THE RECIPE JOURNAL · Breakfast
Blueberry Almond Flour Muffins (Gluten-Free Delight)
These moist and flavorful muffins are a perfect gluten-free treat, bursting with fresh blueberries and a hint of almond. Easy to make and naturally sweetened, they’re great for breakfast or a healthy snack anytime.
FROM THE KITCHEN • Blueberry Almond Flour Muffins (Gluten-Free Delight)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to keep the muffins from sticking. In a large bowl, mix together the almond flour and baking soda. In another bowl, whisk the eggs, vanilla extract, lemon zest, and blueberries. Pour the wet ingredients into the dry and stir everything until it’s well combined. Spoon the batter evenly into your muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, take them out and dust a little powdered sugar on top if you like.
Why you’ll love it
These muffins are a delicious way to enjoy a gluten-free treat without sacrificing flavor. The combination of fresh blueberries and almond flour creates a moist texture and a lovely nutty taste. They make a perfect snack or breakfast option for anyone looking for a wholesome, satisfying bite.
How to serve
Enjoy these muffins warm with a spread of butter or a drizzle of honey for extra sweetness. They also pair well with a cup of tea or coffee, making them a great choice for breakfast or an afternoon snack. Add a side of fresh fruit for a complete and healthy treat.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to three months. When ready to eat, warm them briefly in the oven or microwave to bring back their fresh-baked softness.
