Almond Flour Blueberry Muffins
Almond flour muffins studded with blueberries. Makes about 12 muffins.
Servings: 12 muffins
Ingredients
Ingredients
- 3 cupsalmond flour
- 3/4 teaspoonbaking soda
- 1/2 teaspoonsalt
- 3 largeeggs
- 1/2 cuphoney
- 1/4 cupcoconut oilmelted
- 1/4 cupmilk
- 1 cupblueberries
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with muffin liners.
- In a large bowl, whisk together 3 cups almond flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- In a separate bowl, whisk the 3 large eggs and 1/2 cup honey until smooth. Whisk in the 1/4 cup melted coconut oil and 1/4 cup milk until combined.
- Pour the wet mixture into the dry ingredients and stir with a spatula or spoon until just combined; avoid overmixing.
- Gently fold in the 1 cup blueberries, taking care not to crush them.
- Evenly divide the batter among the prepared muffin liners (about 12 muffins), filling each liner roughly 2/3 to 3/4 full.
- Bake on the center oven rack for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (no wet batter).
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment
- Oven
- 12-cup muffin tin
- Muffin liners
- Mixing Bowl
- Whisk
- Spatula
- Wire Rack
Notes
Coconut oil swap: Melted butter works well.
Honey: Maple syrup or agave works.
Vegan: Replace the eggs with a flax egg or a pre-formulated egg replacer. I like the Energ-y brand.
Leftovers: Store muffins in an airtight container at room temperature for 4-5 days or refrigerate for up to 10 days (cool completely first). To freeze, place the muffins in a ziplock bag and freeze for up to 6 months.
Honey: Maple syrup or agave works.
Vegan: Replace the eggs with a flax egg or a pre-formulated egg replacer. I like the Energ-y brand.
Leftovers: Store muffins in an airtight container at room temperature for 4-5 days or refrigerate for up to 10 days (cool completely first). To freeze, place the muffins in a ziplock bag and freeze for up to 6 months.