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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: almond flour blueberry muffins, gluten-free blueberry muffins
Servings: 14 muffins
Calories: 186kcal
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
- ⅓ cup honey or mapley syrup
- 3 tablespoons almond milk or another type of milk
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!
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