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Almond Flour Blueberry Muffins Recipe

Almond Flour Blueberry Muffins

Monika Soni
These almond flour blueberry muffins are a delightful treat that come together in just 25 minutes, making them perfect for busy mornings or last-minute cravings. Light and tender, they’re packed with juicy blueberries and have a subtle nutty richness from almond flour.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 0
Calories 184 kcal

Ingredients
  

  • 2 cups fine ground almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup oil we use avocado oil
  • 1/4 cup maple syrup or sugar free maple flavored syrup
  • 3 large eggs
  • 1 teaspoon fresh lemon zest
  • 1/2 cup blueberries fresh or frozen

Instructions
 

  • Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  • In a large mixing bowl, whisk almond flour, salt, and baking powder.
  • Add oil, syrup, eggs, and lemon zest and mix until well combined.
  • Fold in the blueberries.
  • Spoon batter evenly into your paper liners.
  • Bake for 20 - 22 minutes or until the center is set.
  • Remove from the oven and let cool for 5 minutes in muffin pan. Then remove and place on a wire rack to finish cooling before serving.
  • Store in an airtight container at room temperature.

Nutrition

Calories: 184kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 1gCholesterol: 41mgSodium: 82mgPotassium: 35mgFiber: 2gSugar: 5gVitamin A: 63IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword Almond-flour, Blueberry Muffins, Gluten-Free Baking, healthy muffins, low-carb recipes
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