Gluten-Free Almond Flour Blueberry Muffins
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GLUTEN-FREE ALMOND FLOUR BLUEBERRY MUFFINS
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If you have given up gluten, it’s not easy finding a great-tasting muffin. This almond flour muffin recipe is a great base to add anything you want to it. If I don’t make it with blueberries, I’ll add some sugar-free Lily’s Sweets, Dark Chocolate Baking Chips, or some roasted apples and cinnamon spices.
These are great for breakfast with a cup of Roasted Chicory Root Coffee or to make a batch and take on a road trip. I do have to warn you though… these are very filling since they are made with almond flour, but they soooo good!
How To Make Almond Flour Muffins
You will need almond flour, baking soda, apple cider vinegar, eggs, melted butter, sweetener of choice, and blueberries (or whatever you want to add to the muffins).
The sweetener I prefer to use is, Health Trim Mama Pure Stevia Extract Powder … but Swerve is also a good choice, to keep your muffins sugar free and is not as expensive.
Mix all ingredients together.
Mix ingredients thoroughly.
Gently Fold Blueberries into the batter. Here You can add much as you like. I love a lot of blueberries in mine.
Spoon batter into either greased muffin pans or silicone ones. I prefer the silicone muffin pan cause it can pop out super easily.
Bake at 350° for 20 minutes or until golden brown.
Remove from the oven and allow to cool before taking it out of the muffin pan. Then store it in an airtight container. Enjoy…
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Almond Flour Blueberry Muffins
This recipe is a great base for a gluten-free and sugar-free muffin. Just omit the blueberries and add whatever you like to the batter. Taste amazing with sugar-free chocolate chips or even apples and cinnamon.
- Oven
- Mixing Bowl
- Measuring Cup and Spoons
- Muffin Pan
- 2 Cups Almond Flour
- 4 Eggs
- 1/2 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- 2 Tbsp Melted Butter
- 1/8 tsp Stevia ((Option: Substitute 2 Tbsp Honey))
- 1 Cup Blueberries ((can substitute other fruits, chocolate chips, or add spices like cinnamon))
- Preheat the oven to 350°.
- In a large bowl combine almond flour, eggs, baking soda, apple cider vinegar, melted butter, and sweetener.
- Fold in blueberries (or other choices of fruits or chocolate chips.
- Spoon into greased muffin pan (silicone muffins pans are the best.
- Bake for 20 minutes or until golden brown.
- Allow cooling before serving.
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