Almond Blueberry Muffins
These healthy almond blueberry muffins are the perfect low sugar snack! They’ll satisfy your sweet tooth and keep you energized all afternoon.
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet ingredients
- 1/3 cup honey
- 3 large eggs
- 1/3 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Mix-Ins and Toppings
- 1 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
Equipment
- Muffin tin
- Muffin liners
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C), and line a muffin tin with 12 liners. Set aside.
- Combine dry ingredients: In a large bowl, whisk together almond flour, baking powder, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together honey, eggs, milk, melted butter, vanilla extract, and lemon juice.
- Add wet ingredients to dry: Pour the wet ingredients over dry and mix until well combined and no clumps of almond flour remain. Be careful not to overmix.
- Add blueberries: Add blueberries to batter and gently fold until evenly distributed. Reserve about 1/4 of the blueberries.
- Fill muffin liners: Add batter to muffin liners evenly, filling each about halfway. Top with remaining blueberries and slivered almonds.
- Bake: Bake muffins for 20-25 minutes on the middle rack. Muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool for 5 minutes in the pan. Then, transfer to a wire rack until they are completely cooled. Enjoy immediately or store!
Calories: 327kcal, Carbohydrates: 19g, Protein: 11g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 52mg, Sodium: 217mg, Potassium: 59mg, Fiber: 5g, Sugar: 11g, Vitamin A: 195IU, Vitamin C: 2mg, Calcium: 145mg, Iron: 2mg