Almond Flour Blueberry Muffins

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.


Bread · Quick Bread Recipes · Muffin Recipes · Blueberry Muffin Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Additional Time: 5 mins
Servings: 12
Yield: 12 muffins

Ingredients

Ingredients List

  • 2 cups finely ground almond flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup coconut oil, melted and cooled

  • ¼ cup pure maple syrup

  • 3 large eggs

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • 1 cup frozen blueberries


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.

  3. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.


Nutrition Facts (per serving)

Nutrition Facts
203 Calories
16g Fat
11g Carbs
6g Protein


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