why make this recipe
These Irresistible Fluffy Almond Flour Blueberry Muffins are perfect for anyone who loves a healthy yet tasty treat. Made with almond flour, these muffins are gluten-free and packed with flavor. They are light, fluffy, and full of fresh blueberries, making them a delightful snack or breakfast choice. Plus, they are easy to make and satisfy those cravings for something sweet without the guilt!
how to make Irresistible Fluffy Almond Flour Blueberry Muffins
Ingredients:
- 2 cups almond flour (finely ground and blanched)
- 1/2 cup granulated sweetener (erythritol, monk fruit, or coconut sugar for paleo)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Directions:
- Preheat your oven to 350°F (175°C). Line or grease a 12-count muffin tin.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
- Stir the wet mixture into the dry ingredients until everything is fully mixed.
- Gently fold in the blueberries. If you are using frozen blueberries, you can coat them with some almond flour to prevent them from sinking.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes until the muffins are golden and a toothpick comes out clean when inserted in the center.
- Let the muffins rest for 10 minutes before transferring them to a cooling rack.
how to serve Irresistible Fluffy Almond Flour Blueberry Muffins
These muffins are delicious served warm or at room temperature. You can enjoy them as they are or add a bit of butter or your favorite spread. They pair wonderfully with a cup of tea or coffee, making for a perfect snack any time of day.
how to store Irresistible Fluffy Almond Flour Blueberry Muffins
To store these muffins, place them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Seal them in a freezer bag and store them in the freezer for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Irresistible Fluffy Almond Flour Blueberry Muffins
- Make sure to use finely ground almond flour for the best texture.
- Gently fold the blueberries in to keep the muffins light and fluffy.
- Don’t overmix the batter; this can make the muffins dense.
- Use fresh blueberries when possible for the best flavor. If using frozen, do not thaw them.
variation
You can add nuts, such as chopped almonds or walnuts, for added crunch. You might also consider switching the blueberries for other fruits, like raspberries or chopped strawberries, for a fun twist!
FAQs
Can I use regular flour instead of almond flour?
Yes, you can use regular all-purpose flour, but the muffins will not be gluten-free.
Can I make these muffins ahead of time?
Absolutely! These muffins store well and can be made ahead of time. They freeze well too, so you can always have a treat ready.
Are these muffins suitable for a low-carb diet?
Yes, if you use a low-carb sweetener like erythritol or monk fruit, these muffins fit well in a low-carb diet.
Irresistible Fluffy Almond Flour Blueberry Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Gluten-Free
Description
These fluffy almond flour blueberry muffins are a healthy, gluten-free treat that is both delightful and easy to make.
Ingredients
- 2 cups almond flour (finely ground and blanched)
- 1/2 cup granulated sweetener (erythritol, monk fruit, or coconut sugar for paleo)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line or grease a 12-count muffin tin.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
- Stir the wet mixture into the dry ingredients until everything is fully mixed.
- Gently fold in the blueberries. If using frozen blueberries, coat them with some almond flour to prevent sinking.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes until the muffins are golden and a toothpick inserted in the center comes out clean.
- Let the muffins rest for 10 minutes before transferring them to a cooling rack.
Notes
Try using fresh blueberries for the best flavor. These muffins can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American