Almond Flower Bluberry Muffins (Gluten Free)

Contributed By: Parker


2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2 Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Step 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Helpful Hints:

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 5 mins
Total Time: 35 mins
Servings: 12
Yield: 12 muffins
Nutrition Facts (per serving)
203 Calories
16g Fat
11g Carbs
6g Protein

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