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blueberry almond flour muffins

Blueberry Almond Flour Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 165 kcal

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup honey or pure maple syrup
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • 2 tablespoons sliced almonds for topping

Instructions
 

  • Preheat oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
  • Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined.
  • Prepare wet ingredients: In another bowl, whisk together eggs, honey, melted coconut oil, almond milk, vanilla extract, and lemon zest until smooth.
  • Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix - the batter should be slightly lumpy.
  • Fold in blueberries: Gently fold fresh blueberries into the batter, being careful not to burst them.
  • Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top.
  • Bake: Bake for 20-25 minutes, or until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutritional Information (per muffin)

  • Calories: 165
  • Protein: 6g
  • Carbohydrates: 12g
  • Fat: 11g
  • Fiber: 3g
  • Sodium: 145mg
Keyword Almond Flour, Almonds, Blueberry