Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are moist, rich and bursting with fresh blueberries! Made with healthy ingredient swaps like almond flour, maple syrup, and coconut oil. Naturally gluten-free, dairy-free, refined sugar-free, low carb and paleo!

Course Breakfast

Cuisine American

Keyword blueberries, breakfast, healthy

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 200kcal

Author Elizabeth Van Lierde

Ingredients

2 cups almond flour
¼ cup tapioca flour
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon sea salt
3 eggs room temperature
½ cup maple syrup or honey
¼ cup coconut oil melted and cooled
¼ cup almond milk
2 teaspoons vanilla extract
1 teaspoon almond extract optional
Zest of 1 lemon optional
1 Tablespoon lemon juice
1 cup blueberries plus more for topping

Instructions

Prep equipment: Preheat oven to 425 degrees F. Line a muffin tin with paper liners or evenly spray with nonstick cooking spray.
Combine dry ingredients: In a medium bowl, whisk together almond flour, tapioca flour, cinnamon, baking soda and sea salt.
Combine wet ingredients: In a large bowl, crack the eggs and whisk with the maple syrup. Add the coconut oil, almond milk, vanilla extract, almond extract, lemon zest and lemon juice and whisk until smooth.
Make batter: Pour the almond flour mixture into the wet mixture and stir with a large spatula until just combined. Fold in the blueberries. Allow the batter to sit for 5-10 minutes so the almond flour can absorb the wet ingredients.
Bake: Scoop the batter into the prepared muffin pan. Sprinkle tops with a few additional blueberries. Bake at 425 degrees F for 5 minutes, then turn the oven down to 350 degrees F and bake for an additional 15 minutes. Test muffins with a small knife or toothpick inserted in the center. If it comes out clean, they’re finished.
Cool: Allow muffins to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container or plastic ziptop bag for up to 2 days at room temperature or 5 days in the fridge.

Freeze: Cool the muffins completely, then transfer to a freezer-safe plastic storage bag. Lay flat in your freezer and freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter.

Reheat: To enjoy warm, pop one in the microwave for 5-10 seconds, or set in a toaster oven at 350 degrees F for 5 minutes or so.

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