Easy Almond Flour Blueberry Muffins
These fluffy, golden muffins are naturally gluten free and packed with juicy blueberries.
recipesbynani.comThese muffins are a personal favorite in my kitchen because they taste just like the ones from a bakery. They are soft, sweet, and made entirely with almond flour which gives them a lovely nutty flavor that pairs perfectly with fresh berries.
My top tip for this recipe is to fold the blueberries in very gently at the very end. If you mix too hard, the berries might bleed into the batter, so a light touch helps keep the muffins looking beautiful.
🧺 Ingredients
- 3 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/3 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the almond flour, baking soda, and salt until there are no clumps.
- 3
In a separate bowl, whisk the eggs, honey, oil, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Gently fold in the fresh blueberries with a spatula.
- 6
Divide the batter evenly between the muffin cups.
- 7
Bake for 20 to 25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack to finish cooling.
💡 Tips
Store these muffins in an airtight container in the fridge for up to four days to keep them fresh. You can also freeze them for up to three months and just pop one in the microwave for a quick morning snack.
Made this recipe? Let us know how it went.
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