Description
Indulge in the delightful taste of almond flour blueberry muffins, a perfect gluten-free treat for breakfast or snacks. These moist, fluffy muffins are packed with juicy blueberries and feature a nutty aroma that will awaken your senses. Easy to prepare and ideal for any occasion, they offer a delicious way to enjoy a healthier dessert without compromising on flavor.
Ingredients
Scale
- 2 cups almond flour
- 1 cup blueberries (fresh or frozen)
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup milk (dairy or non-dairy)
Instructions
- Preheat the oven to 350?F (175?C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour and baking powder until well combined.
- In another bowl, whisk together eggs, honey (or maple syrup), and milk until smooth.
- Pour wet ingredients into dry ingredients and gently fold together.
- Carefully add blueberries to the batter.
- Spoon the batter into the muffin tin, filling each cup two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow muffins to cool for five minutes before transferring them to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 182
- Sugar: 8g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg