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blueberry-almond-flour-muffins-recipe

Blueberry Almond Flour Muffins

These gluten-free blueberry muffins made with almond flour are a delicious and healthy treat.
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Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs large
  • ¼ cup honey
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
  3. In another bowl, beat the eggs, then add the honey, melted coconut oil, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the blueberries.
  5. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 150mg | Fiber: 3g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

Keywords

Almond Flour, Blueberry, Gluten-Free, Muffins
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