Almond Flour Blueberry Muffins
Easy, healthy almond flour blueberry muffins that are gluten-free, moist and perfect for a quick Indian-style breakfast or snack.
Ingredients
Equipment
Method
- Preheat your oven to 175 °C (about 350 °F). Grease a 12-cup muffin pan or line with muffin liners and set aside.
- In a large mixing bowl, whisk together almond flour, baking powder and salt.
- In another bowl, crack the eggs and beat lightly. Add honey (or maple syrup), oil and vanilla extract. Mix until well combined.
- Pour the wet mixture into the bowl with dry ingredients and stir gently until a thick batter forms.
- Toss the blueberries with a little almond flour from the bowl (this helps them not sink while baking). Then fold the berries gently into the batter.
- Divide the batter evenly among the prepared muffin cups (fill about ¾ full).
- Bake in the preheated oven for 22–25 minutes or until the tops turn golden and a clean toothpick comes out when inserted into the centre.
- Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
- Enjoy warm or store cooled muffins in an airtight container. They keep well for 2–3 days at room temperature or up to a week refrigerated.
Notes
You can use frozen blueberries without thawing. For slightly sweeter muffins, increase honey/maple syrup to 1/2 cup. These muffins freeze well — wrap cooled muffins individually and freeze up to 3 months.