Booming blueberry walnut muffins

These muffins taste good and will make you feel good too, Dr. Joey Shulman shows you how to make this lovely grain-free recipe!



  1. Pre-heat oven to 350. Grease a cupcake pan and set aside (12 cups).
  2. In a large mixing bowl, whisk almond flour, salt and baking soda.
  3. Add oil, maple syrup, eggs, vanilla extract and mix until well combined.
  4. Fold in blueberries and walnuts.
  5. Spoon batter evenly into cupcake tins.
  6. Bake for 18-20 minutes.

Remove from the oven and allow to cool for 15 minutes.

Muffins can be frozen in freezer and used as a grab and go snack option or part of a healthy breakfast.