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almond flour blueberry muffins in a muffin tin
5 from 7 votes

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are super soft, sweet, and delicious! They are made with very simple ingredients, taste great, and are perfect as a snack or dessert.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: almond flour blueberry muffins, gluten-free blueberry muffins
Servings: 14 muffins
Calories: 186kcal

Ingredients

Dry Ingredients

  • 3 cups almond flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • 1 cup blueberries

Wet Ingredients

  • ½ cup greek yogurt
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • cup honey or mapley syrup
  • 3 tablespoons almond milk or another type of milk

Instructions

  • Preheat the oven to 350 °F (180 °C) and prepare the muffin pan with paper liners.
  • Mix all dry ingredients, except for the blueberries, in a bowl.
  • Mix all wet ingredients in another bowl.
  • Add the dry ingredients to the wet ingredients and stir until everything is combined. Then fold in the blueberries.
  • Fill the paper liners with the dough and add a few extra blueberries on top.
  • Bake the muffins for 10-15 minutes until they are golden brown. Let them cool and enjoy!

Nutrition

Serving: 1muffin | Calories: 186kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 37mg | Fiber: 3g | Sugar: 9g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg