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Almond Flour-Blueberry Muffins

Almond Flour-Blueberry Muffins

Cost $10, save $15

Source: Recommended by CookPal

  • 20 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 cups finely ground almond flour
    • ½ teaspoon baking soda
    • 🧂 ¼ teaspoon salt

  • Wet Ingredients

    • ¼ cup coconut oil, melted and cooled
    • ¼ cup pure maple syrup
    • 🥚 3 large eggs
    • 🍋 1 tablespoon lemon zest
    • 1 teaspoon vanilla extract

  • Mix-ins

    • 1 cup frozen blueberries

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2

Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.

3

Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

203

Calories

  • 6
    Protein
  • 11
    Carbs
  • 16
    Fats

💡 Avoid overmixing to keep the muffins tender.Use fresh lemon zest for more vibrant flavor.Frozen blueberries work well as they don’t bleed into the batter as much as fresh ones.Let the muffins cool completely to prevent crumbling when removing from liners.