These Almond Flour Blueberry Muffins are tender, lightly sweet, and entirely gluten-free—perfect for breakfast or snack time. Almond flour adds moistness and nutty flavor, while fresh blueberries provide juicy bursts in every bite. With just one bowl and 30 minutes from start to finish, you’ll have bakery-style muffins at home with minimal effort.
Ingredients
2¼ cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature
¼ cup maple syrup or honey
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 cup fresh blueberries
Preparation Steps
Preheat & prep pan.
Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners or grease well.
Mix dry ingredients.
In a bowl, whisk almond flour, baking soda, and salt.
Combine wet ingredients.
In another bowl, beat eggs, syrup, oil, and vanilla until smooth.
Fold & fill.
Stir wet into dry until just combined. Gently fold in blueberries.
Divide batter evenly among muffin cups.
Bake.
Bake 20–22 minutes, until tops are golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
Baking Tips
Prevent sinking berries: Toss berries in a teaspoon of almond flour before folding in.
Flavor boost: Add lemon zest or a pinch of cinnamon.
Storage: Keep muffins airtight at room temperature for 2 days or freeze for up to 1 month.
These almond flour muffins strike the perfect balance of nutty richness and fruity sweetness—ideal for a wholesome start to any morning.
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