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Almond Flour Blueberry Breakfast Muffins

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 servings
Breakfast
Almond Flour Blueberry Breakfast Muffins
Ingredients
  • 2 cups finely ground almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup pure maple syrup
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Next, take a muffin tin with 12 cups and line it with paper liners to prevent the muffins from sticking.
2
Then, combine almond flour, baking soda, and salt in a large mixing bowl. Whisk these dry ingredients until they are well incorporated.
3
Add the coconut oil, maple syrup, eggs, lemon zest, and vanilla to the bowl. Mix these ingredients together until they form a cohesive mixture.
4
Now, fold in the frozen blueberries to add texture and flavor to your muffins. Spoon the mixture into the prepared muffin cups.
5
Finally, bake the muffins in the preheated oven for 18 to 20 minutes, or until the tops spring back when lightly pressed. Remove from the oven and let cool in the tin for 5 minutes.
6
Transfer the muffins to a wire rack to continue cooling completely.