Almond Flour Blueberry Nut Muffins Food

ALMOND FLOUR BLUEBERRY MUFFINS

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.

ALMOND FLOUR BLUEBERRY MUFFINS

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.

ALMOND FLOUR BLUEBERRY NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
• Mix almond flour, baking soda, and salt together in a bowl.
• Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY NUT MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

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.