Why You’ll Love This

They’re gluten-free, super moist, fluffy, easy to make and are loaded with fresh or frozen blueberries.

This really helps to reduce the oil in baking with almond flour.

My kids don’t love all the baked goods with almond flour because they can taste it but they absolutely love this.

Face test, delicious.

Ingredients

• three eggs
• maple syrup (You can also use honey for any sugar-free liquid sweetener)
• 2% Greek yogurt (You can also use plain yogurt, you can use apple sauce, you can use mashed banana)
• vanilla to teaspoons
• baking powder
• baking soda
• salt
• super fine grind almond flour (3 cups)

For the blueberries:

• blueberries (fresh or frozen)
• almond flour

Instructions

1. We’re heating oven to 350 degrees Fahrenheit and position the rack in the middle.
2. Now grab the bowl and crack three eggs.
3. Now we’re going to add maple syrup.
4. Spray your measuring cup with then it will slide out super easily.
5. I’m using 2% Greek yogurt.
6. We’re adding generous amount of vanilla to teaspoons.
7. Then we’re using baking powder, baking soda and salt.
8. Make sure to whisk all ingredients really well and I kind of like go with the whisk into the egg yolk and break it first and then it’s very easy to combine.
9. All we have left to do is add almond flour.
10. Make sure to really incorporate the flour well into the muffin batter.
11. Now we’re going to take your blueberries and they can be fresh or frozen.
12. Add them to a bowl and sprinkle with almond flour.
13. Then grab a spoon and give it a stirrer.
14. Now incorporate them into the muffin batter.
15. Now our muffin tin I’m using regular 12 muffin tin and I’m using cupcake liners.
16. With almond flour I do recommend to spray even if your liners are kind of like parchment paper.
17. My favorite way to measure out the muffin batter is using the trigger ice cream spoon.
18. Whatever I have left in a bowl I just kind of distribute evenly.
19. It would be nice to add some extra blueberries.
20. Now we’re going to bake them on the middle rack for 20 minutes only.
21. Do your regular two-speed test.

Cooking Tips

You don’t want to burn your almond flour muffins.

Almond flour baking requires a lot of eggs just like coconut flour.

Just because the flour does not contain gluten, think about it, it just basically ground up almonds.

This really helps to reduce the oil in baking with almond flour and almond flour with basically almonds so there is already a lot of fat so it’s good to cut back on that.

One bowl so make sure to whisk all ingredients really well.

This flour also is not actual flour so you don’t have to worry about over mixing, gluten will not develop so just make sure to really incorporate the flour well into the muffin batter and it’s kind of like we’ll stick in a little bit as you mix. Should be like this thicker consistency.

If you’re using frozen blueberries there is no need to fall them.

This step prevents from sinking blueberries into the muffins.

You know the ghost muffins at the bottom is a lot of berries. That’s on the top and on one that we want. Blueberries poking on top and bleeding a little bit and creating those beautiful blue purple waterfalls. That’s what we want.

Some of them are stickies. Some of them are not almond flour sticks.

Look it creates the even portion even size muffins.

They do cook fast and almond flour tends to burn fast.

Look they browned and that’s on the middle rack so I highly, highly, highly stressed. Don’t forget to move the rack to the middle.

Your muffins are ready when it is inserted in the middle and comes out.

Serving Suggestions

This is optional. On top just like for more appeal kids love these muffins so we have to sell these to the kids.

Look at this. Notice they’re so beautiful and I have to say they’re super moist and nutty and sweet. My kids don’t love all the baked goods with almond flour because they can taste it but they absolutely love this. Face test, delicious.