Craving a delicious and wholesome treat? These Almond Flour Blueberry Muffins are a fantastic, healthier twist on a classic, perfect for a quick breakfast or snack. You’ll love how easy they are to make and their delightfully tender texture.
Key Ingredients & Substitutions:
- Almond Flour: Essential for the healthy, gluten-friendly base. Do not substitute with other flours for this recipe.
- Fresh Blueberries: Frozen blueberries work too, just don’t thaw them first.
- Maple Syrup: Honey or agave nectar are good liquid sweetener alternatives.
- Eggs: Crucial for structure; flax eggs are not recommended for this recipe.
- Almond Milk: Any plant-based milk or regular milk works.
Ingredients:
- 2 cups almond flour, blanched and finely ground
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup almond milk
- 1/4 cup melted coconut oil, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 180 kcal
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking. This prepares your muffin tin for healthy blueberry muffin success.
2. Combine Dry Ingredients
In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. Make sure there are no clumps for an even bake. This step is crucial for light and fluffy Almond Flour Blueberry Muffins.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the maple syrup, eggs, almond milk, cooled melted coconut oil, and vanilla extract. Combine until everything is smooth and well incorporated.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can make your healthy blueberry muffins tough.
5. Fold in Blueberries
Gently fold in the fresh or frozen blueberries. Distribute them evenly throughout the batter. These Almond Flour Blueberry Muffins are packed with fruity flavor.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
7. Bake to Perfection
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow your healthy blueberry muffins to cool in the tin for a few minutes before transferring to a wire rack.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest for a bright, citrusy note.
- Nutty Crunch: Sprinkle chopped almonds or walnuts on top before baking.
- Spice It Up: Include 1/2 teaspoon of cinnamon or nutmeg for warmth.
- Chocolate Chip: Stir in 1/2 cup of dark chocolate chips for a decadent touch.
Storage Instructions:
Store leftover Almond Flour Blueberry Muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; simply thaw at room temperature or warm gently in the microwave before enjoying. These healthy blueberry muffins are perfect for meal prepping.
Frequently Asked Questions (FAQ):
Q: Can I use coconut flour instead of almond flour?
A: No, coconut flour absorbs liquid very differently. This recipe is specifically formulated for almond flour.
Q: Are these muffins gluten-free?
A: Yes, since they use almond flour, these muffins are naturally gluten-free.
Q: Can I reduce the amount of sweetener?
A: You can slightly reduce the maple syrup, but it might affect the texture and moisture of the muffins.
Q: How do I prevent blueberries from sinking to the bottom?
A: Lightly toss the blueberries in a teaspoon of almond flour before folding them into the batter.
Q: Can I make these muffins vegan?
A: You would need to substitute the eggs with a suitable vegan egg replacer, though results may vary.
Q: What kind of coconut oil should I use?
A: Refined coconut oil has a neutral flavor, while unrefined coconut oil will give a subtle coconut taste. Both work well in these healthy blueberry muffin recipes.
