Almond Flour Blueberry Muffins

Moist and flavorful almond flour muffins packed with sweet and tangy blueberries – what’s not to love?

These tender treats are perfect for a quick breakfast or snack, and the best part?

They’re made with wholesome ingredients and are surprisingly easy to whip up in just 20 minutes!

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1/2 cup fresh or frozen blueberries
• Confectioners’ sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (180°C).

Line a 4-cup muffin tin with paper liners.

In a medium bowl, whisk together the almond flour, sugar, baking powder, and salt.

In a large bowl, whisk together the melted butter, egg, and vanilla extract.

Add the Greek yogurt and whisk until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Dust with confectioners’ sugar, if desired.

Serve and share!

Notes

Remember, almond flour can be prone to clumping, so make sure to whisk it well with the sugar, baking powder, and salt to get rid of any lumps. Use room temperature egg for a lighter muffin texture.

Also, don’t overwhisk the egg mixture, as it can make the muffins dense.

If using frozen blueberries, pat them dry with a paper towel before adding them to the batter to avoid excess moisture. Don’t overbake! These muffins can go from golden to burnt quickly, so keep an eye on them after 20 minutes.

These muffins are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

Simply thaw at room temperature or reheat in the microwave before serving. These muffins are quite delicate, so be gentle when folding in the blueberries and dividing the batter among the muffin cups to avoid deflating them.

You can customize these muffins by adding other mix-ins like chopped nuts, chocolate chips, or dried cranberries.

Just be mindful of the amount you add to avoid overpowering the blueberry flavor.

Nutrional Value

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 6g