Almond Flour Blueberry Muffins Best Ever
"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
- Ingredients:
- 11
- Yields:
-
24 mini muffins
- Serves:
- 10
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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Reviews
-
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!
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OMG these are amazing! I made a batch of blueberry muffins using all purpose flour, and then made this recipe using almond flour. Hands down, the almond flour muffins were the best. Only thing I added to recipe was a tablespoon of lemon zest. These were super moist and delicious. I already made a second batch today. This recipe is a keeper! Thank you! -
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. -
These are delicious! I used dried blueberries instead because I had them. Great replacement! My husband will love these to take to work :) -
I was looking for a recipe to use blueberries and almond flour and found this one. The muffins were very good.
Tweaks
-
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!
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I also had organic coconut sugar and used that in place of organic sugar.
RECIPE SUBMITTED BY
I am a teacher and mother of two grown children. I enjoy cooking, especially cookies. I also enjoy line dancing, scrap booking, Bunco, gardening, lighthouses, reading and taking walks with my husband. I have a beautiful granddaughter and a handsome grandson. Both are under the age of five.
