LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
- In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 7 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 31 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)
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).
Provided by Gluten Free B
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine almond flour and baking soda in a large bowl.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 70.2 mg, Sugar 4.7 g
ALMOND FLOUR BLUEBERRY MUFFINS
Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.
Provided by Erin
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
- Stir flour, cinnamon, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
- Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 148 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
ALMOND FLOUR BLUEBERRY MUFFINS
Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! They are perfect for a grab and go breakfast or snack.
Provided by Olena Osipov
Categories Muffins and Quick Breads
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
- In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
- Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
- In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
- Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Nutrition Facts : ServingSize 1 muffin, Calories 247 kcal, Carbohydrate 20 g, Protein 9 g, Fat 17 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 41 mg, Sodium 193 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 2 g
BLUEBERRY BANANA ALMOND FLOUR MUFFINS
These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!
Provided by Nourished by Caroline
Categories Snack
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
- In a medium bowl, whisk together all the wet ingredients. Set aside.
- In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
- Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
- Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
- Let them cool completely and store them in an airtight container in the fridge or freezer.
BLUEBERRY & ALMOND MUFFINS
A delicious, extremely easy and healthy recipe perfect for adults and kids alike!
Provided by gazelleie
Time 45m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 180c/fan.
- To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
- Next, in a large separate bowl cream the butter until soft and creamy.
- Then scrape the almond paste into the butter and mix thoroughly.
- Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
- Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
- Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
- Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
ALMOND FLOUR MUFFINS
These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!
Provided by Arman
Categories Dessert
Time 27m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
- Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
- In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
- Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
- Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.
Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g
BLUEBERRY ALMOND FLOUR MUFFINS
Number Of Ingredients 0
Steps:
- Preheat the oven to 350F.. Line a standard muffin tin with 10 paper liners or generously grease the muffin tin with oil. In a large bowl combine the almond flour, baking soda, salt, nutmeg and sugar until well combine. In a separate bowl whisk together the eggs, oil, honey and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and gently mix. Fold in the blueberries and spoon the batter into the prepared muffin cups, dividing evenly among each cup; the batter should come almost to the top of each cup. Bake until golden brown and a toothpick comes out clean. About 23-27 minutes (they'll set a bit more while resting) Let the muffins cool for 5 minutes in the pan before removing and letting them fully cool on a wire rack.
GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)
Gluten Free Blueberry Muffins recipe made with protein packed almond flour. Just 7-Ingredients, this blueberry muffin is easy to make, moist, and perfectly sweetened. It's heaven in muffin form. (Gluten-Free, Dairy-Free, Low-Sugar)
Provided by Linnie
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Prepare muffin tin with muffin liners or grease.
- Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
- Fold in blueberries.
- Spoon batter evenly between muffin pan filling them almost full. (See Video)
- Bake for 20-25 minutes.
Nutrition Facts : Serving size 1 muffinCalories
ALMOND, ORANGE, AND BLUEBERRY MUFFINS
I great way to start the morning! I make the mini muffins and my toddler gobbles them up! The almond meal adds protein so you don't load up on carbs first thing in the morning! Enjoy!
Provided by EagleRocker
Categories Breakfast
Time 35m
Yield 36 mini muffins, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
- In a separate bowl, sift together flour, almond meal, baking powder, and salt.
- Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
- Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
- Makes 24-36 mini muffins or 12-18 standard.
- Enjoy!
Nutrition Facts : Calories 2882.4, Fat 166.6, SaturatedFat 21.9, Cholesterol 372, Sodium 1677.6, Carbohydrate 317.7, Fiber 24.8, Sugar 188.8, Protein 48.6
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