Blueberry Almond Flour Muffins
There’s something truly magical about waking up to the smell of fresh-baked Blueberry Almond Flour Muffins. I remember the first time I made these muffins; it was a rainy Saturday morning, and I had a craving for something warm and comforting. As I mixed the ingredients, the sweet aroma of blueberries filled the kitchen, instantly lifting my spirits. These muffins are not just a treat for your taste buds; they’re also a healthier option packed with the goodness of almond flour. It’s wonderful to enjoy a delicious muffin without the guilt. Plus, they’re super simple to whip up! Whether you’re having a cozy brunch at home or need something quick to grab on the go, these muffins are the perfect solution. Trust me, once you try my Blueberry Almond Flour Muffins, you’ll want to make them again and again!
Recipe Snapshot
38 mins
10 mins
28 mins
Medium
180 kcal
5 g
Keto, Paleo, Vegan
9 g
Frying Pan, Whisk, Oven, Wooden Spoon, Mixing Bowl, Baking Sheet
Why You’ll Love This Blueberry Almond Flour Muffins
Healthier Alternative
Using almond flour instead of regular flour makes these muffins gluten-free and adds a lovely nutty flavor. I love how almond flour keeps the muffins moist and fluffy, which is often a challenge with gluten-free baking.
Sweetness from Nature
These muffins are sweetened with pure maple syrup, giving them a rich flavor without the refined sugars found in many baked goods. It’s amazing how just a touch of maple syrup can elevate the taste!
Berry Goodness
Fresh blueberries not only add sweetness but are also bursting with antioxidants. I love the way they create little pockets of juicy goodness in each muffin, making every bite a delightful experience.
Easy to Make
The simplicity of this recipe is one of its best features. With just a few ingredients and steps, you can create something that feels special. It’s perfect for novice bakers and busy mornings alike.
Perfect for Any Occasion
Whether you serve them at a brunch gathering or enjoy them as a snack, these muffins fit any occasion. I often make a batch on Sundays to enjoy throughout the week!
Essential Ingredients for Blueberry Almond Flour Muffins
The ingredients for Blueberry Almond Flour Muffins are not just delicious but also wholesome. Each component plays a vital role in creating muffins that are both tasty and nutritious. The combination of almond flour and tapioca flour gives these muffins a unique texture, while the eggs provide the structure needed for a perfect rise. Fresh blueberries bring in a burst of flavor, making these muffins a delightful treat.
- 3 eggs – Essential for binding and providing structure to the muffins.
- ½ cup pure maple syrup – Adds natural sweetness and moisture.
- 1 teaspoon pure vanilla extract – Enhances the flavor profile of the muffins.
- 2 cups almond flour – A gluten-free alternative that adds a nutty flavor and moisture.
- ½ cup tapioca flour – Helps in achieving the right texture and structure.
- 1 teaspoon baking powder – A leavening agent that ensures the muffins rise properly.
- 1 teaspoon sea salt – Balances the sweetness and enhances the flavor.
- 1 ½ cups fresh blueberries – Bursting with flavor and antioxidants.
- Zest of 1 lemon (optional) – Adds a refreshing citrus note to the muffins.
Blueberry Almond Flour Muffins Instructions
Making Blueberry Almond Flour Muffins is a breeze! Just follow these simple steps, and you’ll have a batch of delicious muffins ready in no time. Let’s dive in!
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. The anticipation of the muffins baking will fill your kitchen with a mouthwatering aroma!
- In a large mixing bowl, whisk together the eggs, pure maple syrup, and pure vanilla extract. The mixture should become smooth and slightly frothy, creating a perfect base for the muffins.
- In another bowl, combine the almond flour, tapioca flour, baking powder, and sea salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms. You might need to use a spatula to scrape the sides and combine everything well.
- Toss the blueberries in 1 tablespoon of tapioca flour. This step helps prevent the berries from sinking to the bottom of the muffins. Then, gently fold them into the muffin batter.
- Pour the muffin batter into the prepared muffin pan, filling each liner most of the way up. If you want, feel free to add extra blueberries on top for that appealing presentation!
- Bake the muffins on the center rack of the preheated oven for 28 to 35 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted comes out clean.
- If you have an instant-read thermometer, check that the muffins have reached an internal temperature of 190 to 200 degrees Fahrenheit to ensure they’re fully cooked.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before peeling off the muffin papers. Enjoy!
Things Worth Knowing
- Use Room Temperature Ingredients: For a smoother batter, make sure your eggs and maple syrup are at room temperature before mixing.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid dense muffins.
- Check Doneness: Use a toothpick or cake tester to check if the muffins are done; they should come out clean.
- Cool Properly: Allowing the muffins to cool helps them set and makes peeling off the liners easier.
Variations to Try
While I love the classic Blueberry Almond Flour Muffins, there are plenty of variations to keep things interesting. Here are some ideas to inspire your next batch!
- Try Different Berries: Substitute blueberries with raspberries or blackberries for a different flavor profile.
- Add Nuts: Incorporate chopped walnuts or almonds for added crunch and flavor.
- Chocolate Chips: Throw in some dark chocolate chips for a delightful twist!
- Spices: Add a pinch of cinnamon or nutmeg for warm, cozy flavors.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze these muffins in a zip-lock bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
- Pairing: These muffins pair wonderfully with a cup of tea or coffee for breakfast or an afternoon snack.
Side Dish Ideas for Blueberry Almond Flour Muffins
When it comes to serving Blueberry Almond Flour Muffins, the possibilities are endless. Here are some ideas to enhance your muffin experience:
- Breakfast Spread: Serve with a dollop of Greek yogurt or a smear of almond butter for added protein and creaminess.
- Brunch Treat: These muffins are perfect for a brunch spread alongside fresh fruit and a light salad.
- Snack Time: They make a great afternoon snack, either on their own or paired with a cup of tea.
- Seasonal Serving: Incorporate seasonal fruits on the side, like fresh strawberries in spring or sliced peaches in summer.
- Mini Muffin Version: For kids’ lunches or snacks, try making mini versions of these muffins for smaller portions.
- Picnic Perfect: Pack them for a picnic or road trip; they travel well and make for a satisfying treat!
FAQ
Conclusion
The Blueberry Almond Flour Muffins are truly a delightful treat that brings together wholesome ingredients and delicious flavors. I encourage you to try making these muffins in your own kitchen. They’re not only easy and quick to prepare but also perfect for enjoying at any time of the day. Your taste buds will thank you, and you’ll love the joy they bring to your table!
Blueberry Almond Flour Muffins
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 pieces eggs
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 ½ cups fresh blueberries
- Zest of 1 pieces lemon optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together the eggs, pure maple syrup, and pure vanilla extract.
- In another bowl, combine the almond flour, tapioca flour, baking powder, and sea salt.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.
- Toss the blueberries in 1 tablespoon of tapioca flour, then gently fold them into the batter.
- Pour the batter into the prepared muffin pan, filling each liner most of the way up.
- Bake for 28 to 35 minutes, until a toothpick comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack.
Notes
- Tip 1: Allow the muffins to cool to room temperature before peeling off the muffin papers and eating.
- Tip 2: Store muffins in an airtight container in the refrigerator for up to 1 week.
- Tip 3: You can also freeze leftover muffins in a large zip lock bag or freezer bag for up to 3 months.
