Go Back

Almond Flour Blueberry Muffins

Are you tired of sacrificing taste for health? Our latest recipe innovation is here to change the game. Introducing almond flour blueberry muffins – a perfect blend of deliciousness and nutrition. These muffins are more than just a treat; they're a nutritional powerhouse. Packed with fresh blueberries and made with almond flour, they offer a guilt-free indulgence for health-conscious professionals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Mixing Bowls (One for dry and one for wet ingredients)
  • Whisk or Hand Mixer (For mixing ingredients)
  • Measuring Cups and Spoons (For accurate ingredient portions)
  • 12-Cup Muffin Tin (For baking)
  • Muffin Liners or Cooking Spray (To prevent sticking)
  • Oven (Preheated to 350°F)
  • Toothpick (For doneness test)
  • Cooling Rack (To cool muffins properly)

Ingredients
  

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup honey or maple syrup or sugar-free substitute
  • ¼ cup unsweetened almond milk
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional
  • 1 cup fresh or frozen blueberries

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners or grease lightly.

Mix Dry Ingredients:

  • In a large bowl, whisk together almond flour, baking soda, and salt.

Prepare Wet Ingredients:

  • In another bowl, whisk eggs, honey (or maple syrup), almond milk, melted coconut oil, vanilla extract, and lemon zest.

Combine Wet and Dry Ingredients:

  • Gradually mix the wet ingredients into the dry ingredients until well combined.
  • Fold in blueberries gently.

Fill the Muffin Cups:

  • Distribute the batter evenly among the muffin cups, filling each about ¾ full.

Bake the Muffins:

  • Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve:

  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Enjoy warm or store in an airtight container.

Notes

Nutrition Facts (Per Muffin)
  • Calories: ~180 kcal
  • Protein: ~5g
  • Carbohydrates: ~10g
  • Fiber: ~3g
  • Fat: ~14g
  • Sugar: ~5g (depends on sweetener used)
Keyword almond flour baking, easy muffins, gluten-free muffins, healthy breakfast, low-carb blueberry muffins, paleo muffins, sugar-free dessert