Almond Flour Blueberry Muffins Recipe

Introduction

These Almond Flour Blueberry Muffins are a delicious, gluten-free treat perfect for breakfast or a snack. Packed with juicy blueberries and a subtle sweetness from honey, they’re moist and easy to make.

Ingredients

• 3 cups almond flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1/4 cup milk
• 1 cup blueberries

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a 12-count muffin tin with paper liners.
2. Step 2: In a large bowl, combine almond flour, baking soda, and salt. Add the eggs, honey, melted coconut oil, and milk, mixing until just combined.
3. Step 3: Gently fold in the blueberries, being careful not to crush them.
4. Step 4: Divide the batter evenly among the muffin liners and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a dairy-free version, use almond milk or another plant-based milk instead of regular milk.
• Swap blueberries for raspberries or chopped strawberries for a different berry flavor.
• Adding a teaspoon of vanilla extract can enhance the flavor.
• To make the muffins extra fluffy, separate the eggs and whip the whites before folding them in.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. Reheat in the microwave for 15-20 seconds or warm in the oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but the texture and flavor will change. Almond flour gives these muffins a moist, tender crumb that regular flour won’t replicate exactly.

Are these muffins keto-friendly?

These muffins are low in carbs compared to traditional recipes but do contain honey and some natural sugars from blueberries. They may fit into a moderate low-carb diet, but not a strict keto plan.

Almond Flour Blueberry Muffins Recipe

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★★★★★

4.9 from 118 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These Almond Flour Blueberry Muffins are a delicious gluten-free treat made with wholesome ingredients like almond flour, fresh blueberries, and natural sweeteners. Moist and bursting with juicy berries, they offer a healthy twist on a classic baked good, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups almond flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil (melted)
• 1/4 cup milk

Additional

• 1 cup blueberries

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Instructions

1. Preheat the Oven: Set your oven to 350°F (180°C) and line a 12-count muffin tin with paper liners to ensure easy removal and cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir well to evenly distribute the leavening agent and salt throughout the flour.
3. Add Wet Ingredients: To the dry mixture, add the eggs, honey, melted coconut oil, and milk. Stir until the batter is just combined, ensuring a uniform mixture.
4. Fold in Blueberries: Gently fold the blueberries into the batter to prevent them from breaking and distributing evenly for bursts of flavor in each muffin.
5. Fill Muffin Liners: Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full to allow room for rising.
6. Bake the Muffins: Place the muffin tin in the oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to avoid sogginess and to let flavors set.

Notes

• Ensure blueberries are fresh or if using frozen, do not thaw before adding to prevent excess moisture.
• For dairy-free, substitute milk with almond milk or other plant-based milk alternatives.
• Honey can be replaced with maple syrup for a vegan version, but note this recipe is not vegan due to eggs.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• To freeze, wrap muffins individually and store in a freezer-safe bag for up to 3 months. Thaw before eating.

• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Almond flour muffins, Blueberry muffins, Gluten free baking, Healthy muffins, Low carb muffins