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Almond Flour Blueberry Muffins
These moist almond flour blueberry muffins are made with protein-packed almond flour for a hearty breakfast or snack.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
almond flour blueberry muffins
Servings:
12
muffins
Author:
Claire Cary
Ingredients
3
large
eggs
½
cup
granulated sugar
½
cup
unsalted butter
melted (can sub coconut oil)
1
teaspoon
pure vanilla extract
2
cups
superfine blanched almond flour
¼
cup
tapioca starch
1 ½
teaspoons
baking powder
½
teaspoon
salt
1 ¼
cups
blueberries
fresh or frozen
US Customary
-
Metric
Instructions
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with melted butter. Set aside.
In a large bowl, whisk the eggs, sugar, butter, and vanilla together.
Whisk in the almond flour, tapioca starch, baking powder, and salt until just combined.
Gently fold in the blueberries.
Scoop the batter into the muffin tin, filling each about ¾ of the way up (about 68 g in each well).
Top with a few extra blueberries and a sprinkle of sugar if desired.
Bake for 20 minutes or until a toothpick comes out clean.
Let cool in the tray for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
I always use cupcake liners when making muffins.
I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
To store:
Store almond flour blueberry muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze:
Freeze almond flour blueberry muffins in a freezer-safe bag for up to 3 months.
Mama says, “Make sure to always check your labels!”
Nutrition
Serving:
1
muffin
|
Calories:
242
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
67
mg
|
Sodium:
169
mg
|
Potassium:
33
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
312
IU
|
Vitamin C:
1
mg
|
Calcium:
79
mg
|
Iron:
1
mg