For an extra layer of flavor, consider adding a sprinkle of almond flakes on top of the muffins before baking. If you don't have lemon zest, orange zest works beautifully as a substitute. Ensure your coconut oil is cooled but still liquid to incorporate smoothly into the batter. To prevent blueberries from sinking to the bottom, toss them in a tablespoon of almond flour before folding them into the batter. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Almond Flour-Blueberry Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS100
Elevate your morning routine with these exquisitely tender Almond Flour-Blueberry Muffins. Bursting with juicy blueberries and subtly sweet notes, they offer a guilt-free indulgence that's both wholesome and satisfying. Perfect for a quick breakfast or a delightful afternoon treat, these muffins bring a touch of elegance to any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol47 mg
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Fiber3 g
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Protein6 g
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Saturated Fat5 g
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Sodium119 mg
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Sugar6 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
StepWhisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until just combined. Gently fold in frozen blueberries to prevent the batter from turning blue and spoon into the prepared muffin cups. (10 minutes)
03
StepBake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. (20 minutes)
04
StepCool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving. (5 minutes)
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Anais Tremblay
Jun 21, 2025Can I use fresh blueberries instead of frozen?
Paxton Schinner
Feb 21, 2025These muffins are amazing! I love how moist they are.
Justus Will
Jan 24, 2025My batter was a little dry, should I add more coconut oil?
Kevon Stamm
Jan 24, 2025A little too sweet for my taste, I'll reduce the maple syrup next time.
Earnest Jenkins
Nov 22, 2024The lemon zest really makes a difference, don't skip it!
Wilfredo Parker
Nov 1, 2024Freezes well, perfect for meal prepping.
Josiah Torphy
Sep 29, 2024I substituted honey for maple syrup and it worked great!
Tiara Smitham
Jul 28, 2024I added a sprinkle of sliced almonds on top before baking for extra crunch.
Stevie Spencer
Jul 7, 2024My kids love these! Such a healthy and delicious snack.