Sweet, fluffy, grain-free almond flour blueberry muffins with the perfect texture! This easy recipe is great for breakfast, snack, or dessert.
INGREDIENT
– 3 egg– ½ cup pure maple syrup– 1 teaspoon pure vanilla extract– 2 cups almond flour– ½ cup tapioca flour– 1 teaspoon baking powder– 1 teaspoon sea salt*– 1 ½ cups fresh blueberrie– Zest of 1 lemon optional
INSTRUCTIONS
Pre-heat the oven to 350°F and line a muffin tin. Recipe yields 8 large or 10 small muffins. Whisk eggs, pure maple syrup, and vanilla extract in a large bowl.
Step 1
Mix almond flour, tapioca flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
Step 2
Toss the blueberries in 1 tablespoon of tapioca flour, then add them to the muffin batter and stir until evenly distributed.
Step 3
Fill the muffin pan with batter, at least halfway up the paper liners. Top with blueberries if desired.
Step 4
The muffins should test clean and have golden brown tops after 28–35 minutes on the centre rack of the preheated oven.
Step 5
Use an instant read or meat thermometer to check the muffins' internal temperature. Muffins are done when they reach 190–200 degrees Fahrenheit.