Almond Flour Blueberry Muffins! Fuffy, low carb, Paleo muffins lightened up and packed with antioxidant rich blueberries. A high protein breakfast or snack muffin that's nutritious and delicious! Paleo + Low Carb + Gluten Free
Muffins! It's Monday and I've got a happy and sweet Almond Flour Blueberry Muffin recipe to share with ya! The weekend went by in a blink. The guy and I had an early morning hike Saturday then during the afternoon I went to a cycle certification class. It was so much fun! I love learning new formats and getting pro tips. By the end of the class, I was dead.
When I came home, I planned to remake an old blueberry muffin recipe from the blog. However, after going through old recipes I realized I didn't want to make any of them. Several of them have bananas and bananas are too sweet for me. I'm so sensitive to sugar now. P.S. that's a good thing!
So, Almond Flour Blueberry Muffins happened instead, and I know you won't be disappointed. Even the boyfriend loved these! He practically ate the whole batch which blew me away. He's such a picky eater! I've been tossing them in his lunchbox as a healthier option.
A couple notes on the recipe. You may or may not need the coconut oil. It will depend on the type of almond flour you buy. I used Bob's Red Mill almond flour (not almond meal), but some brands are finer while others are more dense.
When it comes to grain-free baking, you have to be prepared for a little trial and error. Measuring properly is key too!
These are also low in sugar. Only 4 grams per serving! I recommend you test the batter before baking and determine if you need a little extra coconut sugar.
I love using coconut sugar because it's lower GI which means it won't raise your blood sugar as much as other sugars. Make sure you buy one that's unrefined as it has not been bleached and striped of its nutrients.
If you give them a try, make sure to tag me on Instagram so I can share your lovely creations!
More Blueberry Muffins!
Almond Flour Blueberry Muffins
- Preheat oven to 350 F. Prepare a muffin tin by spraying with baking spray or line with muffin liners.
- In a standing mixer, combine the eggs, vanilla extract, applesauce and coconut sugar until smooth.
- In a bowl, combine the almond flour (be sure to measured properly) with the baking powder and baking soda.
- Add the flour mixture to the liquid mixer in the standing mixer along with the coconut oil. Mix until smooth. Do not over mix. Add the blueberries to the bowl and stir by hand.
- Transfer the batter to the prepared muffin tin by spooning the batter into each cavity, dividing it evenly.
- Bake 20-22 minutes or until a toothpick can be inserted clean in the center. The outside should be golden brown.
- Cool the muffins in the pan when they are removed from the oven about 5 minutes then gently, loosen with a small spatula to remove. Store in the refrigerator up to 10 days or in the freezer up to 30 days.