How to Make Almond Flour Blueberry Muffins - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked muffins in the morning. And when those muffins are made with almond flour and bursting with juicy blueberries, you know you're in for a real treat. Almond flour blueberry muffins are a delicious and nutritious choice for breakfast or a snack, and they're perfect for anyone following a low-carb or gluten-free diet.

Almond flour is a popular alternative to traditional wheat flour, and for good reason. It's lower in carbohydrates and ...

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Ingredients

  • 2 cups finely ground almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil, melted and cooled
  • ¼ cup pure maple syrup
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
  • Nutrition

    203 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 47mg
    • Sodium: 119mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 13mg
    • Iron: 0mg
    • Potassium: 39mg