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Almond Flour Blueberry Muffins

Moist Almond Flour Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups (224g) blanched almond flour
  • 1/3 cup (113g) honey or maple syrup
  • 2 large eggs
  • 1/4 cup (60 ml) melted unsalted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries
  • 1 teaspoon lemon zest (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together the honey, eggs, melted butter, vanilla, and lemon zest until smooth.
  2. In a separate bowl, stir together the almond flour, baking soda, and salt, breaking up any lumps.
  3. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  4. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If using frozen blueberries, do not thaw them. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.