffins

Gluten-Free Blueberry Flax Chia Muffins


  • 1 cup almond flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup Carrington Farms  Flax Chia blend
  • ¾ cup light brown sugar
  • 2 teaspoons double acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup Carrington Farms Coconut Oil
  • 3 eggs
  • 1/2 milk
  • 1 tablespoon pure vanilla extract
  • 2 cups fresh blueberries (you can also use frozen if fresh aren’t available)


Preheat the oven to 350 degrees and line 12 muffin cups with liners.

In a large bowl using a whisk, combine the dry ingredients (first 10 ingredients). In another bowl, combine the wet (next 4 ingredients). Pour the wet mixture into the dry and stir with a mixer on medium for a minute. Add blueberries and stir gently until mixture is evenly distributed.

Drop the batter into the muffin tins, filling each cup 2/3 of the way. If there is any batter remaining after baking 12 muffins, line more muffin tins and repeat. Bang the pan against the counter to even out the batter. Bake for 25 minutes until golden and cooked through.
Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 25 minutes, until domed and golden brown. Insert a cake tester to make sure the centers are cooked through.