These healthy Almond Blueberry Muffins are made with coconut flour and are lightly sweetened. A perfect start to any morning.
I have always loved blueberry muffins, so coming up with a healthy and grain free version was high on my priority list. These muffins are just lightly sweetened with a touch of maple syrup, allowing the blueberry flavor to shine through.
This Almond Blueberry Muffin recipe is low carb, paleo friendly, and gluten free!
To Make these Almond Blueberry Muffins you will need:
- blueberries
- coconut flour
- coconut milk
- baking powder
- salt
- cinnamon
- eggs
- maple syrup
- coconut oil
- vanilla extract
- sliced almonds
- mixing bowls
- sifter or sieve
- whisk
- rubber spatula
- muffin scoop
- paper liners
- standard muffin pan
To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with papers and set it aside for now. (This recipe makes about 8 muffins.)
Sift together coconut flour, baking powder, salt, and cinnamon into a mixing bowl. Set it aside for now.
Whisk eggs in a second bowl until they are fluffy. Add in vanilla extract, maple syrup, and coconut milk. Drizzle in coconut oil while whisking the mixture.
Add the egg mixture to the flour mixture and whisk until it is smooth. Add in the blueberries and most of the sliced almonds.
Reserve about a tablespoon of them. Fold the blueberries and almonds into the batter with a rubber spatula.
Scoop the batter into your prepared muffin pan. Top the muffin batter with the remaining sliced almonds.
Bake for 20-25 minutes, or until the muffins are lightly golden on top and test done when a wooden pick is inserted in the center.
Transfer the muffins to a rack to cool. Enjoy!
These muffins are wonderful as an afternoon snack as well as a lovely breakfast.
How to Store these Muffins:
These muffins are best stored in an airtight container that is lined with paper towels. Keep the muffins in the refrigerator for best results.
You can also freeze these if you like. Visit this page for tips for freezing muffins.
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Almond Blueberry Muffins
Ingredients
- ⅓ c coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ c real maple syrup
- ¼ c coconut milk
- ¼ c coconut oil, melted
- ⅔ c fresh blueberries
- ¼ c sliced almonds, divided
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with papers and set it aside for now. (This recipe makes about 8 muffins.)
- Sift the coconut flour, baking powder, salt, and cinnamon into a mixing bowl. Set it aside for now.
- Whisk your eggs in a second bowl, until they are fluffy.
- Add in the vanilla extract, maple syrup, and coconut milk.
- Drizzle in the coconut oil while whisking the mixture.
- Add the egg mixture to the flour mixture and whisk until it is smooth.
- Add in the blueberries and most of the sliced almonds. Reserve about a tablespoon of them. Fold the blueberries and almonds into the batter with a rubber spatula.
- Scoop the batter into your prepared muffin pan.
- Top the muffin batter with the remaining sliced almonds.
- Bake for 20-25 minutes, or until the muffins are lightly golden on top and test done when a wooden pick is inserted in the center.
- Transfer the muffins to a rack to cool.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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