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Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are a deliciously healthy treat! Gluten-free and packed with flavor, they're perfect for any time of the day.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 3 cups almond flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 1/4 cup milk
  • 1 cup blueberries (fresh or frozen)

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line a muffin tin with paper liners or grease it lightly with coconut oil.
  • In a large mixing bowl, whisk together the almond flour, baking soda, and salt until well combined.
  • In another bowl, beat the eggs, then add the honey, melted coconut oil, and milk. Mix until smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  • Gently fold in the blueberries using a silicone spatula.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Silicone spatula

Notes

  • For added flavor, try mixing in lemon zest.
  • These muffins freeze well—just wrap them individually!
  • Substitute honey with maple syrup for a vegan option.