Almond Flour Blueberry Muffins
Ingredients
-
1
cup
almond flour or meal
-
1
cup
coconut flour or gluten free all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
coarse salt
-
¼
cup
oil or softened butter
-
½
cup
granulated sugar
-
2
large
eggs
-
1
tablespoon
lemon zest (optional)
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
pure almond extract
-
1
cup
milk (of choice)
-
1
cup
fresh or frozen blueberries
-
2
tablespoons
coarse sugar (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, beat together the oil or butter, sugar, eggs, lemon zest (if using), vanilla, almond extract, and milk.
- Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
- Fill each muffin liner about ¾ full and sprinkle with coarse sugar if desired.
- Bake for 20-27 minutes until the edges are browned and a toothpick inserted comes out clean.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
203
Total fat
11g
Total carbohydrates
22g
Total protein
5g
Sodium
170mg
Cholesterol
62mg
You might also like