Blueberry Almond Flour Muffins

Blueberry Almond Flour Muffins are a delightful way to start your day or enjoy as a snack. These muffins are not only gluten-free but also packed with wholesome ingredients that will make your taste buds sing. With the natural sweetness of blueberries and the nutty flavor of almond flour, each bite is a treat you won’t want to miss. Whether you are looking for a breakfast option, an afternoon snack, or even a post-workout pick-me-up, these muffins have got you covered.

Why I Love This Recipe

There’s something incredibly satisfying about baking with almond flour. It gives baked goods a rich, nutty flavor while keeping them moist and tender. The addition of fresh blueberries not only adds a burst of color but also a sweet-tart flavor that perfectly complements the almond base. Plus, using maple syrup as a natural sweetener means you can enjoy these muffins without the guilt of refined sugars. The best part? They’re super easy to whip up, making them perfect for any skill level in the kitchen.

Ingredient List

• 3 eggs
• ¾ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 cups almond flour
• ¾ cup tapioca flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 ½ cups fresh blueberries
• Zest of 1 lemon (optional)

What’s in the Gear List

• Mixing bowls – for combining ingredients.
• Whisk – to beat the eggs and mix the wet ingredients.
• Measuring cups and spoons – for accurate ingredient measurements.
• Silicone spatula – perfect for folding in the blueberries.
• Muffin tin – to bake the muffins.
• Parchment paper liners (optional) – for easy muffin removal.

Build Blueberry Almond Flour Muffins Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or grease it lightly with oil.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, whisk together the 3 eggs, ¾ cup of pure maple syrup, and 1 teaspoon of pure vanilla extract until well combined.

Step 3: Mix the Dry Ingredients

In another bowl, combine 2 cups of almond flour, ¾ cup of tapioca flour, 1 teaspoon of baking powder, and 1 teaspoon of sea salt. Stir until the dry ingredients are evenly mixed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.

Step 5: Fold in the Blueberries

Gently fold in the 1 ½ cups of fresh blueberries and the zest of 1 lemon, if using. This adds a refreshing hint of citrus that elevates the flavor.

Step 6: Fill the Muffin Tin

Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.

Step 7: Bake the Muffins

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden brown and slightly domed.

Step 8: Cool and Enjoy

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Make It Fit Your Plan

• For a vegan option, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
• Use honey or agave syrup instead of maple syrup if desired.
• Add nuts or seeds for extra crunch and nutrition.
• Try swapping blueberries for other berries like raspberries or chopped strawberries.

Flavor Logic

Blueberries and almond flour create a harmonious blend of flavors and textures. The sweetness of the blueberries complements the nuttiness of the almond flour, while the maple syrup adds a rich depth of flavor. The optional lemon zest brightens the muffins, balancing the sweetness with a hint of citrus. Each bite is a delightful experience, perfect for satisfying cravings without compromising on health.

Cooling, Storing & Rewarming

After baking, it’s important to let your Blueberry Almond Flour Muffins cool completely on a wire rack. Once cooled, you can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to enjoy them warm later, simply pop them in the microwave for a few seconds or warm them in a toaster oven. They are also freezer-friendly; just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries can be used in this recipe. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.

Can I substitute almond flour with another type of flour?

Almond flour has a unique texture and flavor, but you can experiment with other gluten-free flours, like coconut flour or a gluten-free all-purpose blend. Keep in mind that these may alter the final texture and flavor of the muffins.

Are these muffins suitable for meal prep?

Absolutely! These Blueberry Almond Flour Muffins are perfect for meal prep. Make a batch at the beginning of the week for easy grab-and-go breakfasts or snacks.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the amount of maple syrup or add a touch of brown sugar or coconut sugar to the batter.

Time to Try It

Baking Blueberry Almond Flour Muffins is not just a culinary endeavor; it’s a chance to create something delicious that you and your loved ones will enjoy. With simple ingredients and straightforward steps, this recipe is accessible to everyone. Why not whip up a batch today? You’ll be rewarded not just with the delightful aroma of baking muffins, but also with a tasty treat that’s wholesome and satisfying. Enjoy the process, and most importantly, enjoy every bite!