Almond Flour Blueberry Muffins

These almond flour blueberry muffins are soft, moist, and full of fluffy goodness! Ready in less than 30 minutes, they are naturally sweetened and gluten-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 22

Total Time 27

Servings muffins

Calories 265kcal

Author Arman Liew

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

Preheat the oven to 180C/325F. Line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add the almond flour, baking soda, and salt and mix well. Add the remaining ingredients, except for the blueberries. Fold through the blueberries at the end.
Evenly distribute the batter amongst the muffin liners and bake for 22-25 minutes, or until a toothpick comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

TO STORE. These muffins keep well at room temperature for 4-5 days. Store them in an airtight container lined with a kitchen towel.

REFRIGERATE. Enjoy the muffins for up to ten days by refrigerating them in a sealed container. Before transferring them to the fridge, remember to cool them completely at room temperature.

TO FREEZE. Cool the muffins, toss them into ziplock bags, and freeze them for six months in the freezer.

Use other berries. This recipe works with strawberries, raspberries, or blackberries. You can also put a spoonful of berry jam at the center and cover with more batter for an oozy muffin.

Make them vegan. Substitute honey with maple syrup and use an egg replacer or flax eggs.

Add some mix-ins. Add some lemon zest or lemon juice or some chocolate chips. Nuts like pecans and walnuts are also fab additions.

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