Ingredients
Scale
- 3 cups (270 grams) blanched almond flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup maple syrup or honey
- ¼ cup extra-virgin olive oil or melted unsalted butter
- 2 tablespoons lemon juice
- 4 eggs
- 1 cup blueberries (4 ½ ounces), fresh or frozen
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with paper liners.
- In a large bowl, combine almond flour, baking powder, baking soda, and salt; whisk to blend.
- In a separate bowl, whisk together maple syrup, olive oil, and lemon juice until well blended. Add eggs and beat until uniformly colored. Combine the wet and dry mixtures, stirring until a few clumps remain.
- In a smaller bowl, mix blueberries with ground cinnamon to prevent sinking, then gently fold the blueberries into the batter.
- Divide the batter evenly among the muffin cups, filling them quite full. Bake until golden brown and a toothpick inserted in the center comes out clean, about 24 to 27 minutes.
Last Step:
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These muffins can be stored at room temperature for 1 to 2 days and in the fridge for up to 5 days.
For frozen muffins, store in an airtight container up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 5g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg