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