Almond Flour Blueberry Muffins (Gluten Free) recipe

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Ingredients

2 cups almond flour
½ teaspoon baking soda
1 cup fresh blueberries
3 eggs
2 ½ teaspoons vanilla extract
1 teaspoon lemon zest
¼ cup confectioners’ sugar

Nutrition Info

158.6 calories
carbohydrate: 9 g
cholesterol: 46.5 mg
fat: 11.6 g
fiber: 2.5 g
protein: 6.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 70.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.

  2. Combine almond flour and baking soda in a large bowl.

  3. Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.

  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Recipe Yield

12 muffins

Recipe Note

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

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