Almomd Flour Blueberry Muffins Recipe
These almond flour blueberry muffins are quick and easy, gluten-free muffins filled with fresh blueberries. This recipe for blueberry almond flour muffins is easy to make using simple, healthy ingredients. They’re moist, nutty, filled with cinnamon and blueberry flavor and are perfect for breakfasts and snacks.
Equipment
- 1 whisk or spoon
- 1 - 2 12 ct muffin pan
- 9 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 2 cups (240 g) almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ¼ cup (59 ml) neutral oil or melted butter
- ½ cup (118 ml) maple syrup
- 1 lemon, zested
- 1 teaspoon (5 ml) vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 375 F (190 C). Line a 12 ct. muffin pan with cupcake liners, alternating every other cup.
- In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda and salt together until well combined.2 cups (240 g) almond flour, 1 teaspoon ground cinnamon , 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In another bowl whisk the eggs, oil, maple syrup, lemon zest and vanilla extract together until smooth and well combined.3 large eggs, room temperature, ¼ cup (59 ml) neutral oil or melted butter, ½ cup (118 ml) maple syrup, 1 lemon, zested, 1 teaspoon (5 ml) vanilla extract
- Mix in the dry ingredients with the wet until well combined. Fold in the blueberries.1 cup blueberries
- Use a 3 tablespoon sized cookie scoop to scoop the almond blueberry muffin batter into each of the muffin liners.
- Bake the muffins for 18 - 22 minutes or until the tops of the muffins are golden and bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!
Notes
Store leftover blueberry almond flour muffins: Place the muffins loosely covered in a container at room temperature for up to 2 days. Transfer to the fridge for up to 5 days.
Tip: Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up slightly, but they won’t be as high if you decide to fill all the muffin liners at once.
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