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Almond Flour-Blueberry Muffins

Almond Flour-Blueberry Muffins

These healthy, tender almond flour-blueberry muffins are perfect for breakfast or snack, using frozen blueberries for year-round enjoyment.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 203 kcal

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk

Ingredients
  

Dry Ingredients

  • 2 cups finely ground almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup coconut oil, melted and cooled
  • ¼ cup pure maple syrup
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Fruits

  • 1 cup frozen blueberries

Instructions
 

Baking Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Enjoy these muffins as a healthy snack or breakfast option, and feel free to substitute fresh blueberries when in season.

Nutrition

Serving: 1muffinCalories: 203kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 5gCholesterol: 47mgSodium: 119mgPotassium: 39mgFiber: 3gSugar: 6gVitamin C: 1mgCalcium: 13mg
Keyword Almond Flour-Blueberry Muffins, blueberry muffins, Breakfast, grab-n-go, healthy snacks, muffins
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