Blueberry Almond Flour Muffins
User Reviews
4.4
Blueberry Almond Flour Muffins
Description
This recipe features almond flour paired with tapioca flour to create tender muffins without traditional wheat flour. Eggs, pure maple syrup, and vanilla extract form the wet base, while baking powder provides lift. Fresh blueberries are tossed in tapioca flour to prevent sinking before folding into the batter.
Once baked at 350 degrees Fahrenheit, the muffins develop a golden top with a moist, slightly dense crumb, highlighted by the burst of juicy blueberries. Optional lemon zest can be added to enhance the flavor profile with a bright note.
These muffins are suitable for breakfast or a snack and may be stored in the refrigerator for up to a week or frozen for several months. Cooling completely before removing muffin liners helps preserve structure and texture.
Adjust salt quantity if using iodized or table salt, as they are saltier than sea salt used here. Bake until a tester comes out clean and tops turn golden.
Ingredients
- 3 egg
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract pure
- 2 cups almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 ½ cups blueberries fresh
- lemon optional, zest of 1
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
- Use ¼ teaspoon table salt if not using sea salt, due to difference in saltiness.
- Let muffins cool fully before removing liners to avoid crumbling.
- Store in an airtight container in the fridge up to one week.
- Freeze leftovers in a sealed bag for up to three months for convenient future use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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