Name: Almond Flour Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups almond flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 1/2 cup honey; 1/4 cup melted coconut oil; 1/4 cup milk (dairy or plant-based); 1 cup blueberries (fresh or frozen)

If you’re hunting for a delightful treat that’s both wholesome and indulgent, look no further than these scrumptious Almond Flour Blueberry Muffins. Bursting with juicy blueberries and made with nutritious almond flour, these muffins are perfect for breakfast, a snack, or even dessert. They’re naturally sweetened with honey and made moist with coconut oil, making them a fantastic option for those who want a healthier take on a classic favorite.

Why This Recipe Belongs in Your Rotation

These Almond Flour Blueberry Muffins are not just delicious; they’re also incredibly versatile. Whether you’re looking for a quick grab-and-go breakfast or a delightful snack to enjoy with your afternoon coffee, these muffins fit the bill perfectly. The combination of almond flour and fresh blueberries creates a delightful texture and flavor that will surely impress your family and friends. Plus, they’re gluten-free, making them an excellent choice for those with dietary restrictions. Trust me, once you make these muffins, they will quickly become a staple in your baking repertoire.

What We’re Using

3 cups almond flour: This forms the base of our muffins, giving them a nutty flavor and a moist texture.
3/4 teaspoon baking soda: This will help our muffins rise and become fluffy.
1/2 teaspoon salt: A little salt enhances the sweetness and flavor of the muffins.
3 large eggs: Eggs provide structure and moisture, helping bind the ingredients together.
1/2 cup honey: This natural sweetener gives our muffins a lovely sweetness without refined sugars.
1/4 cup melted coconut oil: Coconut oil adds moisture and a hint of tropical flavor.
1/4 cup milk: Use any milk of your choice—dairy or plant-based works great! It helps to achieve the right consistency.
1 cup blueberries: Fresh or frozen, these little bursts of sweetness are the star of the show.

Gear Up: What to Grab

Mixing bowls: For combining all the ingredients.
Measuring cups and spoons: Precision is key in baking!
Whisk: To mix the wet and dry ingredients thoroughly.
Muffin tin: A standard 12-cup muffin tin will do the trick.
Parchment paper or muffin liners: For easy removal of the muffins after baking.
Cooling rack: To cool the muffins once they are out of the oven.

From Start to Finish: Almond Flour Blueberry Muffins

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly.

Step 2: Prepare Your Muffin Tin

Line a muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins once baked and keep them from sticking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, baking soda, and salt. This step is crucial as it ensures that the baking soda is evenly distributed throughout the flour.

Step 4: Mix Wet Ingredients

In another bowl, beat the eggs before adding in the honey, melted coconut oil, and milk. Whisk these ingredients together until well combined. You want a smooth mixture that’s well blended.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Fold in the Blueberries

Gently fold in the blueberries, being cautious not to break them up too much. You want those beautiful bursts of blueberry goodness intact!

Step 7: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.

Step 8: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time.

Step 9: Cool Down

Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Texture-Safe Substitutions

Almond flour: If you need a nut-free alternative, try using oat flour or a gluten-free all-purpose flour blend.
Honey: Maple syrup or agave nectar can be used for a vegan option.
Coconut oil: You can substitute melted butter or another neutral oil like avocado oil.
Milk: Any plant-based milk, such as almond milk or oat milk, will work well.

Cook’s Commentary

These Almond Flour Blueberry Muffins are incredibly easy to whip up and can be made in under an hour! They are not only a delicious treat, but they’re also packed with nutrients from the almond flour and blueberries. Feel free to experiment by adding in some lemon zest for a refreshing twist or substituting the blueberries for your favorite fruit, like raspberries or cranberries. The possibilities are endless with these muffins!

Cooling, Storing & Rewarming

Once your muffins have cooled completely, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Place the muffins in a freezer-safe bag or container, and they’ll last up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes.

That’s a Wrap

Whether you enjoy them fresh out of the oven or as a wholesome snack throughout the week, these Almond Flour Blueberry Muffins are sure to become a favorite in your home. With their delightful flavor, nutritious ingredients, and easy preparation, they check all the boxes. So, gather your ingredients and get baking—your taste buds will thank you!