¼cupneutral vegetable oilcoconut, walnut, or grapeseed oil would work
For the Blueberry Muffins
1cupfreshor frozen blueberries*
Zest of a lemon
Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
In a small bowl, whisk eggs, maple syrup, and oil.
Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
Fold in the blueberries and lemon zest.
Divide the batter equally in the prepared muffin tin.
Sprinkle with sliced almonds (if using).
Bake 32-35 minutes or until muffins turn golden brown.
Let it cool for 5 minutes and serve while it is still warm.
Can I use frozen blueberries to make these muffins?
Yes, frozen blueberries are a perfect substitute for fresh blueberries, especially when the berries are not in season. This simple swap allows you to make these low-fat, gluten-free blueberry muffins any time of year.Since you will only need 1 cup of frozen blueberries, save the rest of your frozen blueberries for a healthy weeknight snack. And no need to thaw your frozen berries! Adding the berries to the muffin batter while still frozen will prevent them from bleeding into the batter.
Use any neutral flavored, unrefined oil you have in your pantry. I really enjoy the flavor of grapeseed oil, but walnut or coconut oil would work just as well.
Can I swap maple syrup with honey? Yes, especially if you want a sweeter, more floral Gluten Free Blueberry Muffin. To do so, simply replace the maple syrup with an equal amount of wildflower honey.
These gluten free blueberry muffins are best the day they are baked, still warm from the oven. However, if you do store them in the fridge to enjoy during the week, just warm them in the microwave for 30 seconds for a delicious, nutritious breakfast or afternoon snack.