Description
Moist, flavorful gluten-free almond flour blueberry muffins, perfect for a quick, healthy breakfast or snack with fresh seasonal berries.
Ingredients
- 2 cups almond flour (blanched)
- 1/4 cup coconut sugar or maple syrup
- 1 tsp baking powder (gluten-free)
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or light olive oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
- Mix almond flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs, almond milk, melted coconut oil, and vanilla extract in another bowl until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Gently fold in blueberries, taking care not to burst them.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Do not overmix batter to maintain muffin tenderness.
- Coat frozen blueberries lightly in almond flour before folding to prevent sinking.
- Cool muffins completely for best texture.
- Store muffins in an airtight container once cooled to preserve freshness.
- Add a sprinkle of coarse sugar on top before baking for a crunchy topping.
- For a nut-free option, use sunflower seed flour.
- For a citrusy note, add 1 tsp lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American