Gluten Free Blueberry Muffins Made with Almond Flour
A moist and yummy gluten free blueberry muffin recipe that features sweet blueberries, almond flour and other easy to find pantry staples. These can even be made low-carb with a honey substitute.
Servings: 12 muffins
- 1 cup Fresh Blueberries
- 2 cups almond flour
- 2 whole eggs
- 2 egg whites
- 1/4 cup honey
- 1/2 teaspoon baking soda
- pinch salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons coconut oil
Preheat oven to 350 degrees Fahrenheit.
Prepare a muffin tin with 12 cupcake liners.
Place all ingredients except for your blueberries into a stand-mixer and mix on medium speed until blended.
Fold in the blueberries by hand.
Fill each cupcake paper with batter 3/4 of the way.
Bake for 17 minutes or until the toothpick comes out clean.
Lower Carb version
To make this recipe lower in carbs, sub the honey out for 1/4 cup of sukrin gold or yakon syrup sweetener.
These muffin freeze well for up to one month. To heat, microwave them for 45 seconds.
Serving: 1muffin | Calories: 170cal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 31mg | Fiber: 2g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 0.9mg