almond flour blueberry muffins

healthy | gluten free | paleo

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

step 1

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

step 2

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

step 3

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

step 4

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

step 5

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

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.

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.

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.


If you enjoyed this recipe, please leave a rating on the post!

⭐️ ⭐️ ⭐️ ⭐️ ⭐️