Just because you follow a gluten free or low-carb diet, it does not mean that you cannot enjoy an occasional baked good. This delicious recipe for Almond Flour Blueberry Muffins contains no wheat flour and includes all the nutritional benefits of almonds and blueberries.
Our recipe features almond flour as a major ingredient. Almond flour is a popular substitute for traditional wheat-based flour. Almond flour is made by removing the skins from shelled almonds, and then grinding the nuts to make a finely sifted flour. This flour is used as a replacement for wheat or grain-based flour.
Almond flour is low in carbohydrates, and for this reason, it is popular for those who follow low carbohydrate diets. Almond flour is also high in healthy fats and fiber, which helps people avoid dips in their blood sugar levels. Wheat-based flours typically cause spikes in blood sugar levels, which can lead to headaches and cravings for sugary snacks.
Almond Flour Blueberry Muffins Recipe
- 12-Cup Muffin Tin
- Cooking spray
- Large bowl
- Small bowl
- Wire whisk
- Wooden Spoon
- Rubber Spatula
- 2½ cups Almond Flour
- ¾ teaspoon Cinnamon
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 pcs Whole Eggs
- ½ cup Honey or maple syrup
- ⅓ cup Almond Milk
- 1 tbsp Melted Coconut Oil
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1½ cups Fresh or Frozen Blueberries divided
- Preheat the oven to 350 degrees.
- Line a 12 cup muffin tin with cupcake papers. Spray each one with cooking spray to make sure that the muffin doesn’t stick to the papers.
- In a large bowl, stir together the almond flour, cinnamon, baking soda, and salt.
- In a smaller bowl, crack the eggs and whisk them until they are light lemony yellow in color. Add the honey, milk, coconut oil, vinegar, and vanilla. Whisk these ingredients together until they are fully combined.
- Make a well in the bowl of dry ingredients and slowly pour the egg and milk mixture into the well. Use a wooden spoon to stir together the wet and dry ingredients. Do not over-mix the batter. Just stir until there are no more pockets of dry flour in the mixture. Over mixing the batter will lead to tough muffins.
- Set aside three or four tablespoons of the blueberries and add the rest of them to the batter. If you are using frozen blueberries, don’t worry about thawing them. If you are using fresh berries, some of them may burst, giving the batter a bluish-purple color. Don’t worry about that. It’s part of the charm of a homemade blueberry muffin!
- Divide the batter evenly into the cups of the cupcake tin. Put a few of the reserved blueberries on top of each muffin.
- Place the blueberry muffins in the center of the preheated oven and bake for 20 to 25 minutes or until the tops of the muffins are lightly browned and spring back when you touch them.
- Let the muffins cool for about 10 minutes in the pan before you remove them from the pan. Serve the muffins warm. To store, put them into a container with a tightly fitting lid. You can store them in the refrigerator for up to five days. To freeze the muffins, put them in a zip-top freezer bag and remove as much air as you can from the freezer bag before sealing the bag. Keep frozen for up to three months. To thaw, place the muffins in the refrigerator overnight.
- To reheat cooled muffins, simply place them on a cookie sheet and put them in an oven preheated to 350 degrees for about 5 minutes.