Almond flour blueberry muffins are a delicious and healthy alternative to traditional muffins. These gluten-free, low-carb treats are quick and easy to make with just one bowl.
Preheat the oven to 350° Line a 12 cup muffin tin with paper liners, or grease with cooking spray.
In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.
Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.
Gently fold in the blueberries.
Spoon the batter evenly into the prepared muffin cups.
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, before transfering them to a rack to cool completely
Notes
Room temperature: For best results in baking, eggs should be at room temperature. If you don't remember to pull the eggs from the fridge ahead of time, submerge them in a bowl of warm (not hot) water for 5 minutes.
Frozen blueberries: If you're using frozen blueberries, don't thaw them. They are easier to mix into the batter without turning it blue, when frozen.
Don't over mix: Mix the wet ingredients into the dry ingredients quickly, using a few strokes until just combined. Overmixing can cause tough, unevenly baked muffins.
Batter: The muffin batter will be thick, so you shouldn't have any problems with blueberries sinking to the bottom.
Grease the muffin pan: You can use paper liners, but the muffins will still stick to the liners.
Storage: Keep the muffins in an airtight container in the fridge for 2-3 days.
To Freeze: Freeze these almond flour muffins individually on a tray until firm, then pack them into a freezer bag or container. Freeze for up to 3 months. Thaw the muffins in the fridge, uncovered. If you like warm muffins, heat them in the microwave.