Blueberry Almond Muffins that are simple to make and smells heavenly while baking! We are looking to reduce our carb intake while still enjoying blueberry muffins. This led to researching healthier options with Almond Flour and Coconut Oil! These Muffins are delicious that you might not want to share! If you are in the sharing mood, they look beautiful in a serving basket.Jump to Recipe
They are wonderful straight out of the oven. Let them cool slightly to easily remove the paper lining. Additional toppings and condiments are not really necessary! Typically I would add butter but not with these muffins. As a bonus, each bite you take has a blueberry! The Almond Flour adds a nutty flavor. You will love these light muffins packed with flavor.
Many people do not realize that Almond flour is actually made from ground almonds. You can make Almond flour in your kitchen. Basically you need to blanch the almonds in boiling water to remove the outer skin, then using a food processor grind them into a fine flour. When making Almond meal you would not remove the outer skin providing a richer color. But be careful, over grinding them results in Almond Butter! My preference is to purchase Almond flour and Almond meal.
Low Carb Muffins with Almond Flour
This is a simple recipe requiring only a few ingredients. Almond Flour is the main ingredient along with the blueberries. My preference is fresh blueberries. If you do not have some of the ingredients you may be able to substitute other ingredients. I like to add the blueberries individually to each muffin to ensure a blueberry in every bite. Plus I like the final appearance of the muffins once they are out of the oven.
Almond Blueberry Muffin Tops
- 2 cups Almond Flour Unpacked
- 1 tsp Baking Soda
- ¼ tsp Sea Salt
- ½ tsp Chia Seeds
- 2 Eggs
- ¼ cup Applesauce Unsweetened
- ¼ cup Honey Raw Local
- 2 tbsp Coconut Oil melted
- 1 tsp Vanilla
- 1 tbsp Apple Cider Vinegar
- 1 Cup Blueberries fresh
- 1 tsp Almond Flour
- Preheat oven to 350 degrees.
- Line a 12-muffin baking tin with paper liners. My preference is a muffin top pan.
- Mix together the dry ingredients.
- Mix together the wet ingredients.
- Mix the dry ingredients into the wet ingredients.
- Shake the blueberries in almond flour.
- Spoon muffin mixture into the prepared muffin pan.
- Add the coated blueberries evenly to each muffin tin to ensure there is a blueberry in every bite!
- Press blueberries slightly into the batter
- Bake for 20-minutes, remove from pan and cool.