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
- 3Â 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:Â 1Muffin (of 8)
- Calories:Â 275kcal
- Carbohydrates:Â 29g
- Protein:Â 8g
- Fat:Â 16g
- Saturated Fat:Â 2g
- Cholesterol:Â 70mg
- Sodium: 380mg
- Fiber:Â 4g
- Sugar:Â 16g
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