Almond Flour-Blueberry Muffins

Almond Flour-Blueberry Muffins

These healthy, tender, almond flour-blueberry muffins are the perfect grab-n-go breakfast. Using frozen blueberries means you can enjoy them year-round!

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
203 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Step 3
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 cup frozen blueberries
  • 2 cups finely ground almond flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup pure maple syrup
  • 0.25 cup coconut oil, melted and cooled

Categories

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