Easy Almond Flour Blueberry Muffins Recipe :-For a bakery-style muffin that everyone will adore, try these gorgeous blueberry muffins made with almond flour and topped with crackly ingredients. These nutritious muffins may be prepared in a single bowl using only a few basic ingredients, and they can be served to guests in less than half an hour. They are naturally devoid of gluten, contain a modest amount of sugar, and carry a powerful punch of protein. My young child devours these for breakfast every morning. Here, frozen blueberries are an excellent choice!
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Easy Almond Flour Blueberry Muffins Recipe
Ingredients:
- ¼ cup butter, melted
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup blueberries (fresh or frozen)
- 1 tbsp organic cane sugar or turbinado sugar (amazing for crunchy top!
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Instructions:
- Put the oven on to a temperature of 350 degrees Fahrenheit. The first step in preparing a muffin pan is to coat ten liners with cooking spray and then place them inside the muffin tin.
- For the purpose of melting the butter, place it in a small bowl that is suitable for use in the microwave and cover it. Perform increments of twenty seconds in the microwave. Hold off till a later time.
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- Using a whisk, combine the almond flour, flax baking soda, cinnamon, and salt in a mixing dish of medium size. Mix the ingredients together.
- Be sure to incorporate the maple syrup, eggs, vanilla extract, and almond extract into the mixture in addition to the melted butter.
- One more time, whisk the mixture until it is completely smooth. A certain degree of thickness will be present in the batter; this is believed to be normal!
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- A rubber spatula should be used to incorporate the blueberries into the mixture. The mixture should be spooned into the muffin tray using a measuring cup that has a ¼ cup capacity. This will result in a total of 10 muffins.
- It is not necessary to apply pressure to the batter in any way. Each muffin ought to have a quarter of a teaspoon of sugar sprinkled on top of it before it is assembled.
- Twenty minutes in the oven, or until the top is golden brown and a toothpick inserted into the centre comes out clean, is the time that should be spent baking. While it cools, place on a wire rack.
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Substitutions and dietary swaps:
- Use butter that does not contain dairy products.
- To make muffins with a high protein content, add two scoops of collagen peptides.
- Combine the zest of one to two large lemons with half a teaspoon of lemon extract to make lemon blueberry muffins.
- Add-ins: Include your choice of ⅓ cup of chocolate chips, walnuts, or coconut!
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Storage:
- If there are any leftovers, place them in the refrigerator after storing them on the counter for up to three days in an airtight container.
- These are also very helpful when frozen.
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Notes:
- A zest of a lemon would be delicious in this situation as well!
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Nutrition information:
- Total Fat 9.6g
- Saturated Fat 3.2g
- 16%Cholesterol 49.4mg
- 9%Sodium 200mg
- 5%Total Carbohydrate 13g
- 7%Dietary Fiber 2g
- Sugars 8.5g
- 10%Protein 5.2g
- 2%Calcium 21.4mg
- 2%Iron 0.4mg
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I wanted to know if I could substitute agave nectar for the maple syrup? Great recipe. Thank you.
Hello Doug,
Yes you can use nector for maple syrup