Almond Blueberry Muffins

These Almond blueberry muffins are not only simple to make but also packed with flavor and nutrition from the almond flour and blueberries. They make a perfect breakfast or snack option.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Dessert, Snack

Cuisine Eastern Europe

Servings medium-sized muffins

Calories 180 kcal

Equipment

2 mixing bowls
1 hand mixer
1 baking mold

Ingredients

2 cups almond flour
1/4 cup maple syrup (adjust to taste)
3 eggs
2 Tbsp melted coconut oil or butter
2-3 Tbsp almond milk
1 tsp vanilla extract
1 tsp baking powder
pinch of salt
1/3 cup fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with oil or butter.
In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, beat the eggs. Add maple syrup, melted coconut oil or butter, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix. Gently fold in the blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy!

Notes

Please note that nutritional values are approximate and can vary based on factors such as the exact ingredients used, variations in portion sizes, and specific brands of ingredients.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 12gProtein: 7gFat: 13gSaturated Fat: 4gCholesterol: 63mgFiber: 2gSugar: 7g

Keyword almonds, blueberry, dairy-free, gluten-free, guilt-free, healthy breakfast, low-carb, muffins, vegetarian recipes

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