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Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Maple-sweetened almond blueberry muffins with a touch of lemon zest, easy to make and ideal for a quick breakfast on the run.
Ingredients:
  • 2 cups finely ground almond flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup coconut oil, melted and cooled
  • 0.25 cup pure maple syrup
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you line a 12-cup muffin tin with paper liners.
  • In a large bowl, combine almond flour, baking soda, and salt, then add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until well combined. Gently fold in frozen blueberries and transfer the batter into muffin cups.
  • Bake in the preheated oven for 18 to 20 minutes until the tops spring back when lightly pressed. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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