Imagine biting into a moist, fluffy muffin bursting with juicy blueberries, knowing it's not only delicious but also completely gluten-free and packed with nutritious almond flour. These heavenly Gluten-Free Blueberry Muffins are about to become your new morning obsession - a guilt-free treat that proves healthy eating can be incredibly indulgent. Whether you're managing dietary restrictions or simply seeking a wholesome breakfast option, these muffins are guaranteed to make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1 cup fresh or frozen blueberries
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in the fresh or frozen blueberries, taking care not to crush them while distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a few additional blueberries on top of each muffin for extra visual appeal.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs for better batter consistency and even mixing.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- If using frozen blueberries, do not thaw them before adding to prevent color bleeding.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Check muffins a few minutes early to prevent overcooking, as almond flour can brown quickly.
- Allow muffins to cool completely before storing to maintain their perfect texture.
- For added nutrition, consider sprinkling some sliced almonds on top before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 55mg
