Almond Flour Blueberry Muffins

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.


Almond Flour | Coconut Flour Salt | Baking Soda | Baking powder | Eggs Honey | Milk | Coconut Oil | Vanilla Blueberries

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.

Almond Flour Blueberry Muffins

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