Almond Flour Blueberry Muffins Recipe 

These gluten-free, almond flour blueberry muffins are quick and easy with fresh blueberries. Blueberry almond flour muffins are easy to create using nutritious ingredients. 

– 2 cups (240 g) almond flour – 1 teaspoon ground cinnamon – 1 teaspoon baking soda – ½ teaspoon baking powder – ¼ teaspoon salt – 3 large eggs, room temperature – ¼ cup (59 ml) neutral oil or melted butter – ½ cup (118 ml) maple syrup – 1 lemon, zested – 1 teaspoon (5 ml) vanilla extract – 1 cup blueberrie

Ingredient

Direction

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1

Heat oven to 375 F (190 C). Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl.

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2

Mix the eggs, oil, maple syrup, lemon zest, and vanilla essence in another dish until smooth. 

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3

Blend the dry ingredients thoroughly with the wet mixture. Add the blueberries and fold.

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4

Spoon the batter for the almond blueberry muffins into each muffin liner using a cookie scoop that is 3 tablespoons in size. 

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5

Bake for 18 to 22 minutes, or until the muffin tops are brown and instantly reappear when lightly touched.  

also see

also see

Banana Bars with Cream Cheese Frosting Recipe