Go Back
+ servings
Almond Flour Blueberry Muffins on a white plate with fresh blueberries
Print Recipe
5 from 1 vote

Blueberry Almond Flour Muffins

Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: almond flour blueberry muffins, Almond flour muffins, blueberry muffins
Servings: 12 muffins
Calories: 172cal
Cost: $5

Equipment

  • 12-count muffin tin
  • blender
  • Rubber Spatula
  • Ice Cream Scoop

Ingredients

  • 1 cup blueberries
  • 2 cups almond flour
  • 2 large eggs
  • 2 egg whites
  • 1/4 cup real honey
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tbsp. apple cider vinegar
  • 2 tsps. vanilla extract
  • 2 tbsps. coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit. Make sure oven rack is set to the center position.
  • Line a 12-count muffin tin with cupcake liners.
  • Place all your ingredients except your blueberries into your food processor, blend until smooth
  • Remove blender cup from the base, and fold in berries using a rubber spatula.
  • Using an ice cream scoop, carefully fill each muffin tin liner 3/4 of the way with batter.
  • Bake for 15-17 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Notes

Nutritional values may vary and are meant to be a guide. 
Store cooled muffins in an airtight container for up to 3 days for best taste.
These muffins can also be cooled, and the frozen for up to one month. Thaw at room temperature before enjoying. 

Nutrition

Serving: 1muffin | Calories: 172cal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 122mg | Potassium: 33mg | Fiber: 2g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg