These almond flour blueberry muffins are a delightful and healthy gluten-free option that is perfect for breakfast or as a snack. Made with almond flour, these muffins are packed with protein and fiber, making them a nutritious choice. Bursting with juicy blueberries, these muffins are moist, fluffy, and have a hint of sweetness. Easy to make and requiring only a few ingredients, these gluten-free muffins are a great addition to your baking repertoire. Enjoy these guilt-free treats without sacrificing flavor or texture!
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together the honey, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each one about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
