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gluten-free-blueberry-almond-muffins

Gluten-Free Blueberry Almond Muffins

Delicious gluten-free muffins with blueberries and almonds.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond flour
  • 1 cup Blueberries fresh or frozen
  • ½ cup Sugar
  • ½ cup Almond milk
  • ¼ cup Coconut oil melted
  • 2 Eggs large
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.
  3. In another bowl, mix the eggs, almond milk, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center 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: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Almond, Blueberry, Gluten-Free, Muffins
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