Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

These muffins are healthy, super moist, and absolutely delicious! Perfect for an on-the-go breakfast or an easy afternoon snack. They're dairy-free, egg-free, and gluten-free.

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

About Me

I am Kanika and thanks for stopping by.

As you browse through, you will find recipes that are quick to make, achievable, healthy and made with simple and low cost ingredients and more importantly that, you will love to cook!

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Ingredients

  • 3 cups almond flour
  • 1/4 cup tapioca flour
  • 3 teaspoons baking powder
  • 3 tablespoons flaxseed meal or chia seeds
  • 2/3 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 3/4 cup milk of your choice (I used almond milk)
  • 2 teaspoons vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon tapioca flour (for coating blueberries)
  • Sliced almonds (for topping)

Method

  • Preheat oven to 180°C (350°F).
  • Line a 12-hole muffin pan with paper liners. Lightly spray the liners with cooking oil. Set aside. 
  • In a large bowl, whisk together almond flour, tapioca flour, baking powder, flaxseed meal or chia seeds, and coconut sugar.
  • In a separate bowl, combine melted coconut oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients.
  • Mix well until there are no lumps, using a rubber spatula to create a thick, smooth batter.
  • Gently roll the blueberries in 1 tablespoon of tapioca flour to coat them. Fold the coated blueberries into the muffin batter, stirring to distribute evenly.
  • Evenly fill each muffin liner with the batter. Top each muffin with sliced almonds.
  • Bake for 30 minutes, or until golden brown and a toothpick inserted into the center comes out with just a few crumbs.
  • Remove the muffin pan from the oven and let the muffins cool on a wire rack for a few minutes. For firmer muffins, refrigerate for an hour before serving.
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