Irresistible Almond Flour Blueberry Muffins
Treat yourself to these Irresistible Almond Flour Blueberry Muffins, a delightful breakfast option that combines the nutty flavor of almond flour with the sweet and tangy burst of fresh blueberries. Packed with protein and wholesome ingredients, these muffins are not only easy to make but also gluten-free and low-carb, making them a perfect choice for any health-conscious eater. Whether you enjoy them warm from the oven or as a quick snack throughout the week, these muffins are sure to impress family and friends alike. Share this delicious recipe and spread the love for healthy baking!
24
Servings
70
Calories
10
Ingredients
Ingredients
Almond Flour
2 cups (None)
Eggs
2 (Whisked)
Egg Whites
2 (Whisked (or substitute with 1 tsp baking soda and 1/4 cup applesauce for vegan option))
Maple Syrup or Stevia
1/4 cup (None)
Baking Soda
1/2 teaspoon (None)
Apple Cider Vinegar
1 tablespoon (None)
Salt
1 dash (None)
Vanilla Extract
1 teaspoon (None)
Coconut Oil or Other Healthy Oil
2 tablespoons (Melted)
Blueberries
1 cup (Fresh, rinsed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a food processor, combine almond flour, eggs, egg whites (or applesauce if using the vegan option), maple syrup (or stevia), baking soda, apple cider vinegar, salt, vanilla extract, and melted coconut oil. Blend until the mixture is smooth and well combined.
3
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
4
Prepare a mini muffin tin by spraying it with a healthy non-stick cooking spray to prevent sticking.
5
Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6
Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
8
Enjoy these delightful muffins fresh or store them in an airtight container for later!
Nutrition Information
4g
Fat
5g
Carbs
2g
Protein
1g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Irresistible Almond Flour Blueberry Muffins?
They are a delightful breakfast option combining nutty almond flour with sweet and tangy fresh blueberries, designed to be protein-packed and wholesome.
Are these muffins gluten-free?
Yes, these muffins are gluten-free as they are made with almond flour instead of traditional wheat flour.
How many calories are in one muffin?
Each muffin contains approximately 70 calories.
Can I make these muffins vegan?
Yes, you can substitute the egg whites with 1 teaspoon of baking soda and 1/4 cup of applesauce to make a vegan version.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the muffins need to bake?
The muffins should be baked for approximately 25 minutes until golden brown.
Can I use stevia instead of maple syrup?
Yes, the recipe allows for 1/4 cup of either maple syrup or stevia depending on your preference.
How many muffins does this recipe make?
This recipe makes 24 mini muffins.
What is the main flour used in this recipe?
The main flour used is almond flour, which provides a nutty flavor and protein.
Can I use frozen blueberries instead of fresh?
The recipe calls for 1 cup of fresh, rinsed blueberries, though frozen may be used if fresh is unavailable.
How do I prevent the muffins from sticking to the tin?
You should spray the mini muffin tin with a healthy non-stick cooking spray before adding the batter.
What size muffin tin should I use?
This recipe is specifically designed for a mini muffin tin.
How much protein is in each serving?
Each muffin contains 2 grams of protein.
Are these muffins low-carb?
Yes, with only 5 grams of carbohydrates per serving, they are considered low-carb.
How should I store these muffins?
Once cooled, store the muffins in an airtight container to maintain freshness.
How much fiber is in one muffin?
There is 1 gram of fiber in each muffin.
What type of oil is recommended?
The recipe recommends 2 tablespoons of melted coconut oil or another healthy oil.
Why is apple cider vinegar included in the recipe?
Apple cider vinegar reacts with the baking soda to help the muffins rise properly.
Should I blend the blueberries with the other ingredients?
No, you should gently fold the blueberries into the batter after the other ingredients have been blended smooth.
How do I know when the muffins are finished?
They are done when they are golden brown and a toothpick inserted into the center comes out clean.
How much almond flour is required?
The recipe requires 2 cups of almond flour.
What is the fat content per muffin?
Each muffin contains 4 grams of fat.
How much sugar is in each muffin?
There is only 1 gram of sugar per serving.
Do I need a food processor?
Yes, a food processor is used to combine the base ingredients until the mixture is smooth.
Can I eat these muffins while they are warm?
Yes, they can be enjoyed fresh and warm from the oven.
How long should I let the muffins cool in the tin?
Let them cool in the tin for about 5 minutes before moving them to a cooling rack.
What is the preparation for the eggs?
The eggs and egg whites should be whisked before being combined with other ingredients.
Is there any salt in this recipe?
Yes, the recipe calls for one dash of salt.
How full should I fill the muffin cups?
Fill each muffin cup about 3/4 full with the batter.
What is the serving size for this nutritional data?
The nutritional information provided is for one individual mini muffin.