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Almond Flour Blueberry Muffins Recipe

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4.3 from 12 reviews

Delight in these moist and flavorful Almond Flour Blueberry Muffins, a gluten-free treat bursting with fresh blueberries and a hint of lemon zest. Sweetened naturally with maple syrup and baked to golden perfection, these muffins are perfect for breakfast, snacks, or a wholesome dessert.

Ingredients

Dry Ingredients

  • 2 cups almond flour (8.4 oz.)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 3 large eggs (at room temperature)
  • ⅔ cup maple syrup
  • ¼ cup neutral vegetable oil (coconut, walnut, or grapeseed oil works)
  • ½ teaspoon vanilla extract

Add-ins

  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon
  • 3 tablespoons sliced almonds (optional)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, baking soda, and kosher salt until evenly combined and lump-free.
  3. Combine Wet Ingredients: In a separate smaller bowl, whisk the eggs, maple syrup, vanilla extract, and vegetable oil thoroughly until smooth.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients and whisk carefully until the batter is smooth with no lumps.
  5. Fold in Blueberries and Lemon Zest: Gently fold the blueberries and lemon zest into the batter, ensuring even distribution without crushing the berries.
  6. Fill Muffin Cups: Spoon the batter equally into the prepared muffin cups, filling each nearly to the top for nicely shaped muffins.
  7. Add Toppings: Sprinkle the tops of the muffins with sliced almonds if desired for added texture and flavor.
  8. Bake: Bake the muffins in the preheated oven for 32 to 35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow muffins to cool in the pan for about 5 minutes before serving warm for the best taste experience.

Notes

  • You can use frozen blueberries if fresh are not available; do not thaw before folding them into the batter to prevent color bleed and sogginess.
  • Lemon zest adds a bright freshness that complements the sweetness of the blueberries; adjust zest amount to your preference.
  • Sliced almonds on top are optional but provide a lovely crunch and nutty aroma.
  • Make sure eggs are at room temperature to help create a smoother batter and better rise during baking.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://glowcooks.com/almond-flour-blueberry-muffins-recipe/