Almond flour blueberry muffins are quick and easy to make, fluffy, moist, delicious and gluten free! They’re also low-carb, paleo and a great healthy breakfast or snack for anytime of day.
Mix dry ingredients together in a medium bowl.
Whisk wet ingredients together separately in a large mixing bowl.
Combine the dry ingredients with the wet ingredients in the large bowl and mix together. Fold in the blueberries.
Pour or spoon muffin batter into a prepared muffin pan lined with paper liners or with thickly greased muffin cups.
Bake at 350° F for 22-24 minutes. Remove muffins from the oven and let cool for 10 minutes.