Craving a delicious breakfast treat that's both healthy and irresistibly tasty? Look no further! These Gluten-Free Blueberry Muffins made with almond flour are about to become your new morning obsession. Packed with juicy blueberries, nutrient-rich almond flour, and a touch of natural sweetness, these muffins prove that gluten-free baking can be absolutely mouthwatering. Whether you're following a gluten-free diet or simply looking for a healthier alternative to traditional muffins, this recipe is guaranteed to become a household favorite that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix the batter.
- Gently fold in the blueberries, distributing them evenly throughout the batter. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This ensures the muffins will rise properly and have a nice dome shape.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 1 month.
Tips
- Use Room Temperature Ingredients: Ensure your eggs and other wet ingredients are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Gently fold the ingredients together. Overmixing can lead to tough, dense muffins.
- Prevent Blueberry Sinking: Toss blueberries in a little almond flour before adding to the batter to help them stay suspended throughout the muffins.
- Check for Doneness: Since almond flour bakes differently, use the toothpick test to ensure the muffins are fully cooked.
- Freeze for Later: These muffins freeze beautifully. Wrap individually for quick, easy breakfast options throughout the week.
- Customize Your Muffins: Feel free to add nuts, swap blueberries for other berries, or sprinkle some sliced almonds on top before baking for extra texture.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
