Blueberry Almond-Flour Muffins
Grain-free, protein-rich and bursting with blueberries. Tender crumb from almond flour, sweetened with a little maple.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 cups (300 g) almond flour
- 3 large eggs
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 1 tsp baking soda, pinch salt
- 1 1/2 cups fresh blueberries
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk eggs, maple, coconut oil, vanilla and lemon zest.
Stir in almond flour, baking soda and salt until combined.
Gently fold in blueberries.
Divide between cups; bake 22–26 minutes until golden. Cool before removing (almond-flour muffins are fragile when hot).
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Blueberry Almond-Flour Muffins
Grain-free, protein-rich and bursting with blueberries. Tender crumb from almond flour, sweetened with a little maple.
Ingredients
- 3 cups (300 g) almond flour
- 3 large eggs
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 1 tsp baking soda, pinch salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk eggs, maple, coconut oil, vanilla and lemon zest.
- Stir in almond flour, baking soda and salt until combined.
- Gently fold in blueberries.
- Divide between cups; bake 22–26 minutes until golden. Cool before removing (almond-flour muffins are fragile when hot).
