Blueberry Almond Flour Muffins Recipe: Try these simple, tasty, and healthful blueberry muffins made with almond flour. These fluffy and delicious gluten-free blueberry muffins are great for any time of day or as a quick breakfast or snack with your morning coffee.
Blueberry Almond Flour Muffins Recipe
Ingredients
- 2 cups almond flour fine ground
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs large
- ¼ cup butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries or fresh
Instructions
- Set oven temperature to 350°. Use cooking spray or paper liners to line a 12-cup muffin pan.
- Mix the almond flour, baking soda, cinnamon, and salt in a big bowl.
- Stir in the eggs, vanilla essence, maple syrup, and melted butter. Mix until well blended.
- Fold in the blueberries gently.
- Evenly spoon batter into the muffin tins that have been prepped.
- When a toothpick put into the center comes out clean, bake for 18 to 20 minutes.
- After the muffins have cooled in the pan for five minutes, move them to a rack to finish cooling.
Also See
Notes
- Room temperature: Eggs should be at room temperature for optimal baking results. In case you forget to remove the eggs from the refrigerator in advance, let them sit in a dish of warm (not hot) water for five minutes.
- Blueberries that are frozen: Avoid thawing frozen blueberries if using them. When frozen, they are simpler to incorporate into the batter without causing it to turn blue.
- Avoid overmixing: Gently stir the wet components into the dry ones just until they are just incorporated, using a few short strokes. Muffins baked too closely together might be harsh and uneven.
- Batter: Since the muffin batter is thick, blueberries shouldn’t sink to the bottom of the dish.
- Grease the muffin tin; paper liners work well, but the muffins will still adhere to them.
- Storage: For two to three days, store the muffins in the refrigerator in an airtight container.
- To Freeze: Place each of these muffins made with almond flour on a pan and freeze until solid, then transfer them to a freezer bag or other container. For up to three months, freeze.
- Cover and refrigerate the muffins to thaw them. Use the microwave to reheat the muffins if you enjoy them warm.
Nutrition
- Serving: 1g |
- Calories: 181kcal |
- Carbohydrates: 10g |
- Protein: 5g | Fat: 14g |
- Saturated Fat: 3g |
- Polyunsaturated Fat: 0.4g |
- Monounsaturated Fat: 1g |
- Trans Fat: 0.2g |
- Cholesterol: 51mg |
- Sodium: 186mg |
- Potassium: 42mg |
- Fiber: 2g |
- Sugar: 6g |
- Vitamin A: 184IU |
- Vitamin C: 1mg |
- Calcium: 55mg |
- Iron: 1mg
HELPFUL TIPS
- Room temperature: Eggs should be at room temperature for optimal baking results. In case you forget to remove the eggs from the refrigerator in advance, let them sit in a dish of warm (not hot) water for five minutes.
- Blueberries that are frozen: Avoid thawing frozen blueberries if using them. When frozen, they are simpler to incorporate into the batter without causing it to turn blue.
- Avoid overmixing: Gently stir the wet components into the dry ones just until they are just incorporated, using a few short strokes. Muffins baked too closely together might be harsh and uneven.
- Batter: Since the muffin batter is thick, blueberries shouldn’t sink to the bottom of the dish.
- Grease the muffin tin; paper liners work well, but the muffins will still adhere to them.
- Storage: For two to three days, store the muffins in the refrigerator in an airtight container.
- To Freeze: Place each of these muffins made with almond flour on a pan and freeze until solid, then transfer them to a freezer bag or other container.
- For up to three months, freeze. Cover and refrigerate the muffins to thaw them. Use the microwave to reheat the muffins if you enjoy them warm.
