Blueberry Almond Flour Muffins
These Blueberry Almond Flour Muffins are moist, nutty, and bursting with fresh blueberries—perfect for breakfast or a healthy snack!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Silicone spatula
- Muffin Tin
- Parchment paper liners
Ingredients
- 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
- 1 lemon zest optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or grease it lightly with oil.
- 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.
- 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.
- Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
- 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.
- Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
- 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.
- 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!
Notes
- For a vegan option, substitute eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Frozen blueberries can be used if thawed and drained to avoid excess moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.