Almond Flour Blueberry Muffins Recipe
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4.9
69 reviews
Excellent
Almond Flour Blueberry Muffins Recipe
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These easy Gluten Free Almond Flour Blueberry Muffins are moist, sweet, and loaded with blueberries. Made with almond flour, they are a perfect treat for a healthy breakfast or an afternoon snack.
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Ingredients
Dry Ingredients:
- 2 cups almond flour (8.4 oz. )
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- 3 large eggs at room temperature
- ⅔ cup maple syrup
- ¼ cup neutral vegetable oil coconut, walnut, or grapeseed oil would work
- 1/2 teaspoon vanilla extract
For the Blueberry Muffins
- 1 cup fresh or frozen blueberries*
- zest of a lemon
- 3 tablespoons sliced almonds optional
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Instructions
- Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
- In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
- In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.
- Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
- Fold in the blueberries and lemon zest.
- Divide the batter equally in the prepared muffin tin.
- Sprinkle with sliced almonds (if using).
- Bake 32-35 minutes or until muffins turn golden brown.
- Let it cool for 5 minutes and serve while it is still warm.
Notes
- Notes:
- Can I use frozen blueberries to make these muffins? You can use an equal amount of frozen blueberries in place of the fresh ones. There is no need to thaw them.
- Can I swap maple syrup with honey? Yes, you can. Simply use an equal amount of honey. Please be aware that the version made with honey might be slightly sweeter and darker in color (depending on the type of honey you are using.)
- Storage: These blueberry muffins are best the day they are baked, still warm from the oven. You can store them in an airtight container for upto 4 days.
- Freezing Instructions: Fully bring the blueberry muffins to room temperature, place in a freezer-friendly container, and freeze them for upto 3 months.
- To Thaw: There is no need to thaw them as almond flour does not fully freeze. Simply heat them in a low-heat (300 F degree) oven for 10-15 minutes before serving.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
196mg
(8%)
Potassium
103mg
(3%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
219IU
(4%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 196mg | 8% |
| Potassium | 103mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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