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Homemade Almond Flour Blueberry Muffins photo

Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are a delightful treat! Bursting with blueberries and made with wholesome ingredients, they’re perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Muffin tin
  • Parchment paper or muffin liners
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with parchment paper or muffin liners.
  3. Step 3: In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
  4. Step 4: In another bowl, beat the eggs before adding in the honey, melted coconut oil, and milk. Whisk until well combined.
  5. Step 5: Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Step 6: Gently fold in the blueberries.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Step 8: Bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a cooling rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for up to 3 months for longer storage.
  • To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.