Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are the best! They’re moist, fluffy, and naturally sweet. Whip up a batch today for quick breakfasts or healthier midday snacking.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 18

Cool 15

Total Time 43

Servings

Calories 240kcal

Author Sharon Rhodes

Equipment

Ingredients

2 cups almond flour
½ tsp baking soda
¼ tsp fine sea salt
¼ cup coconut oil, melted but not hot
⅓ cup coconut sugar
3 eggs *room temperature
1 tbsp lemon zest
1 tsp vanilla extract
¾ cup blueberries

Instructions

Preheat the oven to 400° and line 9 cups of a muffin tin with parchment paper liners. Leaving a few cups empty helps circulate the heat, allowing the muffins to rise.
In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and coconut sugar. Set aside.
In another small mixing bowl, beat the eggs then stir in the oil, lemon zest, and vanilla.
Pour the egg mixture over the almond flour mixture and stir until just combined. Don't overmix the batter.
Add the blueberries to the batter and gently fold them in.
Scoop the muffin batter into the 9 prepared muffin cups.
Bake at 400° for 5 minutes, then turn the heat down to 375° and bake for 13-15 minutes more. Watch for the tops to be lightly browned and spring back when lightly pressed with a finger.
Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.

Video

Notes

To Store: The muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

To Freeze: Place the completely cooled muffins in a large resealable freezer bag or an airtight container in a single layer and freeze for up to three months.

Nutrition