Blueberry Almond Flour Muffins Recipe

Introduction

Blueberry Almond Flour Muffins are a moist and flavorful treat that combines the nutty richness of almond flour with juicy bursts of blueberry. These muffins are perfect for a healthy breakfast or a satisfying snack, naturally gluten-free and lightly spiced for extra warmth.

Ingredients

• 1 cup pumpkin puree
• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pumpkin seeds (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, combine the pumpkin puree, melted coconut oil, applesauce, and eggs. Whisk until smooth and well blended.
3. Step 3: In a separate bowl, whisk together the almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Step 4: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. If using, fold in the chopped walnuts or pumpkin seeds.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the batter to brighten the flavor.
• Substitute sunflower seed flour for almond flour to make these muffins nut-free.
• Replace unsweetened applesauce with mashed bananas for natural sweetness and moisture.
• Try adding a handful of fresh or frozen blueberries for a classic blueberry muffin twist.
• If you like a crunchy topping, sprinkle cinnamon and chopped nuts on the muffins before baking.

Storage

Store muffins in an airtight container at room temperature for up to three days. To keep them moist longer, add a slice of bread to the container. For longer storage, freeze cooled muffins in a freezer-safe bag for up to three months. Thaw at room temperature or warm briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these muffins?

Yes, once fully cooled, place them in a freezer-safe bag or container and freeze for up to three months. Thaw at room temperature or warm them in the oven before eating.

How can I make these muffins more diabetic-friendly?

Use low-glycemic sweeteners like stevia or erythritol if adding extra sweetener, and consider incorporating whole grain or lower-carb flours to help minimize blood sugar impact.

Blueberry Almond Flour Muffins Recipe

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★★★★★

4.7 from 105 reviews

These Blueberry Almond Flour Muffins are a wholesome, gluten-free treat packed with pumpkin puree, almond flour, and warm spices like cinnamon and nutmeg. Moist and flavorful, these muffins are sweetened naturally without refined sugars and can be customized with nuts or pumpkin seeds for extra texture. Perfect for a healthy breakfast or snack, they offer a nutritious alternative to traditional muffins while being diabetic-friendly and gluten-free.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 3 large eggs

Dry Ingredients

• 2 cups almond flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Optional Add-Ins

• 1/2 cup chopped walnuts or pumpkin seeds

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
2. Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, melted coconut oil, unsweetened applesauce, and eggs. Stir thoroughly until the mixture is smooth and integrated.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the almond flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt ensuring even distribution of leavening agents and spices.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients and gently stir until just combined to avoid overmixing. Fold in the optional chopped walnuts or pumpkin seeds if using.
5. Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

• For extra flavor, add a teaspoon of lemon zest to the batter before baking.
• Ensure baking powder and baking soda are fresh to achieve proper rise and light texture.
• Store muffins in an airtight container with a slice of bread to keep them moist longer.
• These muffins freeze well when stored in an airtight freezer-safe bag for up to 3 months.
• To make diabetic-friendly, consider using low-glycemic sweeteners and whole grain flours while maintaining the almond flour base.
• Greasing muffin tins works well if you don’t have liners to prevent sticking.
• Protein powder can be added by substituting part of the almond flour, but adjust liquids accordingly to maintain batter consistency.
• Avoid overmixing to prevent dense muffins.

Keywords: Blueberry Almond Flour Muffins, gluten-free muffins, diabetic-friendly muffins, pumpkin puree muffins, healthy breakfast muffins, low-carb muffins, sugar-free muffins