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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Liners: Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- 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.
- 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
