Almond Blueberry Flour Muffins
Serves 12
5 mins prep
25 mins cook
30 mins total
This easy-to-follow recipe for Almond Flour Blueberry Muffins guarantees moist and flavorful muffins that will leave you reaching for seconds.
eggslarge
cupmilkalmond milk or any you like
tbspoilI use avocado or coconut oil but any oil will work
cupmaple syrupor to taste
cupalmond flour
tspbaking soda
cupblueberriesfresh not frozen (frozen will bleed a lot)
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Preheat the oven to 350F. In a bowl whisk the wet ingredients. Add the blanched almond flour and baking soda and stir with a spatula.
Fold in the blueberries and gently mix so you don’t smush them. Line or spray a muffin tin and add batter 3/4 of the way in each one. I like using a large ice-cream scoop to scoop them into the molds.
Tap or shake the pan and bake for 20-25 minutes or until a toothpick comes out clean. Mine took 25 minutes exactly. Enjoy!