Perfect Almond Flour Blueberry Muffins 3 Ways
These Almond Flour Blueberry Muffins are moist, fluffy, and naturally sweetened. Perfect for keto, paleo, or gluten-free diets, they’re quick to make in one bowl and ready in under 30 minutes—ideal for breakfast, snacks, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour (finely ground and blanched)
- 1/2 cup granulated sweetener (erythritol, monk fruit, or coconut sugar for paleo)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Set to 350°F (175°C). Line or grease a 12-count muffin tin.
- Mix Dry Ingredients: In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
- Whisk Wet Ingredients: In another bowl, whisk eggs, coconut oil, almond milk, and vanilla until smooth.
- Combine: Stir wet mixture into dry ingredients until fully incorporated.
- Fold in Blueberries: Gently fold in blueberries (coat frozen berries with almond flour if using).
- Fill Muffin Tin: Divide batter evenly, filling each cup about 3/4 full.
- Bake: Bake 20–25 minutes until golden and a toothpick comes out clean.
- Cool: Let rest 10 minutes before transferring to a rack.
Notes
- Use finely ground, blanched almond flour for best results.
- Room-temperature eggs prevent curdling with melted oil.
- Don’t overmix batter—keep muffins light and fluffy.
- Start checking at 20 minutes to avoid overbaking.
- Store at room temperature for 3 days, refrigerated up to 7, or freeze up to 3 months.
Nutrition
- Serving Size: 1 muffin
Find it online: https://quizsavor.com/almond-flour-blueberry-muffins/