Almond Flour-Blueberry Breakfast Bliss Muffins

Name: Almond Flour-Blueberry Breakfast Bliss Muffins
Total time: 30 min
Yield: 12 servings
Ingredients: 2 cups finely ground almond flour; 0.5 tsp baking soda; 0.25 tsp salt; 0.25 cup coconut oil, melted and cooled; 0.25 cup pure maple syrup; 3 large eggs; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup frozen blueberries

Elevate your mornings with these delightful, gluten-free muffins. A harmonious blend of almond flour, blueberries, and zesty lemon creates a delicious treat that's perfect for on-the-go or a leisurely breakfast.

Recipe Info

Prep Time

30 min

Difficulty

Easy

Servings

12 servings

Nutrition

calories203calories

carbohydrates11g

fat16g

fiber3g

protein6g

sodium119mg

sugar6g

Breakfast American

Ingredients

2 cups finely ground almond flour

0.5 tsp baking soda

0.25 tsp salt

0.25 cup coconut oil, melted and cooled

0.25 cup pure maple syrup

3 large eggs

1 tbsp lemon zest

1 tsp vanilla extract

1 cup frozen blueberries

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners.

In a large bowl, whisk together almond flour, baking soda, and salt. Then add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined, and fold in frozen blueberries.

Spoon the batter into the prepared muffin cups and bake for 18 to 20 minutes or until the tops are slightly firm to the touch. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.