These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Ingredients
- finely ground almond flour: 2 cups
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- coconut oil, melted and cooled: 0.25 cup
- pure maple syrup: 0.25 cup
- eggs: 3 piece
- lemon zest: 1 Tbsp
- vanilla extract: 1 tsp
- frozen blueberries: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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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.
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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.
