Almond Flour Moist Blueberry Muffins

8 35 166
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 12
Almond Flour Moist Blueberry Muffins
Health Highlights


2 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Baking soda
1/2 tsp Sea salt, fine
2 large egg Egg
1/4 cup Maple syrup
2 tbsp Butter, grass fed, unsalted ((melted) (can substitute for 2 tbsp of coconut oil for a dairy free option))
1 1/2 tbsp Lemon juice
1 cup Blueberries


Preheat oven to 350F.

Prepare your muffin tins by lining them with muffin cups.

In a large bowl, mix the almond flour, baking soda and salt. Gently stir.

In a separate bowl, combine the eggs, maple syrup, melted butter, and lemon juice use a whisk to mix well.  

Slowly pour and mix together the wet mixture into the bowl with dry ingredients. Then add the blueberries and gently fold them in the mixture.

Use a tablespoon to divide the mixture into the muffin cups filling them about 3/4 of the way.

Bake for 25 minutes.

Let cool before serving and enjoy!




Nutrition Facts

Per Portion

Calories 166
Calories from fat 111
Calories from saturated fat 19.0
Total Fat 12.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 41 mg
Sodium 140 mg
Potassium 155 mg
Total Carbohydrate 9.8 g
Dietary Fiber 1.5 g
Sugars 6.4 g
Protein 4.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.7

Energy sources