almond flour blueberry muffins velvety comfort indulgence

almond flour blueberry muffins

Introduction

What if a single muffin could give you the cozy feel of a bakery treat while still fitting into a low‑sugar, high‑protein breakfast plan? almond flour blueberry muffins make that promise real. These muffins combine the gentle sweetness of maple syrup with the nutty richness of almond flour, delivering a fluffy crumb that stays moist for days. Whether you follow a low sugar breakfast routine, count macros for a keto friendly diet, or simply crave a comforting snack, this recipe checks every box. In the next sections you’ll learn the exact ingredient list, step‑by‑step directions, nutrition facts, and a handful of clever tweaks to keep the muffins wholesome and delicious.

Ingredients List

• 2 cups almond flour – creates a tender, buttery base and adds healthy monounsaturated fats.
• 1 teaspoon baking soda – provides lift without gluten.
• ½ teaspoon baking powder – balances the alkalinity of the soda.
• ¼ teaspoon salt – highlights the sweet and fruity notes.
• 3 large eggs – give structure, protein, and a light crumb.
• ¼ cup melted butter – imparts richness and helps keep the muffins moist.
• ¼ cup maple syrup – a natural sweetener that keeps the muffins sugar free enough for a gentle finish.
• 1 teaspoon vanilla extract – adds fragrant depth without extra calories.
• 1 cup frozen blueberries – burst with juicy flavor in every bite.

For a truly sugar free version, swap the maple syrup for an equal amount of erythritol or monk‑fruit blend. If you need a dairy‑free option, replace butter with melted coconut oil; the texture remains soft and the flavor stays subtle.

Timing

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This concise schedule makes the muffins ideal for quick weekday mornings or leisurely weekend brunches.

Step‑by‑Step Instructions

Step 1 – Preheat and Prepare the Tin

Set the oven to 350°F. Line a 12‑cup muffin tin with paper liners or use a silicone mat for easy release.

Step 2 – Combine the Dry Ingredients

In a medium bowl whisk together almond flour, baking soda, baking powder, and salt until the mixture is evenly combined and free of lumps.

Step 3 – Blend the Wet Ingredients

In a separate bowl beat the three eggs, then stir in melted butter, maple syrup, and vanilla extract. Mix until the batter looks glossy and uniform.

Step 4 – Merge Wet and Dry

Pour the wet mixture into the dry bowl. Stir gently with a spatula until the batter just comes together; a few specks of flour are okay.

Step 5 – Fold in the Blueberries

Add the frozen blueberries and fold them in delicately, preserving their shape to avoid turning the batter purple.

Step 6 – Portion the Batter

Scoop the batter into the prepared muffin cups, filling each about three‑quarters full. Even distribution ensures uniform rise.

Step 7 – Bake Until Golden

Bake for 18‑20 minutes. The tops should turn a light golden hue and a toothpick inserted into the center must come out clean.

Step 8 – Cool and Serve

Let the muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely. This prevents soggy bottoms.

Nutritional Information

Per serving (1 muffin):

• Calories: 168
• Carbohydrate: 9.6g
• Protein: 5.1g
• Fat: 13.1g
• Saturated Fat: 3.6g
• Trans Fat: 0g
• Cholesterol: 47mg
• Sodium: 33mg
• Sugar: 5.8g
• Unsaturated Fat: 9.5g

These figures place the muffins squarely in the protein packed muffins category while keeping them grain free and suitable for a low sugar breakfast.

Healthier Alternatives for the Recipe

• Replace butter with unsweetened applesauce (¼ cup) to cut saturated fat.
• Swap maple syrup for