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four keto blueberry muffins on a white background

Almond Flour Blueberry Muffins

Becky
Easy almond flour blueberry muffins that are simple to make and ready to enjoy in less than thirty minutes. A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free and filling.
4.59 from 34 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 340 kcal

Equipment

Cupcake / Muffin pan
Muffin / Cupcake Liners
Muffin / Cupcake Liners

Ingredients
  

  • 2 cups fine ground almond flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup oil we use avocado oil
  • ¼ cup maple syrup or sugar free maple flavored syrup
  • 3 large eggs
  • 1 teaspoon fresh lemon zest
  • ½ cup blueberries fresh or frozen

Instructions
 

  • Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  • In a large mixing bowl, whisk almond flour, salt, and baking powder.
  • Add oil, syrup, eggs, and lemon zest and mix until well combined.
  • Fold in the blueberries
  • Spoon batter evenly into your paper liners.
  • Bake for 20 - 22 minutes or until the center is set.
  • Remove from the oven and let cool for 5-10 minutes before serving.
  • Store in an airtight container at room temperature.

Notes

  • When working with almond flour, spoon almond flour into the measuring cup, then level.
  • We use avocado oil in this recipe. We've also tested with coconut oil which also works great. You can use your favorite neutral flavored oil.
  • By switching the maple syrup to a sugar free maple flavored syrup,  the net carbs will go from 21 to 5 grams.

Nutrition

Serving: 1Calories: 340kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 10gCholesterol: 47mgSodium: 152mgFiber: 1gSugar: 21g
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