Healthy Blueberry Muffins
Healthy Blueberry Muffins are super moist, made with almond flour, and sweetened with maple syrup. Made in just one bowl with fresh or frozen blueberries and topped with sliced almonds.
Print
Pin
Servings: 12 muffins
Equipment
- large bowl
- spatula
- muffin liners or non stick cooking spray
- muffin tin
Ingredients
- 2½ cups blanched almond flour
- 1½ tsp baking powder
- ¼ tsp salt
- ⅓ cup coconut oil softened
- ⅓ cup pure maple syrup room temperature
- ¼ cup milk almond, oat, etc.
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen if using frozen do not thaw
- 3 tbsp almond slices
Instructions
- Preheat oven 350°F.Line a muffin tin with muffin liners or coat with nonstick cooking spray.
- In a large bowl, combine almond flour, baking powder, and salt.Add softened coconut oil, maple syrup, milk, eggs, and vanilla. Stir to combine.Add in blueberries and gently stir.
- Spoon mixture into muffin tins using a 3 tbsp cookie scoop or spoon. Sprinkle the tops with almond slices.
- Bake 20-25 minutes, or until a toothpick comes out mostly clean when inserted in the middle. Let cool before enjoying.
- Store in an airtight container surrounded by paper towels on the counter for 3-4 days or in the refrigerator for 4-5 days.