Almond Flour, Blueberry Muffins


2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp Gluten-free baking powder

1/4 tsp Sea salt (optional)

1/3 cup Coconut oil (measured solid, then melted, or use butter)

1/3 cup Unsweetened almond milk

3 large Eggs

1/2 tsp Vanilla extract

3/4 cup Blueberries

Preheat oven to 350.

Line a muffin pan with 12 paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)

Stir almond flour, sugar, baking powder and sea salt together in a bowl.

Mix in coconut oil, almond milk, eggs, and vanilla extract, then fold in the blueberries.

Pour batter evenly among the muffin cups.

Bake for about 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes