Almond Flour Blueberry Muffins {Paleo, Low Carb, GF}

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!

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Almond Flour Blueberry Muffins

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

Author Skinny Fitalicious

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 12 muffins

Calories 208 kcal

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Ingredients

• 3 large eggs room temperature
• 1/2 cup applesauce unsweetened
• 1 tsp vanilla extract
• 1/4 cup coconut oil melted
• 2 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup blueberries fresh

US Customary - Metric

Instructions

1. Preheat oven to 350 F. Prepare a muffin tin by spraying with baking spray or line with muffin liners.

2. In a standing mixer, combine the eggs, vanilla extract, applesauce and coconut sugar until smooth. 

3. In a bowl, combine the almond flour (be sure to measure properly) with the baking powder and baking soda. 

4. 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. 

5. Transfer the batter to the prepared muffin tin by spooning the batter into each cavity, dividing it evenly. 

6. Bake at 350 F 20-22 minutes or until a toothpick can be inserted clean in the center. The outside should be golden brown. 

7. 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. 

Recipe Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Course Breakfast, Muffins, Snack

Cuisine American

Keyword almond flour, blueberry muffin, gluten free breakfast, gluten free recipe, healthy blueberry muffin, muffins, paleo blueberry muffin, paleo breakfast, Paleo recipe

Nutrition facts per serving (1muffin)

Calories 208 kcal

Fat 17 g

Saturated Fat 5 g

Cholesterol 46 mg

Sodium 77 mg

Potassium 128 mg

Carbohydrates 10 g

Fiber 2 g

Sugar 4 g

Protein 6 g

Vitamin A 1.3 %

Vitamin C 0.6 %

Calcium 9.9 %

Iron 6.7 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

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What I Used For The Recipe

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About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.