Almond Flour Blueberry Muffins
User Reviews
5
Almond Flour Blueberry Muffins
Description
Almond Flour Blueberry Muffins rely on finely ground almond flour complemented by tapioca flour to improve texture and binding. Baking soda provides leavening, while salt balances flavors. The wet ingredients include avocado oil, maple syrup for sweetness, milk of choice, vanilla extract, and apple cider vinegar, which helps with batter rise and lightness. Eggs incorporate structure and moisture.
Blueberries are gently folded into the batter to maintain their integrity, giving bursts of tartness and fruity flavor within the nutty, tender crumb. Optionally, sliced almonds sprinkled on top add a slight crunch and enhance presentation. Baking at 350°F for 18–22 minutes ensures complete cooking without overdrying.
These muffins are suitable for those seeking gluten-free options, combining wholesome ingredients with sweet berries and minimal processed sugar.
They can be kept at room temperature in an airtight container for about three days or refrigerated for up to five days, maintaining freshness.
Ingredients
- 2.75 cups almond flour from blanched almonds, Super Fine
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup see notes, or honey
- 1/4 cup milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 3 egg large
- 1 Blueberry heaping cup, fresh
- almond optional, sliced, handful, for topping
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, vanilla, milk and apple cider vinegar. Add in eggs - whisk until combined.
- Combine batter: Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with extra blueberries and almond slices if you'd like. Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
- Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
Notes
- Store muffins at room temperature in an airtight container for up to 3 days to maintain moisture.
- Refrigerate muffins covered to extend shelf life to 4 or 5 days if longer storage is needed.
- Adjust baking time as needed, testing doneness with a toothpick inserted into the center until it comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 224kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
