almond flour blueberry muffins

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healthy | gluten free | paleo

loaded with blueberries, spiced with cinnamon and perfectly fluffy these almond flour blueberry muffins are made with healthier ingredients!

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step 1

Start by measuring out the ingredients listed. You'll find all the substitutions and tips on the blog.

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step 2

Start by preheating the oven, then mix the dry ingredients together in a large bowl until no lumps remain.

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step 3

Next stir in the blueberries until they’re evenly distributed in the flour mixture.

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step 4

Add the wet ingredients to the bowl. You'll find several dairy free options on the blog.

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step 5

Fold the wet ingredients into the dry ingredients. Mix together gently just until a thick batter forms.

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step 5

Portion out the muffin batter into a muffin pan lined with paper muffin liners. I use 2 soup spoons from my silverware drawer.

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step 6

Bake until the muffins are puffed in the center, golden brown, and a toothpick inserted comes out clean or with moist crumbs, (no batter). Transfer to a wire rack.

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step 7

cool completely to room temperature if you’re using the glaze. Otherwise, serve hot or warm with butter.

3 key tips

1. serve these muffins warm with softened butter for a real treat.

2. or cool them to room temperature and drizzle with the glaze.

3. try blackberries, raspberries, or diced strawberries in this recipe.

Enjoy!

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