Tasty Almond Flour Blueberry Muffins (Grain Free and Low Carb)
The almond flour blueberry muffins are not just grain free, low carb and dairy free but they taste deliciously moist and tender. And they're filled with plump blueberries in every bite.
Servings: 10 muffins
Calories: 165kcal
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 350F. 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 on a wire rack. Remove from the muffin tin and serve warm.
Notes
- The Nuts.com brand of almond flour was used in the recipe.
- There is no substitute for the baking powder.
- The vegetable oil may be substituted with melted butter or melted coconut oil.
- Use pure maple syrup, not maple flavored syrup.
- The eggs may be substituted with chia or flax eggs but the muffins may be a bit denser.
- No need for a batter rest time as there is no starch to absorb the liquid.
- Muffins may be served warm.
- Store baked muffins in a bag at room temperature for up to 2 days.
- These muffins freeze well. Place cooled muffins in a sealed plastic bag and freeze. Defrost muffins in the microwave for 30 seconds - 1 minute.
