For best results, use blanched almond flour, which has a finer texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning blue. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Feel free to add a handful of chopped nuts, such as almonds or pecans, to the batter for added texture and flavor.
Almond Flour Blueberry Muffins (Gluten Free)
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING12 People
-
VIEWS34
Elevate your mornings or sweeten your evenings with these delightful almond flour blueberry muffins. Infused with the bright zest of lemon, these gluten-free treats are so irresistibly moist and flavorful, you'll forget they're even gluten-free!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate9 g
-
Cholesterol47 mg
-
Fiber3 g
-
Protein6 g
-
Saturated Fat1 g
-
Sodium70 mg
-
Sugar5 g
-
Fat12 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin with either grease or paper liners. (5 minutes)
02 Step
Recipe View 2 mins In a large bowl, whisk together the almond flour and baking soda until well combined. This ensures even distribution of the baking soda for a consistent rise. (2 minutes)
03 Step
Recipe View 3 mins In a separate bowl, gently combine the fresh blueberries, eggs, vanilla extract, and lemon zest. Be careful not to crush the blueberries. (3 minutes)
04 Step
Recipe View 3 mins Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins. (3 minutes)
05 Step
Recipe View 5 mins Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full. (5 minutes)
06 Step
Recipe View 25 mins Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them after 20 minutes to prevent over-baking. (25 minutes)
07 Step
Recipe View 10 mins Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
08 Step
Recipe View 2 mins Once cooled, lightly dust the muffins with confectioners’ sugar for an elegant finishing touch. (2 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Ceasar Croninconn
May 11, 2025These muffins are amazing! My family couldn't believe they were gluten-free.
Kiara Medhurst
Apr 28, 2025I substituted maple syrup for the confectioners sugar and they were still great!
Turner Kunze
Apr 12, 2025I've made these several times and they always come out perfect. Easy and delicious!
Lily Bashirian
Feb 28, 2025The lemon zest really elevates the flavor. I added a streusel topping for extra sweetness.