Best 2 Almond Flour Blueberry Nut Muffins Recipes

Dive into the delightful world of wholesome baking with our collection of almond flour blueberry nut muffins, gluten-free zucchini muffins, and paleo blueberry muffins. These recipes cater to various dietary preferences, offering a delectable treat for every palate. Almond flour blueberry nut muffins, made with almond flour, coconut flour, and a burst of blueberries and nuts, provide a nutrient-packed and low-carb option. Gluten-free zucchini muffins, featuring zucchini, almond flour, and a touch of maple syrup, offer a moist and flavorful treat that's perfect for a healthy snack or breakfast. Paleo blueberry muffins, crafted with almond flour, coconut flour, and fresh blueberries, provide a grain-free and refined sugar-free indulgence that's sure to satisfy your sweet cravings. Get ready to tantalize your taste buds and embark on a guilt-free baking adventure with these delectable muffin recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.

Provided by Erin

Categories Breakfast

Time 30m

Number Of Ingredients 11

Ingredients

2 1/2 cups almond flour
3/4 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup maple syrup
1/3 cup milk of choice
1 tbsp coconut oil (melted)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (divided)

Steps:

Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
Stir flour, cinnamon, baking soda, and salt together in a large bowl.
In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 148 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

ALMOND FLOUR BLUEBERRY NUT MUFFINS

Almond Flour Blueberry Nut Muffins image

These muffins are gluten free, dairy free, and low carb. And they taste awesome! I have made these for people without any diet restrictions and they absolutely love them. The almond flour keeps these muffins nice and moist, and let's be honest... who doesn't love blueberry muffins? They are perfect for breakfast, snack, or dessert. Keep in airtight container up to one week.

Provided by Living Smart Girl

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup blanched almond flour
⅛ teaspoon baking soda
1 pinch salt
½ cup coconut milk
1 large egg, at room temperature
2 tablespoons coconut oil, melted
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup blueberries
¼ cup chopped nuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
Mix almond flour, baking soda, and salt together in a bowl.
Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 6.2 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 33.3 mg, Sugar 3.7 g

Tips:

Use fresh or frozen blueberries. Fresh blueberries will give you the best flavor, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
Don't overmix the batter. Overmixing can make the muffins tough. Stir just until the ingredients are combined.
Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These almond flour blueberry nut muffins are a delicious and healthy snack or breakfast option. They are gluten-free, grain-free, and dairy-free, making them a great choice for people with food allergies or sensitivities. The muffins are also packed with protein and fiber, making them a filling and satisfying snack.