Almond Flour Blueberry Muffins Best Ever
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I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
- Ready In:
- 33mins
- Serves:
- Yields:
- Units:
5
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ingredients
- 2 cups almond flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄3 cup organic sugar
- 2 eggs
- 3 3 tablespoons olive oil or 3 tablespoons canola oil
- 2 tablespoons honey
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup blueberries
directions
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
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RECIPE MADE WITH LOVE BY
@Lighthouse Rita
Contributor
@Lighthouse Rita
Contributor
"I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe."
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Finally, I found this awesome almond flour recipe that actually worked! I had to cook for 30 mins total (I got 11 big muffins), and used organic coconut sugar too. I will be making these again! (many many times!). Wheat flour triggers my autoimmune disease, so this recipe is perfect.Reply
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Tweaked to remove sugar altogether and to make a lighter muffin with whipping the egg whites. Blueberry Muffins 2 cups almond flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, separated 3 tablespoons sunflower/safflower oil 1/4 cup honey 1 teaspoon vanilla extract 3/4 cup blueberries DIRECTIONS Preheat oven 350 degrees. Mix dry ingredients. Whip egg whites until stiff. Mix liquid ingredients in separate bowl. Add liquid ingredients to dry ingredients and gently mix. Fold in egg whites. Gently fold in blueberries. Put into prepared muffin cups. Reynolds brand works best to keep from over browning. If making mini muffins cook for 15 minute or when toothpick comes out clean. If making big muffins cook for 20-25 minute or when toothpick comes out clean. Cool for 5 minutes and enjoy. Yum!1Reply
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I loved these! I have been on a low carb (ketoish) program for 2 years, I have a co-worker who is diabetic and another who is dairy intolerant and ...I LOVE TO BAKE. So, finding something to take to work that offers something for everyone forces me to tweak recipes often. With these I substituted the sugar with granulated golden monk fruit (1/4c.) Also, I like avocado oil over olive. Every person who tried them asked for the recipe! They are moist and flavorful. I was suspicious of the almond flavoring and nutmeg but followed the recipe and I was amazed at how well those flavors mingled within without overpowering the blueberry taste. I am making them again today since I didn't bring a single one home! Thank you!1Reply
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These are delicious! I used dried blueberries instead because I had them. Great replacement! My husband will love these to take to work :)Reply
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I was looking for a recipe to use blueberries and almond flour and found this one. The muffins were very good.Reply
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