Light, nutty and moist – these gluten-free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!
I decided to create my first ever gluten-free muffin recipe. Although I don’t follow a strict gluten-free diet, I have been intrigued by almond flour for quite a while which just so happens to be the ideal wheat alternative for baking.
What are the benefits of almond flour?
- Protein-packed: a serving of almond flour provides 5 grams of cholesterol-free protein.
- Full of vitamins and minerals including magnesium, Vitamin E, potassium and more.
- Great source of dietary fiber providing 3 grams per serving (as compared to just .6 of a gram in white flour.)
- Rich in mono-unsaturated fatty acids. (These muffins are also made with olive oil so you are getting a double dose of these heart-healthy fats!)
Difference between regular flour versus almond flour:
- Almond flour is gluten-free. Regular flour is not
- Almond flour is loaded in fiber
- Almond flour retains many of its nutrients. Because white flour is processed the natural nutrients have been removed.
Of course, the million-dollar question: “How do they taste?!” If you’re looking for a moist, nutty and fluffy muffin that won’t go straight to your hips, this one is for you!
What kinds of berries can you use?
These muffins work best with any type of berry– fresh or frozen.
My boys eat these by the fistful and I’m right there with him.
It’s a good thing they are so healthy!
Keto muffins option:
You can also make these keto-friendly by using two dropper full‘s of Stevia instead of honey.
Can you use regular muffin tins or mini?
Regular or mini– it doesn’t matter.
Can I incorporate flax seed into these muffins?
Yes! You could add 1-2 tablespoons.
No fork required.
Almond Flour Blueberry Muffins
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!