Blueberry Almond Muffins are simple to make and smells heavenly while baking! Plus they are a healthy alternative to a muffin made with white flour. Many people are looking to reduce their carb intake while still enjoying blueberry muffins. This led us to research healthier options with Almond Flour and Coconut Oil! These Muffins are delicious and you might not want to share! But if you are in the sharing mood, they look beautiful in a serving basket.Jump to Recipe
Blueberry Almond Muffins are wonderful straight out of the oven. For this batch, I used a Muffin Top baking pan resulting in a smaller muffin. They are a great option for a breakfast or lunch buffet when a large muffin is too much. Let the muffins 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. The Almond Flour adds a nutty flavor. As a bonus, each bite you take has a blueberry! You will love these light muffins packed with flavor.
Blueberry Almond Muffins
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 for my Blueberry Almond Muffins. Reduces the potential mistake of making Almond Butter!
Low Carb Muffins with Almond Flour
Blueberry Almond Muffins is a simple recipe requiring only a few ingredients. Almond Flour is the main ingredient along with the blueberries. My preference is fresh blueberries but you can use frozen if that is your only option. 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.
Blueberry Almond Muffins
- Medium size bowl
- Small bowl
- 12 Muffin tin with paper cup liners
- Cookie cooling rack
- 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.
- In a small size bowl, mix together the dry ingredients.
- In a medium size bowl, 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.