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Protein Blueberry Muffins

Almond Blueberry Muffins

Moist and tender Almond Blueberry Muffins made with almond flour and naturally sweetened with maple syrup or honey. These gluten-free muffins are bursting with blueberries and topped with sliced almonds for a satisfying crunch. Perfect for breakfast or snacking
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Gluten-Free, Snack
Cuisine: American
Calories: 203
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ¼ cup maple syrup or honey
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 1 cup fresh or frozen blueberries
  • ¼ cup sliced almonds optional for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine almond flour, baking soda, and salt.
  3. In another bowl, whisk eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and lemon zest.
  4. Gradually add wet mixture into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups. Top with sliced almonds if desired.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

  • Use frozen blueberries straight from the freezer (do not thaw) to prevent streaking.
  • For extra protein, add 1 scoop of vanilla protein powder to the dry mix.
  • You can swap coconut oil with avocado oil or melted butter.
  • Add a sprinkle of cinnamon for a cozy twist.