Flourless Almond Blueberry Muffins Recipes

FLOURLESS BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
• In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
• Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
• Gently fold the blueberries into the batter.
• Divide the batter among the prepared muffin cups.
• Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
• Let the muffins cool in the pan for 15-20 minutes and serve.

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
• In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)

Steps:

• Preheat oven to 350 F.
• Prepare muffin tin with muffin liners or grease.
• Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
• Fold in blueberries.
• Spoon batter evenly between muffin pan filling them almost full. (See Video)
• Bake for 20-25 minutes.

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

HEALTHY FLOURLESS BLUEBERRY BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350. Grease a 10-12 count muffin tin generously with cooking spray/oil and set aside.
• In a large mixing bowl, combine the dry ingredients and mix well.
• In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
• Using a heaping 1/4 cup, pour the muffin batter into the greased muffin tin. Bake for around 30-35 minutes (For paleo option, it can be up to 55 minutes, depending on the coconut flour) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool for 5 minutes in the muffin tin, before removing to a wire rack to cool completely.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

ALMOND FLOUR BLUEBERRY MUFFINS

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.