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Freshly baked keto blueberry muffins made with almond flour, golden brown and bursting with juicy blueberries.

Almond Flour Blueberry Muffins

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 10 SERVES
Calories 231 kcal

Ingredients
  

  • ¼ cup grass-fed butter.
  • 2 cups blanched almond flour.
  • ¼ cup golden flaxseed meal .
  • 1 tsp aluminum-free baking soda .
  • ½ tsp Ceylon cinnamon .
  • ¼ tsp Himalayan pink salt .
  • ⅓ cup dark amber maple syrup .
  • 2 free-range eggs or flax eggs for vegan .
  • 1 tsp pure Madagascar vanilla extract + ¼ tsp almond extract .
  • 1 cup wild blueberries.
  • 1 tbsp raw turbinado sugar.

Instructions
 

Prep

  • Preheat oven to 350°F (175°C); line a muffin tin with 10 parchment

Mix Dry Ingredients

  • Whisk almond flour, flaxseed, baking soda, cinnamon, and salt.

Combine Wet

  • Stir in maple syrup, eggs, extracts, and melted butter until thick and smooth.

Fold Berries

  • Gently mix in blueberries (toss frozen ones in almond flour to prevent sinking).

Bake

  • Scoop batter into liners, sprinkle with turbinado sugar, and bake 18–22 minutes until golden.

Cool

  • Let rest in the tin briefly, then transfer to a wire rack to set.