Almond Flour Blueberry Muffins

These blueberry muffins are a must try if you are in need of a delicious way to use all the blueberries in season. Easy & quick to make, they're gluten & dairy free.

Ingredients

- Almond Flour - Eggs  - Maple Syrup Vanilla Extract - Lemon juice & zest - Sliced almonds

Mix The Dry Ingredients

1

Mix together the almond flour, baking powder, baking soda, and kosher salt in a large mixing bowl until they are thoroughly mixed.

Whisk Wet Ingredients

In a separate bowl, whisk together the wet ingredients – eggs, maple syrup, and coconut oil (melted and cooled) until emulsified.

2

Whisk Batter

Pour the liquid ingredients into the dry ones and mix until fully combined. Gently fold in blueberries and lemon zest into the batter.

3

Scoop & Bake!

Scoop the batter into a 12-cup muffin tin, top with a sprinkling of sliced almonds, and bake in a preheated oven for 32-35 minutes.

4

Let Cool & Serve!

Let muffins cool for a few minutes and  then transfer to a wire rack. Grab a muffin, break it apart, bite into it and smile.

5

Make This Now!

Be sure to check out the blog post for ingredient substitutions (for paleo & keto diets), helpful tips, and storage instructions.

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