Blueberry Almond Flour Muffins
Indulge in the ultimate comfort of Blueberry Almond Flour Muffins. These muffins are moist, fluffy, and bursting with fresh blueberries, making them a delightful treat for any time of day. Made with wholesome ingredients, they offer a healthier twist on a classic favorite. Perfect for a cozy breakfast or a snack on the go, you won't want to miss out on making these!
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.