Blueberry season is my favorite season. And I now have 3 different blueberry muffin recipes to prove it (plus a million photos on my instagram feed of blueberries topping all of my breakfast meals)! In my mind, you can never have too many blueberries!
So here’s my third, but I can’t say find, BLUEBERRY ALMOND MUFFIN recipe! These muffins are so close to bakery style, are loaded with fresh pops of blueberry, and have that sweet almond flavor that pairs so well.
Thee muffins are completely gluten, dairy and refined sugar free. They only require about 7 ingredients. Yup, you read that right, bakery style blueberry almond muffins with only 8 ingredients and 40 minutes – OKAY!
Here’s how we keep it gluten free – using almond flour! I actually love using almond flour as a go to gluten free alternative because it keep the texture as if you were using standard flour, but also adds a sweet nutty note to all of your baked goods. Win, win in my opinion.
I also kept these muffins sweet, but not too sweet, without using any refined sugar. These muffins are sweetened with just a hint of coconut sugar and then the almond butter adds a touch of sweetness as well.
Another added benefit to making these muffins. All you need is one bowl, and a muffin tin. Minimal dishes is the name of the game in my kitchen, trust me! So anything that can be done with one bowl, IS!
I’ve also made it so easy to go and grab any of the baking materials you may not have from the list below – just use this link to go shop all of my staple baking ingredients from Amazon! You can also use the links in the recipe below.
PS – For Georgia Grinders Almond Butter – REMEMBER – code “Starvingtostrong” will get you 20% off!
So, in case I haven’t convinced you enough to go make these muffins, or at least go buy some blueberries, here’s one more picture to sway you in that direction!
Blueberry Almond Muffins
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 2 eggs
- 1/4 cup coconut sugar
- 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 3/4 cup blueberries
- Preheat oven to 375 degrees.
- In a large bowl, combine melted coconut oil, almond butter and eggs.
- Mix until combined, then add in the coconut sugar.
- Once mixed, Add in the flour and baking powder.
- In a separate bowl, toss fresh blueberries in almond or coconut flour.
- Fold floured blueberries to the batter.
- Scoop batter into a lined (or oiled) muffin tin.
- Bake at 375 degrees for about 25 minutes (or until cooked through).
Add a comment