Ingredients for Almond Flour Blueberry Muffins Best Ever
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Nutmeg
- 1/4 cup granulated sugar
- 2 large eggs
- Walnut Oil
- Honey
- Almond Extract
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 1/2 teaspoons baking powder
- 1/4 cup melted coconut oil
- 1/2 cup milk (or milk alternative)
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How to Make Almond Flour Blueberry Muffins Best Ever
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and sweetener.
- In a separate bowl, whisk together the eggs, melted coconut oil, milk (or milk alternative), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill each muffin cup about ⅔ full.
- Bake for 15-20 minutes for standard muffins, or 12-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy! These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
3g
Carbs
3g
