Almond Flour Blueberry Muffins
Deliciously fluffy and moist almond flour muffins loaded with blueberries, perfect for a bakery-style treat at home.
Ingredients
Main Ingredients
- 2 cups Almond flour Finely ground is key for texture
- 2 large Eggs For fluffiness
- ⅓ cup Maple syrup or honey For sweetness; maple is preferred
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- ¼ cup Coconut oil or melted butter Whichever you prefer
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries Do not thaw if using frozen
- 1 tablespoon Lemon juice Optional, adds a zesty punch
Instructions
Preparation
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a bowl, stir together the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, maple syrup, coconut oil, and vanilla until frothy.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Gently fold in the blueberries.
- Scoop the batter into the muffin liners, filling them high.
- Bake for about 23-27 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
- Let them cool in the pan briefly to avoid falling apart.
Notes
Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They can also be frozen for later.