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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Fusion, Healthy
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups blanched almond flour spooned and levelled (not packed)
  • 1 tsp baking powder
  • 1/4 tsp salt optional, just a pinch flavour lift
  • 3 large eggs room temperature
  • 1/3 cup honey or maple syrup for natural sweetness
  • 1/4 cup neutral oil e.g. coconut oil or sunflower oil
  • 1 tsp vanilla extract optional but improves flavour
  • 1 cup fresh or frozen blueberries if frozen, no need to thaw

Equipment

  • 12-cup muffin pan
  • Mixing bowl
  • Whisk or spoon

Method
 

  1. Preheat your oven to 175 °C (about 350 °F). Grease a 12-cup muffin pan or line with muffin liners and set aside.
  2. In a large mixing bowl, whisk together almond flour, baking powder and salt.
  3. In another bowl, crack the eggs and beat lightly. Add honey (or maple syrup), oil and vanilla extract. Mix until well combined.
  4. Pour the wet mixture into the bowl with dry ingredients and stir gently until a thick batter forms.
  5. 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.
  6. Divide the batter evenly among the prepared muffin cups (fill about ¾ full).
  7. 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.
  8. Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
  9. 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.