Almond Flour Blueberry Muffins
User Reviews
5.0
225 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12
-
Calories
181 kcal
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Course
Bread
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Cuisine
North American
Almond Flour Blueberry Muffins
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Almond flour blueberry muffins are a delicious and healthy alternative to traditional muffins. These gluten-free, low-carb treats are quick and easy to make with just one bowl.
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Ingredients
- 2 cups almond flour fine ground
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs large
- ¼ cup butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries or fresh
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
Equipments used:
Notes
- Room temperature: For best results in baking, eggs should be at room temperature. If you don't remember to pull the eggs from the fridge ahead of time, submerge them in a bowl of warm (not hot) water for 5 minutes.
- Frozen blueberries: If you're using frozen blueberries, don't thaw them. They are easier to mix into the batter without turning it blue, when frozen.
- Don't over mix: Mix the wet ingredients into the dry ingredients quickly, using a few strokes until just combined. Overmixing can cause tough, unevenly baked muffins.
- Batter: The muffin batter will be thick, so you shouldn't have any problems with blueberries sinking to the bottom.
- Grease the muffin pan: You can use paper liners, but the muffins will still stick to the liners.
- Storage: Keep the muffins in an airtight container in the fridge for 2-3 days.
- To Freeze: Freeze these almond flour muffins individually on a tray until firm, then pack them into a freezer bag or container. Freeze for up to 3 months. Thaw the muffins in the fridge, uncovered. If you like warm muffins, heat them in the microwave.
Nutrition Information
Show Details
Serving
1g
Calories
181kcal
(9%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
225 reviews
Excellent
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