Blueberry Almond Flour Muffins
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
These gluten-free blueberry muffins are made with almond flour and sweetened with honey. They are moist, tender, and perfect for a quick breakfast or snack.
Ingredients
- 473 ml almond flour
- 78.9 ml arrowroot powder
- 29.6 ml coconut flour
- 2.46 ml baking soda
- 2.46 ml sea salt
- 3 eggs
- honey level off the honey with the back of a knife
- 29.6 ml avocado oil
- 4.93 ml vanilla
- 1 fresh blueberries
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.6 mg
- Iron: 1.15 mg
- Magnesium: 8.86 mg
- Phosphorus: 82.7 mg
- Potassium: 127 mg
- Zinc: 0.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml almond flour
- 78.9 ml arrowroot powder
- 29.6 ml coconut flour
- 2.46 ml baking soda
- 2.46 ml sea salt
- 3 eggs
- 29.6 ml avocado oil
- 4.93 ml vanilla
- 1 fresh blueberries
Prepare
- honey, level off the honey with the back of a knife
Let's Cook
-
Step 1.
Preheat the oven to 350° and line a muffin tin with baking cups. Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl. Add the eggs, honey, vanilla, and oil and stir until it's evenly combined with no lumps. Gently stir in the fresh blueberries. Scoop the batter into the muffin tin, filling each compartment about 3/4 full. Bake the muffins at 350℉ for 20-25 minutes, until golden brown and the tops are firm to the touch. 20 minutes was the magic number in my oven, but all ovens vary, so watch them closely. Remove the muffins from the tin, place them on a cooling rack, and let them come to room temperature before eating.