ALMOND FLOUR BLUEBERRY MUFFINS | ALLRECIPES
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203 calories, CarbohydrateContent 10.6 g, CholesterolContent 46.5 mg, FatContent 16.1 g, FiberContent 2.6 g, ProteinContent 6 g, SaturatedFatContent 5.1 g, SodiumContent 119.2 mg, SugarContent 5.9 g
OLD-FASHIONED BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 33g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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