Almond Flour-Blueberry Muffins

These healthy, tender, almond flour-blueberry muffins are the perfect grab-n-go breakfast. Using frozen blueberries means you can enjoy them year-round!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 203 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

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.

Step 3

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.