Almond Flour Blueberry Muffins (Gluten Free)

2.5
(11)

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).

3
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
12
Yield:
12 muffins

Ingredients

  • 2 cups almond flour

  • ½ teaspoon baking soda

  • 1 cup fresh blueberries

  • 3 eggs

  • 2 ½ teaspoons vanilla extract

  • 1 teaspoon lemon zest

  • ¼ cup confectioners’ sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.

  2. Combine almond flour and baking soda in a large bowl.

  3. 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.

  4. 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 (per serving)

159 Calories
12g Fat
9g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 159
% Daily Value *
Total Fat 12g 15%
Saturated Fat 1g 6%
Cholesterol 47mg 16%
Sodium 70mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 6g 12%
Vitamin C 1mg 2%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 28mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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