These almond flour blueberry muffins are soft, moist, and full of fluffy goodness! Ready in less than 30 minutes, they are naturally sweetened and gluten-free!
Ingredients
3 cups almond flour
▢3/4 teaspoon baking soda
▢1/2 teaspoon salt
▢3 large eggs
▢1/2 cup honey
▢1/4 cup coconut oil melted
▢1/4 cup milk
▢1 cup blueberries
Instructions
Preheat the oven to 180C/325F. Line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add the almond flour, baking soda, and salt and mix well. Add the remaining ingredients, except for the blueberries. Fold through the blueberries at the end.
Evenly distribute the batter amongst the muffin liners and bake for 22-25 minutes, or until a toothpick comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
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