almond meal blueberry muffin recipe

Written ByJenny Smyth Posted on
almond meal blueberry muffin recipe
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The Best almond meal blueberry muffin recipe

I’ve been experimenting with different types of flour in my baked goods, and I’m so glad I stumbled upon almond meal. It adds a nutty flavor and a lovely texture to these blueberry muffins. I was inspired by traditional European baking techniques, where ground nuts are often used in sweet breads.

These muffins are moist and flavorful, with the perfect balance of sweet and savory. My kids love helping me mix the batter, and they’re always excited to taste the finished product. We’ve had these muffins for breakfast, as a snack, and even as a dessert.

They’re perfect for any occasion, and they freeze beautifully for later use. I love that they’re made with wholesome ingredients and are relatively healthy compared to other baked goods. The almond meal adds a nice depth of flavor and a satisfying crunch.

I’ve been making these muffins for weeks now, and we’ve never gotten tired of them. My family loves them, and they’re always a hit at potlucks and gatherings. I’ve even started experimenting with different flavors, like adding cinnamon or lemon zest to the batter.

The possibilities are endless! As the weather starts to get cooler, I know I’ll be making these muffins even more frequently. They’re just that good!

We’ll have them for breakfast on chilly mornings, or as a snack after school. I love knowing that my family is getting a delicious, homemade treat without any preservatives or artificial ingredients. It’s all about using real food to make real memories in our home.

Almond Meal Blueberry Muffins

Almond Meal Blueberry Muffins

4.6 from 735 votes

These gluten-free muffins are moist and tender, made with almond meal for a nutty flavor and studded with juicy blueberries. They make a perfect breakfast or snack, naturally sweetened with a touch of honey.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Muffins

2 cups almond meal
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a large bowl, whisk together the almond meal, coconut flour, baking soda, and salt until well combined.
4In a separate bowl, beat the eggs, then add the honey, melted coconut oil, and vanilla extract, whisking until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
6Gently fold in the blueberries, taking care not to overmix or crush the berries.
7Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
8Bake for 22 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely before serving.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 47mg🧂Sodium: 160mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 7g

📝Notes

For a dairy-free option, ensure your coconut oil is solid at room temperature. If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration.

Watch Video Of How Almond Meal Blueberry Muffins Works

These almond meal blueberry muffins are a staple in our household. We love them so much that we often make a double batch so we can freeze some for later use.

They’re perfect for breakfast on-the-go or as a snack after school. The best part is that they’re made with wholesome ingredients and are relatively healthy compared to other baked goods.

Whether you’re looking for a delicious breakfast option or a tasty snack for your family, these muffins are sure to please.

❓ Frequently Asked Questions About Almond Meal Blueberry Muffins

Q: What is almond meal?

Almond meal is a type of flour made from ground almonds. It’s often used as a substitute for wheat flour in baked goods, adding a nutty flavor and texture.

Q: Can I use regular flour instead of almond meal?

Yes, you can use regular flour instead of almond meal, but keep in mind that it will change the flavor and texture of the muffins slightly.

Q: How do I store leftover muffins?

You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q: Can I add other fruits to the batter besides blueberries?

Yes, you can add other fruits like raspberries, blackberries, or strawberries to the batter for a different flavor combination.

Q: How do I reheat frozen muffins?

To reheat frozen muffins, preheat your oven to 350°F (180°C) and bake them for 10-15 minutes or until warmed through.

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