Blueberry Almond Flour Muffins
User Reviews
4.4
72 reviews
Good
Blueberry Almond Flour Muffins
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Moist, fluffy, delicious grain-free almond flour blueberry muffins with the perfect texture! This simple recipe is lovely for breakfast, snack, or even dessert.
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Ingredients
- 3 eggs
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt*
- 1 ½ cups fresh blueberries
- Zest of 1 lemon optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 8 larger or 10 smaller muffins.
- In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract (wet ingredients).
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder and salt (dry ingredients).
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.
- Toss the blueberries in 1 tablespoon of tapioca flour, then transfer them to the muffin batter and stir well until the berries are well-distributed throughout the batter.
- Pour the muffin batter into the prepared muffin pan, filling the paper liners most of the way up. If you’d like, add extra blueberries on top. Bake muffins on the center rack of the preheated oven for 28 to 35 minutes, or until the muffins test clean and the tops are golden brown.
- If you own an instant read thermometer or meat thermometer you can use it to check the internal temperature of the muffins. Muffins are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit.
Notes
- *If you’re using iodized salt (or regular table salt), use ¼ teaspoon because table salt is saltier than sea salt.
- Allow the muffins to cool to room temperature before peeling off the muffin papers and eating.
- Store muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze leftover muffins in a large zip lock bag or freezer bag for up to 3 months.
Nutrition Information
Show Details
Serving
1Muffin (of 8)
Calories
275kcal
(14%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
70mg
(23%)
Sodium
380mg
(16%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 8Muffins
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1Muffin (of 8) | |
| Calories | 275kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 380mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
72 reviews
Good
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