Almond Flour Blueberry Muffins are a delight that combines the goodness of almond flour with the bursting sweetness of blueberries.
Almond Flour Blueberry Muffins are a delicious and nutritious treat that will satisfy your taste buds. These muffins are made with almond flour, which adds a rich and nutty flavor to the muffin batter. The combination of the almond flour and the sweetness of the blueberries creates a delightful contrast in every bite. Whether you prefer fresh or frozen blueberries, these muffins are sure to be a hit. They bring a burst of fruity goodness to your morning or afternoon snack. The moist and tender texture of the muffins, combined with the plump blueberries, makes for a mouthwatering treat that is hard to resist. Enjoy these scrumptious muffins any time of day, and they are bound to become a favorite in your baking repertoire.
INGREDIENTS YOU NEED
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp sugar
- 1 large ripe banana mashed
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup blueberries
Instructions How To Make Almond Flour Blueberry Muffins
- Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
- In a large bowl, place your almond flour, baking soda, sweetener and salt. Whisk until well combined and create a well in the middle. Set aside.
- In a medium bowl mix together your mashed banana, unsweetened almond milk, and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your blueberries.
- Divide your blueberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!
Almond Flour Blueberry Muffins
Ingredients
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp sugar
- 1 large ripe banana mashed
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup blueberries
Instructions
- Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
- In a large bowl, place your almond flour, baking soda, sugar and salt. Whisk until well combined and create a well in the middle. Set aside.
- In a medium bowl mix together your mashed banana, unsweetened almond milk, and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your blueberries.
- Divide your blueberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!
Nutrition
Frequently Asked Questions About Almond Flour Blueberry Muffins
Absolutely, I recommend using fresh but if you can only find frozen they should work just fine!
Do not overmix the batter! Only mix until all of your ingredients are JUST incorporated.
Store at room temperature in an airtight container for up to 7 days.
Yes, in a shallow airtight container for up to 6 months.
White chocolate chips, walnuts, lemon zest, etc.
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just made them, yum! Fresh out of the oven
Yum! Enjoy!