Almond Flour And Blueberry Muffins

Discover a delightful and nutritious treat with this Almond Flour Blueberry Muffins recipe. Perfect for breakfast or as a snack, these muffins are not only gluten-free but also bursting with the flavor of fresh blueberries. Using almond flour adds a wonderful nutty taste and provides healthy fats, making these muffins a wholesome option for any time of the day.

Almond Flour Blueberry Muffins

These muffins are simple to prepare and come together in no time. With just a handful of ingredients, you can enjoy freshly baked goods that are both delicious and good for you.

Ingredients

2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup honey or maple syrup
3 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, if preferred)

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the almond flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the honey (or maple syrup), eggs, and vanilla extract until fully combined.
Add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these Almond Flour Blueberry Muffins warm or at room temperature. They make a great addition to your breakfast routine or a healthy snack option throughout the day. Happy baking!