Almond Flour Blueberry Muffins

I loveee these! I’ve never been a hug almond flour person but I these may be opening my mind to giving it a try in recipes more often! The search for a good blueberry muffin came about while I was trying to figure out a few more things I could eat as snacks because breastfeeding Noah Robert and working out requires a lot of food throughout the day! And the fact that he doesn’t deal well with dairy or wheat adds another challenge, especially when I was to have the occasional treat.

These taste like a treat but they’re actually a nice and nutritious snack soo that’s always a good combo!

They’re also dairy and gluten free when following the recipe exactly as written below! You can of course, always use your milk preference and switch the coconut oil for butter if you’re not concerned with those things!

Ok guys, enough of me talking, let’s get to the good stuff! Making muffins! 😀

Almond Flour Blueberry Muffin Ingredients

2 1/2  cups almond flour

1/2 Cup coconut sugar

3 eggs ( you can sub a little under a 1/2 Cup applesauce but they end up a little more moist! May want to check them and add a few minutes to the cook time if you do this. You can also probably do flax egg but I haven’t tested it!)

1 Cup Blueberries (I use frozen wild blueberries)

1/3  Cup Almond milk

1/3 Cup coconut oil (melted) ( If you don’t like coconut flavor you can also use butter or expeller pressed coconut oil)

1 teaspoon Baking soda

1/2 teaspoon Sea salt

1 teaspoon Vanilla (optional)

Sprinkle a little cinnamon on top! (optional)

Almond Flour Blueberry Muffin Instructions

Preheat oven to 350 degrees Fahrenheit!

Add all dry ingredients (almond flour, coconut sugar, baking soda, sea salt) to a mixing bowl and stir them together.

Add wet ingredients ( almond milk, melted coconut oil, eggs, vanilla) and mix everything together with a hand mixer. If you have a big enough food processor you could probably use it but I’ve never tried! Mines not huge!

Stir in blueberries.

Distribute evenly into 12 muffins. If you’re not using a silicone muffin pan or liners, lightly line the muffin cups with coconut oil!

Bake at 350 degree Fahrenheit for 30 – 35 minutes depending on your oven! I’d recommend checking at 30 minutes! Stick a toothpick in to check, if no batter comes out, they’re cooked through.

Makes 12 large muffins.


Sweat, Smile, Repeat! And Eat!