Printable Almond Flour Blueberry Muffins Recipe Card
Healthy, delicious, and simply delightful, these almond flour blueberry muffins make a great breakfast or snack. You’ll fall in love with their moist and tender texture, bright flavor, and fresh blueberries in every bite.
Servings: 10 muffins
Calories: 220kcal
Ingredients
- 200 grams almond flour ,about 2 cups
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup pure maple syrup
- 3 large eggs
- 2 teaspoons lemon zest
- 1 cup blueberries
Instructions
- Preheat oven to 350°F. Spray 10 cups in a muffin tin with cooking spray. Set aside.
- In a large bowl, add the almond flour, salt, and baking powder. Whisk until completely mixed.
- To the dry ingredients, add the oil, maple syrup, eggs, and lemon zest. Mix for 30 seconds, until thoroughly combined.
- Add the blueberries and fold in using a rubber spatula.
- Portion the batter into the 10 cups, filling each cup about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and batter-free.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
- Remove from the muffin tin and serve warm.
Notes
- Make sure your eggs are at room temperature.
- If you're using frozen blueberries, avoid thawing them.
- Mix the wet ingredients into the dry ingredients quickly.
- Ensure the muffin batter is thick so the blueberries do not sink.
- Grease the muffin pan to prevent the muffins from sticking.
Storage Notes
- Keep the muffins in an airtight container in the fridge for 2-3 days.
- Freeze these almond flour muffins individually on a tray until firm, and store for up to 3 months.
Nutrition
Serving: 10muffins | Calories: 220kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Cholesterol: 56mg | Sodium: 90mg | Potassium: 51mg | Fiber: 3g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
