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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

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 350°F (180°C). 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 eggs, honey, coconut oil, and milk. 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.

Video

Notes

Coconut oil swap: Melted butter works well.
Honey: Maple syrup or agave works.
Vegan: Replace the eggs with a flax egg or a pre-formulated egg replacer. I like the Energ-y brand.
Leftovers: Store muffins in an airtight container at room temperature for 4-5 days or refrigerate for up to 10 days (cool completely first). To freeze, place the muffins in a ziplock bag and freeze for up to 6 months.

Nutrition