ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
ALMOND FLOUR BERRY MUFFINS
Delicious and easy recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass. I use a frozen three berry mix.
Provided by Saraghina
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F
- In a small saucepan, simmer the berries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
- Combine the dry ingredients.
- Combine the wet ingredients (berries too) in a separate bowl.
- Add dry ingredients to wet and mix well.
- Evenly fill each baking cup with the batter.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 189.7, Fat 11.1, SaturatedFat 1.1, Cholesterol 46.5, Sodium 71.5, Carbohydrate 19.8, Fiber 3.1, Sugar 14.9, Protein 6
BLUEBERRY & ALMOND MUFFINS
A delicious, extremely easy and healthy recipe perfect for adults and kids alike!
Provided by gazelleie
Time 45m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 180c/fan.
- To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
- Next, in a large separate bowl cream the butter until soft and creamy.
- Then scrape the almond paste into the butter and mix thoroughly.
- Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
- Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
- Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
- Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)
Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).
Provided by Gluten Free B
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine almond flour and baking soda in a large bowl.
- Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 70.2 mg, Sugar 4.7 g
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
- In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
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