a classic (but grain free and refined sugar free of course) blueberry muffin made with almond flour and fresh blueberries.
I was craving a classic, simple, good ol’ fashioned blueberry muffin, and so that’s what I made. However, it actually wasn’t all that simple to perfect despite how it may look on surface-level. I actually tested this recipe a ton of times, and tweaked it slightly here and there, before finalizing the recipe below. I often use coconut flour for my muffins, but I wanted to switch things up and do almond flour for this one, which is probably why it took a bit longer than usual to nail down.
Nonetheless, I am super happy with the final result, they did indeed hit the spot! I ate two for breakfast with my morning coffee until I had ate them all, pretty much. So yeah, they didn’t last very long, although they are highly freezable if you and your family don’t devour them!
I opted for fresh blueberries for these muffins as I wanted to avoid the entire muffin becoming blue, which can be an issue when you use frozen blueberries– although you can give a shot, I tested each time with fresh blueberries. Because you are baking with almond flour, the blueberries can sometimes sink a bit, so you can also opt to add a blueberry or two to the top of the muffin as the timer counts down. Once there’s 10-15 minutes left in the oven, it’s a good time to quickly pull out your muffins and throw an extra blueberry on to the top of each muffin if you desire, pressing down slightly so it sticks to the batter.
This recipe is super easy to throw together, apart from making sure you have blueberries ready to go, the rest of the ingredients are typical to any grain free and refined sugar free household — the usual array from baking soda, honey, vanilla extract, eggs, coconut oil, apple cider vinegar and salt. That’s it.
Grab the full recipe below and please drop a comment if you try making these muffins! I’d love to hear how they turned out.
A FEW MORE MUFFIN RECIPES TO CHECK OUT:
classic blueberry muffins: ingredients
- 2 + 1/2 cups almond flour
- 1 tsp baking soda
- dash of salt
- 1/2 cup honey
- 1 tbsp pure vanilla extract
- 1 + 1/2 tbsp coconut oil melted
- 3 eggs
- 2 tsp apple cider vinegar
- 1/2 cup fresh blueberries extra for topping if you’d like
classic blueberry muffins: how to
- start by whisking your dry ingredients in a medium sized bowl, removing any clumps within the flour.
- add in your wet ingredients – coconut oil, honey, vanilla extract and apple cider vinegar, combine, before adding in the eggs.
- finally, fold in the blueberries. see note for additional blueberries for topping*
- fill parchment paper cups or silicone muffin cups 3/4 full with the batter, and bake in preheated oven at 350 for 26 minutes.
- remove from oven and allow to cool completely before you attempt to remove the muffins from the tin.
- muffins can be stored in fridge or freezer!
Notes:
- if you have extra blueberries to add to the top of each muffin (mostly for aesthetic value), you can take the muffins out of the oven after they’ve cooked for at least 15 mins or so, and place a single blueberry or two (if they are small blueberries) on to the top of each muffin, pressing down lightly into the batter. return to oven and resume the rest of the baking time.
classic blueberry muffins
Ingredients
- 2 + 1/2 cups almond flour
- 1 tsp baking soda
- dash of salt
- 1/2 cup honey
- 1 tbsp pure vanilla extract
- 1 + 1/2 tbsp coconut oil melted
- 3 eggs
- 2 tsp apple cider vinegar
- 1/2 cup fresh blueberries extra for topping if you'd like
Instructions
- start by whisking your dry ingredients in a medium sized bowl, removing any clumps within the flour.
- add in your wet ingredients – coconut oil, honey, vanilla extract and apple cider vinegar, combine, before adding in the eggs.
- finally, fold in the blueberries. see note for additional blueberries for topping*
- fill parchment paper cups or silicone muffin cups 3/4 full with the batter, and bake in preheated oven at 350 for 26 minutes.
- remove from oven and allow to cool completely before you attempt to remove the muffins from the tin.
- muffins can be stored in fridge or freezer!
Notes
- if you have extra blueberries to add to the top of each muffin (mostly for aesthetic value), you can take the muffins out of the oven after they’ve cooked for at least 15 mins or so, and place a single blueberry or two (if they are small blueberries) on to the top of each muffin, pressing down lightly into the batter. return to oven and resume the rest of the baking time.