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Almond Flour Blueberry Muffins Recipe

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These Almond Flour Blueberry Muffins are a delicious, gluten-free treat perfect for breakfast or a snack. Made with fine ground almond flour, fresh or frozen blueberries, and naturally sweetened with maple syrup, these muffins are moist, tender, and bursting with flavor. The addition of lemon zest adds a fresh, bright note. They are simple to prepare and bake quickly, making them a great option for a wholesome homemade snack.

Ingredients

Dry Ingredients

  • 2 cups fine ground almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients

  • 1/4 cup avocado oil
  • 1/4 cup maple syrup (or sugar free maple flavored syrup)
  • 3 large eggs
  • 1 teaspoon fresh lemon zest

Additional

  • 1/2 cup blueberries (fresh or frozen)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a cupcake pan with 12 paper liners and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, salt, and baking powder until evenly combined.
  3. Add Wet Ingredients: Add the avocado oil, maple syrup, eggs, and fresh lemon zest to the dry ingredients. Mix thoroughly until you get a smooth, uniform batter.
  4. Fold in Blueberries: Gently fold the blueberries into the batter, being careful not to overmix to prevent them from breaking.
  5. Fill Liners: Spoon the batter evenly into the prepared paper liners in the cupcake pan, dividing it equally to fill all 12 cups.
  6. Bake: Place the pan in the preheated oven and bake for 20 to 22 minutes, or until the centers are set and a toothpick inserted comes out clean.
  7. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins onto a wire rack to cool completely before serving.
  8. Store: Store leftover muffins in an airtight container at room temperature to keep them fresh.

Notes

  • You can use either fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding into the batter.
  • For a sugar-free version, use sugar-free maple flavored syrup instead of regular maple syrup.
  • Ensure the almond flour is finely ground for the best texture.
  • Do not overmix after adding blueberries to prevent them from bursting and discoloring the batter.
  • Store muffins in an airtight container for up to 3 days at room temperature, or freeze for longer storage.

Find it online: https://cookedbysarah.com/almond-flour-blueberry-muffins-recipe/