Almond Flour  Blueberry Muffins

Almond Flour Blueberry Muffins are easy to make, fluffy and delicious. These low carb gluten free muffins make the best breakfast or snack!

– eggs at room temperature – avocado oil or neutral oil of choice – pure maple syrup – vanilla extract – almond flour – baking soda – baking powder (gluten free) – fresh blueberries


First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.

Add the dry ingredients into the wet ingredients. Combine with rubber spatula. When the flour is almost all mixed in, gently fold in the blueberries.

Spoon the batter into the liners. Bake. When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.

Get the full recipe via the link below.