Almond Flour Blueberry Muffins
Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.
Servings: 12 muffins
- 2 1/2 cups almond flour
- 3/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup milk of choice
- 1 tbsp coconut oil melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup blueberries divided
Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
Stir flour, cinnamon, baking soda, and salt together in a large bowl.
In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.
*Calories are an estimation and are per muffin
-Make sure to use almond flour, NOT almond meal
Substitutions: can use any kind of oil, can use any kind of milk, can use honey instead of maple syrup, can use flax eggs in place of regular eggs
-Always spray the muffin liners with nonstick spray (or rub coconut oil) so the muffins don't stick to the liners
Calories: 198kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 50mg | Fiber: 3g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg