Almond Flour Blueberry Bliss Muffins

Almond Flour Blueberry Bliss Muffins

Tender almond flour muffins studded with juicy blueberries in every bite

Total 40 min Makes 12 muffins Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

These muffins use almond flour for a moist, slightly dense crumb with a subtle nutty flavor that pairs well with fresh blueberries. They come together in one bowl and bake up golden at the edges with a naturally gluten-free texture. Serve them warm for breakfast or pack them for a midday snack.

Ingredients

  • 3 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon almond flour, for tossing blueberries

Method

  1. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the almond flour, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, honey, melted coconut oil, vanilla extract, and lemon juice until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until a thick, uniform batter forms.

  5. Toss the blueberries with 1 tablespoon of almond flour, then gently fold them into the batter.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 22 to 25 minutes.

  8. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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    Almond Flour Blueberry Bliss Muffins

    These muffins use almond flour for a moist, slightly dense crumb with a subtle nutty flavor that pairs well with fresh blueberries. They come together in one bowl and bake up golden at the edges with a naturally gluten-free texture. Serve them warm for breakfast or pack them for a midday snack.

    40 min 12 muffins 210 cal

    Ingredients

    • 3 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1/3 cup honey
    • 1/4 cup melted coconut oil
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice
    • 1 cup fresh blueberries
    • 1 tablespoon almond flour, for tossing blueberries

    Method

    1. 1

      Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

    2. 2

      In a large bowl, whisk together the almond flour, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the eggs, honey, melted coconut oil, vanilla extract, and lemon juice until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until a thick, uniform batter forms.

    5. 5

      Toss the blueberries with 1 tablespoon of almond flour, then gently fold them into the batter.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    7. 7

      Bake until the tops are golden and a toothpick inserted in the center comes out clean, 22 to 25 minutes.

    8. 8

      Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.