Description
Light, fluffy, and packed with blueberries, these almond flour muffins are the perfect gluten-free treat for any time of the day.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut sugar (or light brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsweetened almond milk (or any milk you prefer)
- 2 large eggs, room temperature
- 3 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (frozen works too, no need to thaw)
- Zest of 1 lemon (optional, but amazing for flavor)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
- In a medium bowl, mix the almond flour, coconut sugar, baking powder, baking soda, and sea salt. Set aside.
- In another bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Avoid overmixing.
- Gently fold in the blueberries and lemon zest (if using).
- Divide the batter evenly into the prepared muffin tin. Fill each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg