Gluten-Free Almond Flour Blueberry Muffins

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

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together the honey, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the muffin cups, filling each one about three-quarters full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Interesting Facts