Almond Flour Blueberry Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
181 kcal
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Course
Bread
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Cuisine
North American
Almond Flour Blueberry Muffins
Description
Almond Flour Blueberry Muffins blend almond flour, baking soda, and spices such as cinnamon and salt to create a lightly flavored base. Eggs, melted butter, maple syrup, and vanilla extract add moisture and sweetness, producing a thick batter that supports whole blueberries without sinking. Baking at 350°F, the muffins develop a tender crumb and gentle crust in about 18-20 minutes. Blueberries, whether fresh or frozen, maintain their shape and juiciness within each muffin.
The muffins yield a soft texture with a subtle nuttiness from almond flour complemented by warm cinnamon notes. The use of baking soda ensures proper rise while the butter and maple syrup contribute flavor and moistness. These muffins suit breakfast or an on-the-go snack where a lightly spiced, fruit-studded bread is desired.
To make the muffins, almond flour is mixed with dry leavening and spices, then combined with wet ingredients, followed by folding in blueberries. Baking in a lined or greased muffin tin prevents sticking. Cooling them briefly in the pan before removing helps set their shape.
These muffins can be stored in an airtight container in the refrigerator for a few days or frozen individually for longer storage. When using frozen blueberries, add them frozen to avoid color bleeding and maintain batter consistency. Avoid overmixing to keep the muffins tender.
Ingredients
- 2 cups almond flour fine ground
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 egg large
- ¼ cup butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup blueberries or fresh, frozen
Instructions
- Preheat the oven to 350° Line a 12 cup muffin tin with paper liners, or grease with cooking spray.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.
- Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups.
- Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, before transfering them to a rack to cool completely
Notes
- Use room temperature eggs for better batter consistency; submerge cold eggs in warm water for 5 minutes if needed.
- Add frozen blueberries directly to the batter to prevent color bleeding and sinking.
- Mix wet and dry ingredients briefly to avoid tough muffins; aim for just combined batter.
- Use paper liners or grease muffin cups well, as muffins may stick to liners despite use.
- Store muffins in an airtight container in the refrigerator for up to 3 days.
- Freeze muffins individually on a tray until firm, then transfer to freezer bags for up to 3 months; thaw in the fridge and reheat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 181kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 186mg | 8% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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