Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins combine finely ground almond flour with fresh or frozen blueberries for moist, tender muffins that offer a mild nutty flavor. The batter includes eggs, melted butter, maple syrup, and vanilla, binding the ingredients into a thick consistency that holds blueberries evenly. Spiced lightly with cinnamon and balanced with baking soda and salt, these muffins bake to a soft crumb with a slightly golden top. Their texture and subtle sweetness suit breakfast or snacks, especially for those seeking grain-free alternatives.
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
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 181
% 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.