Almond Flour  Blueberry Muffins

gluten free recipe

“Recipe was so easy to make and the muffins came out perfectly."

- Rini

READER REVIEW

almond flour baking soda salt coconut oil coconut sugar eggs lemon zest vanilla extract blueberries

INGREDIENTS

Almond Flour Blueberry Muffins

Yield

9 servings

Type

Muffins

Time

45 minutes

Level

Beginner

In a large bowl,  whisk together the dry ingredients.

1.

Next, beat the eggs in a medium bowl then stir in the rest of the wet ingredients. Pour the egg mixture over the almond flour mixture and stir the batter until just combined.

2.

Finally, gently fold the blueberries into the batter.

3.

Scoop the batter into the lined cups in the muffin pan filling them almost to the top. Leaving a few cups empty help the muffins to rise.

4. 

Pop the pan into the oven and bake for 5 minutes at 400 then turn the heat down to 375 and bake for another 13-15 minutes.

5. 

Let them cool in the pan for 5 minutes then transfer them to a wire rack to cool completely. The texture of these almond flour muffins is so light and moist.

6. 

Give this recipe a try! Tap the link below for FULL  details.