Blueberry Almond Flour Muffins Recipe- Learn Like a Pro

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Blueberry Almond Flour Muffins Recipe- Learn Like a Pro:-These muffins are made without grains, dairy, and refined sugar, and they contain blueberries and almond flour. These blueberry muffins are a wholesome snack or breakfast option because they are moist, fluffy, and perfectly sweet. Not to mention, they are healthy!

Blueberry Almond Flour Muffins Recipe- Learn Like a Pro

 

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Blueberry muffins made with almond flour that are grain-free, moist, and fluffy, and have the perfect texture! A delicious breakfast, snack, or even dessert can be made with this straightforward recipe.

 

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Ingredients

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

 

Also Read:-No-Bake Oatmeal Peanut Butter Cookies Recipe

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Instructions

  • Before beginning, prepare a muffin tin by lining it with muffin liners and preheating the oven to 350 degrees Fahrenheit.
  • The recipe yields either eight larger muffins or ten smaller muffins.

 

  • The eggs, pure maple syrup, and vanilla extract are the wet ingredients, and they should be mixed together in a large mixing bowl using a whisk.
  • Dry ingredients consist of almond flour, tapioca flour, baking powder, and salt. Combine these ingredients in a separate bowl and stir until combined.

 

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  • Stir the dry ingredients into the bowl containing the wet ingredients until a thick batter is formed. Pour the dry ingredients into the bowl.
  • Before adding the blueberries to the muffin batter, toss them in one tablespoon of tapioca flour.

 

  • After that, transfer the blueberries to the batter and stir them thoroughly until they are evenly distributed throughout the batter.
  • Fill the paper liners with the muffin batter until they are almost full. Pour the batter into the muffin pan that has been prepared.

 

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  • To your liking, you can sprinkle additional blueberries on top.
  • The muffins should be baked on the middle rack of an oven that has been preheated for 28 to 35 minutes, or until a clean test is performed on the muffins and the tops are golden brown.

 

  • The internal temperature of the muffins can be determined by using an instant read thermometer or a meat thermometer, if you have either of these types of thermometers.
  • When the muffins have reached an internal temperature of 190 to 200 degrees Fahrenheit, they are considered to be completely cooked.

 

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Notes

  • It is recommended that you wait until the muffins have reached room temperature before removing the muffin papers and eating them.
  • The muffins can be kept in the refrigerator for up to a week if they are stored in an airtight container.
  • It is also possible to freeze any leftover muffins for up to three months by placing them in a large freezer bag or zip-lock bag.

 

Nutrition

  • Serving: 1Muffin (of 8)
  • Calories: 275kcal
  • Carbohydrates29g
  • Protein: 8g
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Sodium: 380mg
  • Fiber: 4g
  • Sugar: 16g

 

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