If you’re looking for a delightful treat, the Almond Flour Blueberry Muffins Best Ever recipe is just what you need. The muffins are not only gluten-free but also packed with juicy blueberries, making them a perfect choice for breakfast or a snack. Fluffy and flavorful, they will brighten your day.
When it comes to substitutions, almond flour is fantastic for gluten-free baking, but if someone has a nut allergy, a seed-based flour could work as an alternative. The organic sugar can be replaced with coconut sugar for a lower glycemic option. Fresh blueberries are best, but frozen ones can be used too; just don’t thaw them first, or you’ll end up with a messy batter. Always ensure that any oils and extracts are of good quality to enhance the flavor.
Muffins & Cupcakes
Almond Flour Blueberry Muffins Best Ever Recipe
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup organic sugar
- 2 eggs
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine 2 cups of almond flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/4 teaspoon of nutmeg, and 1/3 cup of organic sugar.
- In another bowl, whisk together 2 eggs, 3 tablespoons of olive oil or canola oil, 2 tablespoons of honey, 1/2 teaspoon of almond extract, and 1/2 teaspoon of vanilla extract until well blended.
- Pour the liquid ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as we want fluffy muffins.
- Fold in 3/4 cup of blueberries gently to avoid breaking them apart.
- Scoop the batter into prepared muffin cups, filling them about 2/3 full.
- For mini muffins, bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. For regular-sized muffins, bake for 20 to 23 minutes, checking doneness with the same toothpick method.
- Once baked, allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy your delicious creations.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: