These healthy, tender, almond flour-blueberry muffins are the perfect grab-n-go breakfast or snack. Using frozen blueberries means you can enjoy them year-round!
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12
Ingredients
- 2 cups finely ground almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
