Blueberry Almond Flour Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Steps:

• Pre-heat oven to 350°F.
• Place all ingredients excluding blueberries into your food processor and blend until smooth.
• Once completely mixed fold in blueberries.
• Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
• Evenly scoop batter into muffin tin.
• Bake for 25 minutes.
• Remove from oven and place on cooling rack.
• Enjoy!

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

Steps:

• Preheat oven to 400.
• Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture.
• Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
• Add yogurt mixture to flour mixture.
• Stir just until moist.
• Gently fold in blueberries.
• Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
• Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
• bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
• Cook in pans 10 minutes on a wire rack.
• remove from pans.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
• Mix almond flour, baking soda, and salt together in a bowl.
• Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.