Easy Almond Flour Blueberry Muffins Recipe

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!

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!

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.

• 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!

• 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.

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!

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.

Notes:

• A zest of a lemon would be delicious in this situation as well!

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