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