Delight your taste buds with our Almond Flour Blueberry Muffins recipes. Made with almond flour, these muffins offer a delightful gluten-free alternative to the classic favorite. The combination of nutty richness and juicy blueberries creates a burst of flavor in every bite.
Our easy-to-follow recipes cater to both novice and experienced bakers, ensuring a moist and tender texture with the perfect balance of sweetness. Whether you’re following a gluten-free lifestyle or simply craving a delicious and nutritious treat, these muffins are a delightful addition to your baking repertoire.
Elevate your snack time or breakfast routine with our Almond Flour Blueberry Muffins—a gluten-free delight that’s perfect for sharing or enjoying on your own. The natural sweetness of blueberries and the nutty goodness of almond flour make these muffins a flavorful and wholesome choice.
Almond Flour Blueberry Muffins Recipe | S2Recipes
Details Almond Flour Blueberry Muffins Recipes
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 5 mins
Total Time: 35 mins
Servings: 12
Yield: 12 muffins
Ingredients For Almond Flour Blueberry Muffins Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2: 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.
Step 3: 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.
Feedback of Almond Flour Blueberry Muffins Recipes
Love this recipe! Wish it suggested a substitute for the maple syrup. Made them into large muffin size.
I used half local honey and half sugar free syrup. I also replaced the oil with butter. I used fresh blueberries because that's what I had. This is the first time I've used almond flower and I'm very pleased. I can't wait to have some in the morning with my coffee!
Great recipe..the lemon zest really added some extra flavor. I will definelty make these again. Thanks so much for sharing
I made it! And it look so yummy I changed for some blueberries and raspberries, I would recommend to add a bit of more maple syrup if u want it a bit more sweet, but this is nice choice for a healthy dessert
Loved it. Easy to make and they are delicious
Oh my gosh so yummy everyone likes them they're nice and moist.
Terrible recipe. I substituted canned black beans for the blueberries and they were terrible.Just kidding, I'm not an idiot. These things are great as-is. No substitutions, no additions. Great recipe.
They are delicious. I freeze them and take one or two out to thaw each day. The lemon zest really makes them extra special.
Well, I substituted Namaste gluten free flour blend and these came out hard and dry. And very bland. I believe it’s mostly my fault due to the substitute, but they definitely need more sweetness, too. Heed my warning: Use almond flour (fine, not almond meal) and not any other gluten free flour blend!
All Nutrifacts of Almond Flour Blueberry Muffins Recipes
